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Creamy Potato Salad with Mustard and Dill

creamy potato salad with mustard and dill - featured image
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A tangy and creamy potato salad featuring mustard and fresh dill, perfect for summer BBQs and gatherings. This recipe combines simple ingredients for a refreshing and crowd-pleasing side dish.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 3 large eggs, hard-boiled and chopped
  • ½ cup mayonnaise
  • ¼ cup sour cream (or Greek yogurt as a substitute)
  • 2 tablespoons Dijon mustard
  • ¼ cup fresh dill, chopped
  • ¼ cup red onion, finely diced (optional)
  • ½ cup celery, finely chopped
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh lemon juice (optional)

Instructions

  1. Place the potato chunks in a large pot and cover with cold water by about an inch. Add a teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender but still firm, about 12-15 minutes. Drain and set aside to cool.
  2. While potatoes boil, place eggs in a separate pot and cover with water. Bring to a boil, then remove from heat and let sit covered for 10-12 minutes. Drain, cool under cold running water, peel, and chop roughly.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, lemon juice (if using), salt, and pepper. Taste and adjust seasoning as needed.
  4. Fold in chopped red onion, celery, and fresh dill into the dressing.
  5. Gently fold the cooled potatoes and chopped eggs into the dressing mixture, tossing carefully to avoid mashing the potatoes. The salad should be creamy but chunky.
  6. Cover and refrigerate for at least 1 hour (ideally 2-3 hours or overnight) to let flavors meld. Stir gently before serving.
  7. If the salad is too thick after chilling, stir in a splash of milk or extra sour cream to loosen it. Add extra mustard or vinegar before serving for more tang if desired.

Notes

Use Yukon Gold or red potatoes to hold shape and avoid mushiness. Cool potatoes completely before mixing to prevent watery salad. Fresh dill is recommended for best flavor. Chill salad for at least 1 hour to let flavors meld. For dairy-free or vegan versions, substitute mayonnaise and sour cream with vegan alternatives and omit or replace eggs.

Nutrition

Keywords: potato salad, creamy potato salad, mustard potato salad, dill potato salad, summer BBQ side, easy potato salad, picnic recipe

Find it online: https://avabowls.com/creamy-potato-salad-with-mustard-and-dill-easy-recipe-for-summer-bbqs/