This creamy dill potato salad is a perfect side dish for any meal! The tender potatoes are mixed with fresh dill and a zingy mustard dressing that adds a nice kick to each bite.
Making this salad is a breeze! I love how the flavors get better after a little time in the fridge. It’s like a cozy hug on a plate, and let’s be real, who doesn’t love potatoes? 🥔❤️
Key Ingredients & Substitutions
Baby Potatoes: I recommend using red or Yukon Gold potatoes as they hold their shape well after cooking. If you can’t find these, feel free to use any waxy potatoes like new potatoes or fingerling potatoes.
Mayonnaise: Regular mayo adds creaminess, but you can swap it with a vegan mayo or even a homemade mayo if you prefer. Greek yogurt is a nice twist for a tangy flavor and lighter texture!
Dijon Mustard: This gives that essential tang! If you’re out, you could try yellow mustard, but it’s milder. If you like heat, spicy brown mustard also works well.
Fresh Dill: Fresh dill really shines here. If you can’t get fresh, you can use dried dill, but remember to use less since dried herbs are stronger! A teaspoon should suffice.
How Do I Get the Perfect Potato Texture?
Cooking potatoes just right is key for this salad. Here are some tips to make sure they’re tender but not mushy:
- Start with cold water when boiling the potatoes so they cook evenly.
- Don’t rush it! Boil them for 12-15 minutes until you can easily pierce them with a fork.
- After draining, let them cool slightly before mixing with dressing; this helps them absorb flavors better.
Remember, overcooked potatoes can turn mushy, so keep an eye on the time! Enjoy creating your potato salad! 🌿
Creamy Dill Potato Salad with Tangy Mustard Dressing
Ingredients You’ll Need:
For the Potato Salad:
- 2 pounds baby potatoes (red or Yukon Gold), halved or quartered
- Salt, for boiling water and seasoning
For the Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard (optional, for texture and extra tang)
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 teaspoon honey or sugar (to balance acidity)
- Freshly ground black pepper, to taste
For Mixing:
- 1/4 cup fresh dill, finely chopped
- 2 green onions, thinly sliced
- 2 celery stalks, diced (optional for crunch)
How Much Time Will You Need?
This delightful potato salad takes about 15 minutes to prepare and an additional hour to chill in the refrigerator. Altogether, you’ll need about an hour and 15 minutes to make this tasty side dish!
Step-by-Step Instructions:
1. Cook the Potatoes:
Begin by placing the halved or quartered baby potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over medium-high heat. Cook the potatoes for about 12-15 minutes, or until they are tender when pierced with a fork. You don’t want them too soft; they should hold their shape!
2. Prepare the Dressing:
While the potatoes are cooking, take a large mixing bowl and whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, whole grain mustard (if you’re using it), apple cider vinegar, honey, and a pinch of salt and pepper. This will create your tangy mustard dressing that is both creamy and delicious.
3. Combine Potatoes and Dressing:
Once the potatoes are cooked, drain them in a colander and let them cool slightly. When they are warm but not hot, add them to the bowl with the dressing. Gently toss everything together to ensure all the potatoes are coated. The warmth of the potatoes allows them to soak up the flavors beautifully!
4. Add Fresh Ingredients:
Next, stir in the fresh dill, sliced green onions, and diced celery if you’re using it. Give everything a gentle mix to combine. Taste and adjust the seasoning with more salt, pepper, or a drizzle more vinegar to suit your preference!
5. Chill and Serve:
Cover the bowl with plastic wrap or a lid, then place it in the refrigerator for at least 1 hour. This chilling time allows all the flavors to meld together nicely. Before serving, give the salad a good stir, and feel free to garnish with extra dill or green onion slices for a lovely touch!
Enjoy your creamy, flavorful potato salad with that bright tangy mustard dressing! It’s sure to be a hit at any gathering! 🥗
FAQ – Creamy Dill Potato Salad with Tangy Mustard Dressing
Can I Use Different Types of Potatoes?
Absolutely! While baby red or Yukon Gold potatoes are recommended for their creamy texture, you can substitute them with other waxy potatoes like fingerlings or new potatoes. Just make sure they are similar in size for even cooking!
How Do I Make This Potato Salad Vegan?
You can easily make this salad vegan by swapping the mayonnaise and sour cream for a plant-based mayonnaise and yogurt alternative. Look for coconut or almond-based yogurts that are dairy-free for a delicious result!
Can I Prep This Salad Ahead of Time?
Yes! This potato salad can be made a day in advance. In fact, letting it sit in the fridge overnight allows the flavors to develop even more fully. Just give it a stir before serving to refresh it!
How Should I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If it thickens up, you can thin it out by adding a splash of vinegar or a little yogurt to bring back the creaminess!
