Racheal's Dill Potato Salad

Creamy, tangy, and full of fresh flavors, Racheal's Dill Potato Salad is the ultimate side dish for any gathering or backyard barbecue. Featuring tender baby red potatoes tossed with a velvety blend of mayonnaise, sour cream, tangy Dijon mustard, and bright apple cider vinegar, this potato salad is elevated by the herbaceous flair of fresh dill. Crunchy celery, zesty red onion, and perfectly chopped hard-boiled eggs add layers of texture and flavor, making every bite irresistibly satisfying. With just 35 minutes of prep and cook time and a chill in the fridge to let the flavors meld, this crowd-pleasing recipe is quick to prepare and easy to customize. Serve it chilled and garnished with extra dill for a dish that’s comforting, refreshing, and packed with summer vibes. Perfect for picnics, potlucks, and everything in between, this recipe ensures potato salad is never boring again!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 lbs Baby red potatoes
• 0.5 cup Mayonnaise
• 0.5 cup Sour cream
• 3 tbsp Dill (fresh, chopped)
• 2 tsp Dijon mustard
• 1 tbsp Apple cider vinegar
• 2 stalks Celery (diced)
• 0.25 cup Red onion (finely chopped)
• 1 tsp Salt
• 0.5 tsp Black pepper (freshly ground)
• 3 large Hard-boiled eggs (chopped)

Directions

Step 1

1. Wash the baby red potatoes thoroughly and cut them into bite-sized chunks. Leave the skin on for added texture.

Step 2

2. Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.

Step 3

3. Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 12-15 minutes, or until they are fork-tender. Be careful not to overcook.

Step 4

4. Drain the potatoes and set them aside to cool to room temperature.

Step 5

5. In a large mixing bowl, combine the mayonnaise, sour cream, chopped dill, Dijon mustard, and apple cider vinegar. Whisk until smooth and well blended.

Step 6

6. Add the diced celery, finely chopped red onion, and hard-boiled eggs to the bowl. Gently stir to coat well.

Step 7

7. Once the potatoes have cooled, add them to the mixing bowl. Carefully fold the potatoes into the dressing, ensuring all pieces are evenly coated.

Step 8

8. Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.

Step 9

9. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour to let the flavors meld together.

Step 10

10. Before serving, give the potato salad a gentle stir. Garnish with an extra sprinkle of chopped fresh dill if desired.

Step 11

11. Serve chilled and enjoy!

Nutrition Facts

Serving size	(1445.1g)

Amount per serving	% Daily Value*
Calories	2014.8

Total Fat 128.3g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat g
Cholesterol 733.1mg	0%
Sodium 3287.3mg	0%
Total Carbohydrate 183.6g	0%
Dietary Fiber 21.1g	0%
Total Sugars 23.4g
Protein 41.1g	0%

Vitamin D 132IU	0%
Calcium 369.7mg	0%
Iron 8.7mg	0%
Potassium 4623.5mg	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: 56.2%

Protein: 8.0%

Carbs: 35.8%