Creamy Dill Potato Salad
Creamy Dill Potato Salad is a simple and comforting recipe inspired by a deli favorite. Easy to make and always a hit for any occasion.
Servings: 8 servings
Calories: 425kcal
Ingredients
- 3 pounds small red potatoes
- 1 cup diced green onions
- ¼ cup fresh parsley chopped fine
- ¾ cup mayonnaise
- ¾ cup sour cream
- 1 tablespoon dijon mustard
- 1 tablespoon dried dill or 2 tablespoons fresh dill
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
Instructions
- Add potatoes to a pan, whole and cover with cold water. Place over high heat and bring to a boil. Cook for 15 - 20 minutes or until fork tender.
- Drain and rinse with cold water. Set aside to cool.
- Cut potatoes into bite- sized chunks. Remove peel if desired.
- In a medium- size bowl, mix mayonnaise, sour cream, dijon mustard and seasonings together until smooth.
- Add potatoes, green onions, parsley and dressing into a large bowl and mix to combine.
- Cover and refrigerate for 2 hours or until ready to serve.
Notes
Can be made a day ahead and will keep in the refrigerator up to 3 days in an airtight container.
Nutrition
Calories: 425kcal | Protein: 6g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 568mg | Fiber: 5g | Sugar: 4g
