Classic Creamy Potato Salad with Dill

Ingredients

• 2 ½ lb Yukon Gold potatoes(paid link)
• ¾ cup mayonnaise(paid link)
• ¼ cup sour cream(paid link)
• 2 tbsp Dijon mustard(paid link)
• ¼ cup fresh dill(paid link)
• 2 tbsp fresh chives(paid link)
• 2 stalk celery(paid link)
• ¼ cup red onion(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)

Instructions

1. 1

   Wash the potatoes and cut them into 1-inch cubes. Place the cubed potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon of salt.

2. 2

   Bring the water to a boil over high heat. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes thoroughly.

   15 min

3. 3

   While the potatoes are cooking, finely chop the celery and red onion. Finely chop the fresh dill and chives.

4. 4

   In a large bowl, whisk together the mayonnaise, sour cream, and Dijon mustard until smooth.

5. 5

   Add the drained potatoes, chopped celery, red onion, dill, chives, salt, and pepper to the bowl with the dressing. Gently fold everything together until the potatoes are evenly coated.

6. 6

   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving. Adjust seasoning if necessary.

   30 min

Perfect With