Potato Salad With Dill and Vinegar | German Dill Potato Salad | Cooking Up Love

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes add nutrients and fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu or chickpeas provide protein alternatives.

Chop 2.5 pounds of washed red potatoes into half-inch pieces, removing any bruises or cuts.

Place the potatoes into a large pot, cover with water about an inch over the top, and add 1 tablespoon of salt.

Bring to a boil, then reduce heat to medium and simmer for about 10 minutes until tender but still firm.

Slice 4 stalks of celery into quarter-inch slices and add to a large bowl.

Dice 1/4 of a red onion and add it to the bowl.

Mince 1 tablespoon of fresh dill and add it to 1/4 cup of white vinegar, then microwave the mixture on high for 30 seconds.

Measure out 1/2 cup of mayonnaise, 1/4 cup of sour cream, and 1 tablespoon of brown mustard, then stir together and set aside.

Once potatoes are done, drain them and add to the bowl with celery and onions.

Pour the warm dill vinaigrette over the potatoes and gently stir until evenly coated.

Refrigerate both the dressing and the potatoes until ready to serve.

Mix the chilled dressing into the cold potatoes, add remaining 1 tablespoon of fresh minced dill, and season with salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens