Dill sour cream potato salad –Introducing a delightful dish that brings together creamy flavors and a burst of freshness: Sour Cream Dill Potato Salad. This classic recipe combines tender potatoes with the tanginess of sour cream and the aromatic essence of dill, making it a perfect side for any occasion. Whether you’re hosting a summer barbecue or a cozy family gathering, this potato salad is sure to impress. Below, you’ll find everything you need to create this pleasing dish.
Sour Cream Dill Potato Salad
This tangy and creamy potato salad is a quintessential side that pairs wonderfully with grilled meats or as part of a picnic spread. Let’s dive into the recipe!
Ingredients:
- 2 pounds of baby potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/4 cup red onion, finely chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped fresh chives for garnish (optional)
Instructions:
- Start by washing the baby potatoes thoroughly. Place them in a pot, cover them with water, and add a generous pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender. Be careful not to overcook, as you want them to hold their shape.
- Drain the potatoes and let them cool down for a while. Once they are cool enough to handle, cut them into halves or quarters, depending on their size.
- In a separate bowl, combine the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, fresh dill, red onion, garlic powder, and some salt and pepper. Whisk these ingredients together until smooth and well incorporated.
- Add the warm potatoes to the dressing while they are still slightly warm. This helps the potatoes absorb the flavors better. Gently fold the potatoes into the dressing until evenly coated.
- Taste and adjust the seasoning with additional salt and pepper if necessary. If you’d like a little more acidity, feel free to add a touch more vinegar.
- Once mixed, cover the salad with plastic wrap and refrigerate for at least one hour before serving. This allows the flavors to meld beautifully.
- When ready to serve, give the salad a gentle stir, garnish with chopped fresh chives if desired, and enjoy your delicious Sour Cream Dill Potato Salad!
This Sour Cream Dill Potato Salad is not just a side dish; it’s a refreshing experience that enhances any meal. Enjoy the creamy texture and the fresh taste of dill in every bite!