Easy potato salad with dill –Y’all, if you’re looking to bring a little flavor to your next gathering, then you’ve gotta check out this creamy dill potato salad! It’s quick to whip up and packed with all the goodness you need. In just 20 minutes, you’ll have a side that everyone at the cookout will rave about. Let’s dive into this delicious recipe!
The Best Creamy Dill Potato Salad
This potato salad has the perfect blend of creaminess and tanginess, complemented by the fresh flavor of dill. Trust me, it pairs perfectly with anything off the grill!
Ingredients:
- 2 pounds of baby potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup diced celery
- 1/2 cup finely chopped red onion
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions:
- Start by washing and scrubbing the baby potatoes. Then, chop them in half if they are on the larger side.
- Place the potatoes into a large pot, cover them with water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer.
- Cook the potatoes until they are fork-tender, about 10-15 minutes. Once cooked, drain and let them cool for a few minutes.
- While the potatoes are cooling, grab a medium-sized bowl and mix together the mayonnaise, Dijon mustard, apple cider vinegar, and a sprinkle of salt and pepper.
- Next, toss in the diced celery, chopped red onion, and fresh dill. Give it a good mix!
- Once the potatoes have cooled a bit, transfer them to the bowl and gently fold the dressing into the potatoes until they are evenly coated.
- Cover the bowl and refrigerate the salad for at least an hour so all those flavors can meld together. You can even let it chill overnight if you want a deeper flavor.
- Before serving, give it a final stir and taste, adjusting the seasoning if needed.
This creamy dill potato salad is sure to be a hit at any gathering. Serve it alongside your favorite grilled meats, and watch everyone come back for seconds! Enjoy, y’all!