Description
A creamy classic potato salad with dill, perfect for summer barbecues and family gatherings.
Ingredients
Scale
- 2 pounds small potatoes (red or Yukon Gold)
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 cup red onion, finely chopped
- Salt and black pepper to taste
Instructions
- Wash and halve or quarter the potatoes, ensuring uniform size for even cooking.
- Place potatoes in a large pot, cover with cold water, and add salt. Bring to a boil and cook until tender (about 15-20 minutes).
- Drain potatoes and let cool slightly to allow further flavor absorption.
- In a large bowl, whisk together mayonnaise, Greek yogurt or sour cream, Dijon mustard, dill, and parsley until smooth and well-combined.
- Add cooled potatoes and chopped red onion to the dressing and gently fold to combine, ensuring every piece is coated.
- Season with salt and pepper to taste, adjusting to your preference for a balanced flavor.
- Cover and refrigerate for at least 30 minutes before serving, allowing flavors to meld beautifully. Serve chilled for the best experience.
Notes
For a vegan version, substitute mayonnaise and yogurt with plant-based options like avocado or vegan mayo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg