Classic Creamy Dill Potato Salad Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt offers a lighter option with similar tanginess.

fresh dill

💰Cheaper: dried dill

Dried dill is more accessible and has a longer shelf life.

Clean and quarter 3 pounds of baby red potatoes.

Cover the potatoes with water and boil until fork tender.

Drain the potatoes and rinse them in cold water, then chill them in the fridge.

In a bowl, combine 1 cup of mayonnaise and 3/4 cup of sour cream.

Add about 1 tablespoon of Dijon mustard and the juice from half a lemon to the mayo and sour cream mixture.

Mix in 3 teaspoons of dried dill, taste, and then add the fourth teaspoon if desired.

Add 1 cup of diced celery to the mixture.

Add half of the chopped green onions to the mixture, taste, and adjust as needed.

Add the cooled potatoes to the bowl and gently fold in the sauce and veggies.

Transfer the potato salad to a serving bowl and chill overnight or for a few hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens