Description
This creamy potato salad combines tender potato chunks with tangy pickled dill, fresh herbs, and a light lemon-mayo dressing. A vibrant, oil-free American classic perfect for summer gatherings. No pork or artificial additives used.
Ingredients
3 pounds Red Potatoes or Yellow Potatoes, unpeeled and washed
1 ½ cups celery, diced (firm stalks only)
2 green onions, thinly sliced (white and light green parts)
¾ cup mayonnaise (full-fat for richness)
½ cup sour cream (plain or plain low-fat)
2 tablespoons fresh lemon juice (use freshly squeezed)
4 tablespoons chopped fresh dill (plus extra for garnish)
1 tablespoon Dijon mustard (for mild tang)
Salt and pepper to taste
Instructions
Wash potatoes under cold water to remove dirt
Place in medium pot and cover with water
Bring to boil, then simmer 15-20 minutes until tender but firm
Drain and cool under cold running water for 5 minutes
Cut into ½-inch cubes while still warm
In a large bowl, combine mayonnaise, sour cream, lemon juice, dill, Dijon mustard
Whisk until smooth and fully emulsified
Add cooled potatoes, celery, and green onions
Toss gently to coat
Chill for at least 1 hour before serving to meld flavors
Garnish with additional fresh dill
Notes
Use unpeeled potatoes for texture contrast
Let the dressing rest with potatoes for 1 hour minimum
Stir gently to avoid crushing potatoes
Store in sealed container for up to 3 days
Can add ½ cup halved cherry tomatoes for extra freshness
- Prep Time: 10
- Cook Time: 20
- Category: Side Dishes
- Method: Boiling and Chilling
- Cuisine: American
Nutrition
- Serving Size: ⅔ cup
- Calories: 280
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg