Creamy Dill Potato Salad
Filled with fresh dill, this creamy potato salad is the perfect addition to your summer BBQ!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Ingredients
- 3 pounds baby red or yellow potatoes, halved
- 1/2 cup mayonnaise (we used Hellman's Vegan)
- 1/2 cup sour cream or plain full-fat Greek yogurt
- 1/2 cup red onion (finely chopped)
- 1/2 cup chopped fresh dill (plus extra to garnish)
- 3 tablespoons grainy dijon mustard
- 1 teaspoon apple cider vinegar
- 2 tablespoons pickle juice (or more to taste!)
- 3 stalks celery (sliced)
- 1/2 cup sliced radishes (optional)
- salt and pepper to taste
Instructions
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In a large pot, cook potatoes in boiling salted water until soft and fork tender. Drain, rinse with cold water, and allow the potatoes to cool to room temperature.
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While the potatoes are cooling, in a large bowl mix together the mayonnaise, sour cream, red onion, chopped dill, dijon mustard, apple cider vinegar and pickle juice.
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Once the potatoes are cool add them to your large bowl with the celery and radishes (if using) and mix until well combined. Season with salt and pepper as needed and transfer to a serving dish. Refrigerate until serving (up to 3 days).