This red potato salad with dill is the perfect combination of creamy, crunchy and zesty. It's a great side dish for summer barbecues, or turn the dill potato salad into a satiating meal with boiled eggs or grilled chicken.
Servings6
Ingredients
- 2 tablespoon lemon juice
- 1 small red onion, finely diced
- 2 pounds red potatoes, washed and chopped into bite-sized pieces
- ½ cup sour cream
- ½ cup Greek yogurt
- 2 tablespoons olive oil (optional)
- 1 tablespoon Dijon mustard
- ½ cup fresh dill, finely chopped
- salt and black pepper, to taste
Instructions
- Add the diced red onion and lemon juice to a large bowl. Set aside to let the onion mellow while you cook the potatoes.
- In a large pot, bring the potatoes to a boil in salted water – I use about 1 teaspoon of salt per quart (litre) of water. Cook until just fork tender – about 8 to 10 minutes once the water reaches a boil. Drain the potatoes in a colander and leave to dry while you finish the dressing.
- To the large mixing bowl with onions and lemon juice, add the sour cream, Greek yogurt, olive oil, Dijon mustard, and fresh dill to the red onion and lemon juice. Taste and season with salt and freshly ground black pepper. I use a teaspoon of sea salt.
- Transfer the cooked potatoes to the bowl with the creamy dressing. Gently toss until evenly coated. Let the red potato salad sit for at least 15 minutes, or refrigerate for up to 4 hours before serving.
Notes
- You can use regular yellow or white potatoes in this recipe. But waxy or all-purpose potatoes (like Yukon Gold) work best for potato salad.
- I always prefer fresh dill for red potato salad. However, you can also use a tablespoon of dried dill weed instead.
- Refrigerate the dill potato salad in an airtight container for up to 4 days.
- See ingredients and substitutes for more ideas to make the red potato salad your own.