Description
Creamy Dill Potato Salad is a refreshing and flavorful side dish that captures the essence of summer gatherings, picnics, and barbecues. This delightful salad features tender red potatoes coated in a rich, creamy dressing infused with fresh dill, tangy pickle juice, and zesty mustard. Every bite bursts with flavor and the perfect balance of creaminess and lightness. Ideal for serving alongside grilled meats or as part of a picnic spread, this potato salad is sure to impress guests of all ages. Plus, it comes together quickly, making it a convenient choice for last-minute meal prep.
Ingredients
Scale
- 10 large red potatoes
- 6 eggs
- ¾ cup mayonnaise
- 2 tablespoons Dijon mustard
- 3 tablespoons Kosher pickle juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt (divided)
- ¼ teaspoon ground black pepper
- ¼ cup fresh chopped dill (+ more for garnish)
Instructions
- 1. Boil the potatoes in salted water for about 20 minutes until fork-tender; drain and cool before chopping.
- 2. In a separate pot, hard-boil the eggs for 12 minutes then cool in an ice bath before peeling.
- 3. Mix mayonnaise, Dijon mustard, pickle juice, garlic powder, onion powder, salt (reserve half), and black pepper in a large bowl until smooth.
- 4. Fold in cooled potatoes and chopped eggs; mix gently with fresh dill until evenly coated.
- 5. Chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 180mg