Red Skinned Dill Potato Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: buttermilk

Plain yogurt provides similar tanginess with fewer calories.

Wash the red skin potatoes and cut them into bite-sized pieces, keeping them uniform in size.

Place the cut potatoes in a pot and add water until it is 1 to 2 inches above the potatoes.

Bring the water to a boil, then lower it to a simmer until the potatoes are fork-tender.

To prevent boiling over, place a wooden spoon across the pot.

Prepare the dressing by combining 1/2 cup sour cream, 1/2 cup mayonnaise (Hellmann's or Duke's), 2 diced ribs of celery, 1/2 cup diced red onion, 3 tablespoons fresh dill, 1/4 teaspoon salt, a dash of pepper, 1 tablespoon Dijon mustard, and 1 teaspoon apple cider vinegar in a bowl.

If using dry dill instead of fresh, use 1 tablespoon of dry dill instead of 3 tablespoons of fresh.

Boil 4 eggs, then place them in an ice bath to cool. Cut them up once cooled.

Once the potatoes are cooked, let them cool completely before proceeding.

Add the cooled potatoes to a bowl, along with the chopped hard-boiled eggs and the prepared dressing.

Fold the mixture gently to combine, being careful not to break the potatoes.

Taste the dressing and add white sugar if desired, mixing until you reach your preferred flavor.

Refrigerate the potato salad for a couple of hours to allow the flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens