This creamy dill potato salad is a perfect side dish! It’s packed with tender potatoes, fresh dill, and a zesty mustard dressing that gives it a delightful kick.
I love serving this salad at picnics. Just imagine the sunny day and this refreshing dish on your plate, making everyone smile! Plus, it’s a breeze to whip up—no fuss!
Key Ingredients & Substitutions
Baby Potatoes: Using red or yellow baby potatoes adds a creamy texture. If you can’t find these, feel free to use larger potatoes. Just chop them into small, even pieces for cooking.
Mayonnaise: It’s the base for creaminess. If you want a lighter version, use Greek yogurt instead. I sometimes mix half mayonnaise and half yogurt for a nice balance.
Dill: Fresh dill brings a bright flavor. In a pinch, you could use dried dill, but fresh makes a huge difference. Just remember, you’ll need less dried—about 1 tablespoon.
Mustard: Dijon mustard adds tanginess, while whole grain mustard gives a nice crunch. You can skip the whole grain mustard if you prefer a smoother dressing.
Vinegar: Apple cider vinegar brightens the dressing. If you don’t have any, white wine vinegar or even lemon juice works well too!
How Do I Cook My Potatoes Perfectly?
Getting the potatoes just right is essential for a great salad. Here’s how to do it:
- Cut potatoes into uniform pieces so they cook evenly.
- Start with cold, salted water. It helps cook the potatoes evenly.
- Once boiling, reduce the heat and simmer gently. Boil too hard, and your potatoes may fall apart.
- Check for doneness by piercing with a fork—aim for tender but not mushy.
Let them cool slightly before mixing them with the dressing, as warm potatoes absorb flavor better!
Creamy Dill Potato Salad With Tangy Mustard Dressing
Ingredients You’ll Need:
For The Salad:
- 2 pounds baby potatoes (red or yellow), halved or quartered
- 3 tablespoons fresh dill, finely chopped
- 3 green onions or scallions, thinly sliced
- Optional: 2 hard-boiled eggs, chopped (for extra creaminess and protein)
For The Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard (optional for texture)
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 teaspoon honey or sugar
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful potato salad takes about 20 minutes to prepare. You’ll spend roughly 15 minutes cooking the potatoes and a few minutes mixing everything up. It’s best to chill the salad for at least 1 hour to allow the flavors to come together, so plan some extra time for that. Overall, in about 1 hour and 20 minutes, you’ll have a vibrant dish ready to enjoy!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the halved or quartered baby potatoes in a large pot. Cover them with salted water and bring to a boil over high heat. Once boiling, reduce the heat to medium and let them simmer for about 12-15 minutes. You’ll know they’re done when a fork easily pierces them but they’re not falling apart.
2. Preparing the Dressing:
While the potatoes are cooking, grab a large mixing bowl. Add in the mayonnaise, sour cream (or yogurt), Dijon mustard, whole grain mustard (if you like the texture), vinegar, honey, salt, and pepper. Whisk everything together until the dressing is smooth and well combined. This dressing is what gives the salad its tangy kick!
3. Mixing Everything Together:
Once the potatoes are done, drain them and let them cool for a few minutes. Then, transfer the warm potatoes to the bowl with the dressing. Gently toss everything together to coat the potatoes evenly with that delicious dressing.
4. Adding the Fresh Ingredients:
Next, fold in the freshly chopped dill and sliced green onions. If you’re using hard-boiled eggs, add those in now too. They add some creaminess and extra flavor. Give everything a gentle stir to mix without smashing the potatoes.
5. Final Touches:
Take a moment to taste the salad and see if it needs a little more salt, pepper, or vinegar for your preference. Once you’re happy with the flavor, cover the bowl and pop it in the fridge for at least 1 hour. This chill time helps all those yummy flavors meld together!
6. Serving:
When you’re ready to serve, give the salad a good stir, and feel free to garnish with a little extra fresh dill on top. Now, enjoy your creamy, tangy, and fresh dill potato salad with family and friends!
FAQ for Creamy Dill Potato Salad With Tangy Mustard Dressing
Can I Use Different Types of Potatoes?
Absolutely! While baby red or yellow potatoes work best for their creamy texture, you can also use new potatoes or even Yukon Gold potatoes. Just ensure they are cut into similar-sized pieces for even cooking.
What If I Don’t Have Fresh Dill?
If fresh dill isn’t available, you can substitute with 1 tablespoon of dried dill, but keep in mind that fresh dill gives a brighter flavor. You can add it while mixing the dressing, but taste after adding to ensure it doesn’t overpower the dish.
Can I Make This Salad Ahead of Time?
Yes, this potato salad can be made a day ahead! In fact, it often tastes even better after sitting in the fridge overnight as the flavors develop. Just give it a good stir before serving, and you may want to add a splash of vinegar or a bit more seasoning, as flavors can mellow during refrigeration.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to stir before serving, as the dressing may thicken slightly. If desired, you can add a little more sour cream or mayo to lighten it up again!
