Dill Potato Salad
This Dill Potato Salad is a refreshing and creamy side dish, perfect for picnics, barbecues, or any meal. The combination of tender potatoes, fresh dill, and a tangy dressing creates a delightful flavor that complements a variety of dishes.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 spoon or spatula
Ingredients
- 2 pounds small potatoes Yukon Gold or red-skinned.
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh dill, chopped
- ¼ cup red onion, finely chopped
- 2 celery stalks finely chopped
- 2 hard-boiled eggs chopped Optional for garnish.
Instructions
- Begin by washing the potatoes thoroughly. Place them in a large pot and cover them with water. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to medium and cook the potatoes for about 15-20 minutes or until they are tender when pierced with a fork.
- Drain the potatoes in a colander and let them cool for about 10 minutes. Once cool enough to handle, cut them into bite-sized pieces.
- In a mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix well until smooth.
- Add the cooled potatoes to the mixing bowl and gently fold them into the dressing until evenly coated.
- Incorporate the chopped dill, red onion, and celery into the potato mixture, folding gently to combine.
- Taste and adjust seasoning if necessary.
- Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Finally, if using, garnish your potato salad with chopped hard-boiled eggs before serving.
Notes
This salad can be made a day in advance for even better flavor development.
Feel free to customize with additional ingredients like bell peppers or pickles for extra crunch.
The dressing can be adjusted to your preference; add more vinegar for tang or more mayo for creaminess.