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Potato salad is a beloved dish found in various cuisines around the world. Its appeal lies in its adaptability and the comforting familiarity it brings to any table. In the United States, potato salad is often a staple at summer cookouts and picnics, where it pairs perfectly with grilled meats and fresh vegetables. Similarly, during holiday gatherings, this dish frequently graces the buffet table, adding a touch of nostalgia and warmth to the occasion.

Creamy Dill Potato Salad

Discover the delightful flavors of creamy dill potato salad, a versatile side dish that enhances any meal. This recipe combines tender baby potatoes with a rich dressing made from mayonnaise, sour cream, and fresh dill, creating a creamy and aromatic salad perfect for summer barbecues or holiday gatherings. Easy to prepare and customizable, it’s a crowd-pleaser that pairs beautifully with grilled meats or vegetarian options. Elevate your dining experience with this comforting classic!
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Ingredients
  

2 pounds baby potatoes, halved

1 cup mayonnaise

1/2 cup sour cream

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 cup fresh dill, finely chopped (plus extra for garnish)

1/2 teaspoon salt (or more to taste)

1/4 teaspoon black pepper

1 cup celery, finely diced

1/2 cup red onion, finely diced

1/2 cup hard-boiled eggs, chopped (optional)

Instructions
 

Boil the Potatoes: Begin by filling a large pot with water and adding a generous amount of salt. Bring the water to a rolling boil. Carefully add the halved baby potatoes and let them cook for 15-20 minutes, or until they are fork-tender but still firm to the bite. Be cautious not to overcook them, as they can become mushy. Once cooked, drain the potatoes in a colander and set aside to cool down to room temperature.

    Prepare the Dressing: In a separate large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and 1/4 cup of the chopped dill. Whisk everything together until the mixture is smooth and creamy. Taste the dressing, adjusting with more salt or pepper as desired.

      Combine Ingredients: Once the potatoes are cool, gently fold them into the bowl of dressing. Add the finely diced celery, red onion, and the optional hard-boiled eggs. Stir carefully to ensure that all the potatoes and vegetables are nicely coated in the dressing without breaking them.

        Taste and Adjust: Sample your potato salad and feel free to tweak the flavor by adding more salt, pepper, or even more chopped dill for an extra punch of flavor.

          Chill: Cover the mixing bowl with plastic wrap or a lid, and place it in the refrigerator to chill for at least 1 hour. This resting period allows the flavors to blend and intensify.

            Serve: When you're ready to serve, stir the salad gently to redistribute the dressing. For a beautiful presentation, sprinkle additional chopped dill on top before serving. Enjoy your delicious creamy dill potato salad!

              Prep Time: 15 minutes | Total Time: 1 hour 35 minutes | Servings: 6-8