Description
This dill potato salad is a comforting classic, perfect for picnics or gatherings. It’s simple to make and full of fresh, herbaceous flavor.
Ingredients
Scale
- 2 pounds small potatoes, such as red or Yukon Gold
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 cup red onion, finely chopped
- Salt and black pepper to taste
Instructions
- Wash and halve or quarter the potatoes, depending on size.
- Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- In a large bowl, whisk together mayonnaise, Greek yogurt or sour cream, Dijon mustard, dill, and parsley.
- Add the cooled potatoes and chopped red onion to the bowl with the dressing.
- Gently toss to coat the potatoes evenly.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled.
Notes
- For best flavor, make the potato salad a few hours ahead of time.
- You can add other ingredients like hard-boiled eggs, celery, or pickles.
- Adjust the amount of mayonnaise and yogurt to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg