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Dill Potato Salad

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Red potatoes combined with a mayonnaise, sour cream and Dijon dressing along with some veggies and fresh dill.

Ingredients

  • 1-½ pound Red Potatoes
  • ½ cups Mayonnaise (I Used Regular Hellman's)
  • ¼ cups Light Sour Cream (I Used Daisy)
  • 1-½ teaspoon Dijon Mustard (or More To Taste)
  • 1 teaspoon Apple Cider Vinegar
  • ¾ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • ½ cups Celery, Chopped
  • ½ cups Sweet Onion, Chopped
  • 2 whole Eggs, Hard Boiled And Chopped
  • 3 teaspoons Fresh Dill, Snipped (plus More For Garnish)

Preparation

Wash and scrub potatoes, but do not peel. Add potatoes to a medium pot and cover with water. Add some salt. Bring to a boil. Cook for approximately 20-25 minutes, just until fork can pierce the surface. Do not overcook. You want them firm when cut. Cool. When you are able to handle the potatoes, cut them into bite-size pieces.

Whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt and pepper. Gently fold in potatoes, celery, onion, eggs and dill. Check for seasonings. Chill for at least 6 hours or overnight.

This is best served after the flavors have time to meld together. Add sea salt and fresh ground black pepper to taste. Garnish with snipped dill to serve.

3 Comments

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jilliancooks4fun on 7.30.2010

The dressing is full of flavor! Yum. My family likes to sprinkle the potatoes while still hot with vinegar before adding to the dressing. Thanks for sharing.

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kathleenbeccue on 6.24.2010

This was a great jumping off point for a different kind of potato salad.
Potatoes in salad, for me, are just a dressing delivery vehicle, so I’m all about the sauce.
So I upped the mustard, vinegar and dill a bunch. I’d guess I tripled them all, at least. I cut back on the sour cream.
No celery to be had here, so I added chopped pickle and capers.
I like it so far and it has only been sitting an hour.
Thanks for the recipe, bunkycooks

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sturgismama68 on 5.3.2010

This a very flavorful salad; the fresh Dill really does make it special. My husband is a big fan of Potato Salad and he thought this was fantastic. Thank you for posting a wonderful recipe that I will turn to time after time.

4 Reviews

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Teddi K Wareham on 5.25.2015

A great recipe. The portions are just right and the flavor is fantastic. I appreciate the amount of potatoes was given in weight – that way you can get it right instead of guessing. I used Greek yogurt instead of sour cream because that is what I had. Thanks for sharing!

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my3girls on 6.13.2011

I subbed greek yogurt for the mayo and sour cream because of food intolerances in our house and onion powder for the onion and it’s still amazing. It was great to finally use the dill that’s been growing in our garden. Super easy and delicious. I’ll definitely be making this again and again.

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April A on 6.7.2011

This is only the 2nd time I’ve ever made potato salad, and the first time for this recipe. This recipe will now forever stay in my box. It. Was. Amazing. Truly. I don’t like celery or onion, so I substituted onion powder and celery salt and it worked like a charm. And honestly, it wasn’t hard to make, either. Definitely a keeper! Just be warned – it goes fast, and one batch doesn’t make enough to last.

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spiderwoman on 5.31.2010

Excellent, excellent. I should have doubled the recipe because the salad disappeared and it looked like someone licked the bowl LOL.
This one is in my permanent file.

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