Dill Potato Salad
Ingredients
The salad
-
3
pounds
baby potatoes (red or Yukon Gold)
-
¾
cup
celery (finely diced)
-
¼
cup
red onion (finely diced)
-
¼
cup
fresh dill (chopped, plus more for garnish)
The dressing
-
1
cup
mayonnaise
-
⅓
cup
sour cream
-
1
tablespoon
apple cider vinegar
-
2
teaspoons
lemon juice
-
2
teaspoons
Dijon mustard
-
to taste
salt
-
to taste
black pepper
Instructions
- Boil the baby potatoes in salted water for 20 minutes until tender.
- Let the potatoes cool for 15 minutes, then cut them into halves or quarters.
- In a large bowl, combine the potatoes with diced celery, red onion, and dill.
- In another bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the potato mixture and toss gently to combine.
- Garnish with additional dill if desired and serve immediately, or refrigerate for later use.
Nutrition Facts (estimated)
Servings
10
Calories
276
Total fat
18g
Total carbohydrates
25g
Total protein
3g
Sodium
175mg
Cholesterol
13mg
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