Description
A creamy, tangy, herb-filled potato salad featuring tender Yukon Gold potatoes and fresh dill. Perfect for summer cookouts, picnics, and family gatherings.
Ingredients
3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 tablespoon salt (for boiling water)
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup finely chopped celery
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh dill
1 tablespoon fresh dill (for garnish)
2 hard-boiled eggs, chopped (optional)
Instructions
Place potatoes in a large pot, cover with cold water, and add 1 tablespoon salt.
Bring to a boil, then simmer 10–12 minutes until fork-tender. Drain and cool slightly.
In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, lemon juice, honey, salt, and black pepper.
Stir in celery, red onion, fresh dill, and chopped eggs.
Gently fold in cooled potatoes until evenly coated.
Cover and refrigerate at least 1 hour. Garnish with remaining dill before serving.
Notes
Do not overcook the potatoes to prevent mushy texture.
For best flavor, chill at least 1 hour before serving.
Store in the refrigerator up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes