Mom's Dill Potato Salad

Creamy, tangy, and bursting with fresh herbs, Mom’s Dill Potato Salad is the ultimate side dish for any gathering. Featuring tender Yukon Gold potatoes as the star, this recipe is elevated with a luscious dressing of mayonnaise, sour cream, and a touch of yellow mustard for added zest. The crunchy addition of celery, dill pickles, and red onion brings texture, while hard-boiled eggs and a hint of apple cider vinegar add richness and brightness to each bite. Fresh dill ties it all together, infusing the salad with its signature herbaceous flair. Perfectly chilled and easy to prepare, this classic dill potato salad pairs wonderfully with summer barbecues, picnics, or any family feast. A true crowd-pleaser!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 teaspoon Salt
• 1 cup Mayonnaise
• 0.5 cup Sour cream
• 0.5 cup, chopped Dill pickles
• 0.25 cup, finely chopped Fresh dill
• 1 tablespoon Yellow mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Granulated sugar
• 2 stalks, finely chopped Celery
• 0.25 cup, finely diced Red onion
• 3 large, chopped Hard-boiled eggs
• 0.5 teaspoon Black pepper

Directions

Step 1

Wash and peel the Yukon Gold potatoes. Cut them into bite-sized cubes.

Step 2

Place the potato cubes in a large pot and cover with water. Add 1 teaspoon of salt to the water and bring to a boil over medium-high heat.

Step 3

Cook the potatoes until fork-tender, about 10-15 minutes. Be careful not to overcook them to avoid a mushy texture.

Step 4

Drain the potatoes and transfer them to a large mixing bowl. Allow them to cool to room temperature.

Step 5

While the potatoes cool, prepare the dressing: In a separate bowl, combine the mayonnaise, sour cream, yellow mustard, apple cider vinegar, granulated sugar, and black pepper. Mix well until smooth and creamy.

Step 6

Once the potatoes have cooled, gently fold in the dressing until the potatoes are evenly coated.

Step 7

Add the chopped dill pickles, fresh dill, celery, red onion, and hard-boiled eggs to the bowl. Gently mix to combine all ingredients.

Step 8

Taste the salad and adjust seasonings if needed. You may add more salt, pepper, or mustard to suit your preference.

Step 9

Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.

Step 10

Serve the potato salad chilled and garnish with additional fresh dill if desired. Enjoy!

Nutrition Facts

Serving size	(1639.9g)

Amount per serving	% Daily Value*
Calories	2919.9

Total Fat 212.0g	0%
Saturated Fat 35.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 909.3mg	0%
Sodium 3867.6mg	0%
Total Carbohydrate 231.4g	0%
Dietary Fiber 14.2g	0%
Total Sugars 24.6g
Protein 42.6g	0%

Vitamin D 150IU	0%
Calcium 407.5mg	0%
Iron 10.9mg	0%
Potassium 4269.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.5%

Protein: 5.7%

Carbs: 30.8%