This creamy dill potato salad is a winner at any picnic! It brings together tender potatoes, fresh dill, and a zesty mustard dressing that gives it a nice kick.
It’s a dish that makes my BBQs fun and colorful. I love how the flavors blend so well, and I often find myself going back for seconds—who can resist? 😄
Key Ingredients & Substitutions
Potatoes: Baby potatoes or Yukon Gold are great choices! They’re creamy and hold their shape well. If you need a gluten-free option, these are perfect. You can also use red potatoes for a bit of color and flavor!
Mayonnaise & Sour Cream: They create that creamy texture. If you want to lighten this up, Greek yogurt is a great substitute for sour cream. You can also use light mayo or a vegan mayo for a dairy-free option.
Dijon Mustard: This gives a lovely tang to the dressing. If you prefer a milder taste, use yellow mustard instead. For a spicier kick, try using whole grain mustard.
Fresh Dill: Fresh dill adds a bright flavor. If fresh isn’t available, dried dill works too, but use less since it’s more concentrated. About a teaspoon should do!
How Do I Cook Potatoes Perfectly for Salad?
Cooking the potatoes so they’re tender but not mushy is key. Here’s how to nail it:
- Start with cold water and the potatoes in a large pot. This helps cook them evenly.
- Bring the water to a boil before lowering the heat. Simmer gently for about 10-15 minutes, depending on the size of the potato pieces.
- Check for doneness by poking a piece with a fork; it should be tender but still hold its shape.
- Don’t overcook! Drain them promptly to avoid mushiness.
Let them cool a bit before adding to the salad so the dressing doesn’t get all runny!
Creamy Dill Potato Salad With Tangy Mustard Dressing
Ingredients You’ll Need:
For The Salad:
- 2 pounds (about 900g) baby potatoes or Yukon Gold potatoes, quartered
- 2 scallions (green onions), thinly sliced
- 2 celery stalks, diced (optional for crunch)
- 1/4 cup fresh dill, finely chopped (reserve some for garnish)
For The Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 teaspoon honey or sugar
- Salt and freshly ground black pepper, to taste
For Garnish:
- Paprika, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation time and at least 1 hour for chilling in the refrigerator. So, in total, set aside about 1 hour and 30 minutes to prepare and chill this delicious potato salad!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the quartered potatoes in a large pot and covering them with cold salted water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer until they’re just tender, about 10-15 minutes. You want them soft enough to pierce with a fork but firm enough to hold together.
2. Make the Dressing:
While the potatoes are cooking, grab a medium bowl and whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, honey (or sugar), and a pinch of salt and pepper. Mix until you have a smooth and creamy dressing. This is where the flavors come together, so taste it and adjust if you like more tang or sweetness!
3. Combine Ingredients:
Once the potatoes have cooled to warm or room temperature, transfer them to a large mixing bowl. Add the sliced scallions, diced celery if you’re using it for some crunch, and most of the chopped dill (don’t forget to save a little for garnish).
4. Dress the Salad:
Pour the creamy dressing over the potato mixture and gently toss everything together until the potatoes are evenly coated. Be careful not to mash the potatoes—this salad is best with nice chunks of potato!
5. Chill and Serve:
Cover the salad with plastic wrap and chill it in the refrigerator for at least 1 hour. This helps the flavors meld together wonderfully. Before serving, sprinkle the remaining dill and a light dusting of paprika on top for a pop of color.
6. Enjoy!
Serve your creamy dill potato salad cold or at room temperature, and enjoy a delightful side dish that’s sure to be a hit at any gathering!
FAQ for Creamy Dill Potato Salad With Tangy Mustard Dressing
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes and Yukon Gold are great choices for their creaminess, you can also use red potatoes or even fingerling potatoes. Just remember to cut them into similar sizes for even cooking!
How Long Can I Store Leftover Potato Salad?
You can store leftovers in an airtight container in the fridge for up to 3 days. Make sure to give it a gentle stir before serving again as the flavors may settle!
Can I Make This Salad Ahead of Time?
Yes! In fact, making it a day ahead enhances the flavors. Just prepare it according to the recipe, then cover and refrigerate. You might want to add a splash more dressing right before serving to freshen it up!
What If I Don’t Like Dill?
No worries! If dill isn’t your thing, you can substitute it with fresh parsley or chives for a different flavor profile. Just be sure to use fresh herbs for the best taste!
