Creamy Dill Potato Salad Recipe

Wash the baby potatoes and place them in a large pot. Cover with water and add a pinch of salt.

Bring the water to a boil over medium-high heat. Cook the potatoes for about 15-20 minutes, or until fork-tender.

Drain the potatoes and let them cool for a few minutes. Once cool enough to handle, cut them in half or quarters, depending on size.

In a large mixing bowl, combine the mayonnaise, sour cream, dill, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix well until smooth.

Add the cooled potatoes to the bowl with the dressing and gently toss to coat the potatoes evenly.

Fold in the red onion, celery, and pickles. Mix gently to combine all ingredients without breaking the potatoes.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, give the salad a gentle stir and adjust seasoning if necessary. Garnish with additional dill if desired.

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