Creamy Dill Potato Salad
Made with sour cream, lemon juice, red potatoes and loads of dried dill, this easy recipe makes the most delicious creamy dill potato salad!
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Servings: 4 people
Calories: 453kcal
Ingredients
- 1.5 lbs red potatoes/ new potatoes, about 4 ½ C washed & quartered
- 3 Tbsp butter
- ½ C sour cream
- ½ C real mayonnaise
- 1-2 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon dry dill weed
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ C diced celery (about 1 stalk celery)
- ½ C finely sliced green onion
Instructions
- Add quartered baby red skinned potatoes to a large pot of generously salted cold water. Place them on over high heat on the stove top and let them come to a boil. Cook for 15-20 minutes or until fork tender. Remove from heat and drain potatoes in a colander.
- While potatoes are draining, add butter to warm pot. When potatoes are fully drained, place potatoes back in pot on top of butter. Gently toss to melt butter and coat potatoes. Potatoes will break down a little to create a creamy texture. Add celery and green onion. Toss again.
- In a large measuring cup make dressing by whisking sour cream, mayonnaise, lemon juice and mustard until smooth. Whisk in dill weed, pepper and salt.
- Pour dressing over potatoes, onions and celery. Toss gently until well coated. Serve immediately or chill before serving.
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Notes
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- Yukon Gold potatoes are a good sub for red skinned new potatoes. Russet potatoes, however, are not recommended for potato salad recipes because they don't hold their shape well after being cooked.
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- Try using Greek yogurt instead of mayo for a lighter potato salad.
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- Instead of dry dill weed, use 3 tablespoons of fresh dill if you have fresh herbs!
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- For even more flavor, add chopped bacon or cheddar cheese cubes. Garnish your salad with a spring of fresh dill or clipped chives.
Nutrition
Calories: 453kcal | Carbohydrates: 31g | Protein: 5g | Fat: 35g | Sodium: 485mg | Sugar: 4g