This potato salad uses lots of fresh dill mixed into a creamy savory dressing that brings the most out of diced new potatoes.
Prep Time10 minutesmins
Cook Time20 minutesmins
2 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Side Dish
Cuisine: American
Keyword: Creamy Dill Potato Salad, Potato Salad
Servings: 10
Ingredients
3lbsRed New PotatoesAbout 2-3 inch size
1TbspWhite Vinegar
1TspSalt
Dressing
1CupMayonnaise
1/2CupPlain Greek Yogurtcan substitute sour cream
1TspDijon Mustard
2-3TbspChopped Fresh Dill Weed
Instructions
Add potatoes to a large pot. Cover with cold water, and bring to a boil. Turn down heat to medium-high and simmer for about 20 minutes until a paring knife is easily inserted into the center of a potato.
Remove from heat, and drain the potatoes. Rinse under cold water to cool the potatoes down enough to handle and skins start to loosen. Remove the skins with the edge of a paring knife. Cut the potatoes into a one inch dice, and then add back into the rinced, empty pan. Sprinkle with salt and vinegar.
In a large serving bowl combine the mayonnaise, greek yogurt, dijon mustard and chopped dill. Stir to combine
Add the diced potatoes into the bowl and gently fold in the dressing until coated, being careful not to crush the potatoes. Place in the refigerator a go chill for at least 2 hours. Garnish with a sprig of dill to serve.