Dilled Potato Salad: A Refreshing Summer Side Dish

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: buttermilk

Plain yogurt is lower in fat and calories

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Chickpeas add protein and texture while being more economical

Boil 10 red potatoes until tender, about 15-20 minutes.

Let the potatoes cool before chopping them into bite-sized pieces.

Chop 3 stalks of celery finely.

Chop 1 small or half a white onion finely.

In a large bowl, combine 1.5 cups sour cream and 1.5 cups mayonnaise.

Add the chopped celery and onion to the bowl.

Add 2 tablespoons Dijon mustard and 2 tablespoons apple cider vinegar to the mixture.

Add 1 teaspoon celery seed, salt, and black pepper to taste.

Add fresh dill to the mixture, adjusting to taste if using dried dill.

Whisk all ingredients together until well combined, tasting and adjusting seasoning as needed.

Chop 6 hard-boiled eggs using a pastry cutter and add them to the dressing mixture.

Add the chopped potatoes to the dressing and gently mix to combine without breaking the potatoes.

Cover the bowl and refrigerate for several hours or all day before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens