Dill Potato Salad Recipe
This Dill Potato Salad Recipe is creamy, fresh and full of comforting flavor. It is a classic side dish that works well for picnics, barbecues and family meals. Many people love this recipe because it is simple and reliable. The soft potatoes mix perfectly with fresh dill and a smooth dressing.
Ingredients
- 2 pounds potatoes Yukon gold or red potatoes
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon lemon juice
- ½ cup chopped celery
- ¼ cup chopped red onion
- 3 tablespoons fresh dill finely chopped
- Salt to taste
- Black pepper to taste
- Optional: chopped boiled eggs
Instructions
Prepare the Potatoes
- Wash the potatoes well under running water. Cut them into even bite-sized pieces so they cook evenly.
Boil the Potatoes
- Place potatoes in a large pot. Cover with water and add salt. Boil until tender but not falling apart.
Drain and Cool
- Drain the potatoes using a colander. Let them cool slightly so they stay firm when mixed.
Make the Dressing
- In a small bowl, mix mayonnaise, mustard, lemon juice, salt, and black pepper until smooth and creamy.
Chop the Vegetables
- Finely chop celery, red onion, and fresh dill. Keep the pieces small for even flavor.
Combine Ingredients
- Place cooled potatoes in a large bowl. Add celery, onion, dill, and optional eggs if using.
Add the Dressing
- Pour the dressing over the potato mixture. Gently mix until everything is well coated.
Taste and Adjust
- Taste the salad and adjust salt or lemon juice as needed. Mix gently again.
Chill the Salad
- Cover the bowl and refrigerate for at least thirty minutes before serving for best flavor.
Notes
- Use Yukon gold potatoes for a naturally creamy texture.
- Do not overcook the potatoes or the salad will become mushy.
- Add Greek yogurt for a lighter dressing option.
- Use fresh dill instead of dried for better flavor.
- Add chopped pickles for extra crunch and tang.
- Sprinkle paprika on top for color and mild warmth.