Print

Creamy Dill Potato Salad Recipe with Easy Zesty Dijon Vinaigrette

creamy dill potato salad - featured image
Print Recipe

A refreshing and creamy potato salad featuring fresh dill and a zesty Dijon mustard vinaigrette, perfect for summer gatherings and easy to prepare.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup sour cream (can substitute Greek yogurt for a lighter option)
  • 2 stalks green onions, thinly sliced
  • 1 stalk celery, finely chopped
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of sugar or honey to balance acidity

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender but still firm, about 12–15 minutes. Test by piercing with a fork; it should slide in without the potato breaking apart.
  2. Drain the potatoes in a colander and rinse briefly under cold water to stop cooking. Let them sit for 5 minutes to dry slightly.
  3. In a medium bowl, whisk together the Dijon mustard, white wine vinegar, and a pinch of salt. Slowly drizzle in olive oil while whisking continuously until the dressing is smooth and slightly thickened. Stir in sour cream until fully combined. Taste and adjust seasoning; add a pinch of sugar or honey if it feels too sharp.
  4. In a large bowl, gently fold together the potatoes, diced celery, sliced green onions, and chopped dill. Pour the vinaigrette over the salad while the potatoes are still slightly warm to help absorb flavors.
  5. Cover and refrigerate the salad for at least 1 hour before serving. Give it a gentle stir before plating.

Notes

Avoid over-mixing to keep potatoes intact. Use Yukon Gold potatoes for best texture. Slowly add olive oil when whisking vinaigrette to emulsify properly. Chill salad for at least 1 hour before serving to meld flavors. Can substitute sour cream with Greek yogurt or plant-based yogurt for vegan option.

Nutrition

Keywords: potato salad, creamy potato salad, dill potato salad, Dijon mustard vinaigrette, summer side dish, easy potato salad, picnic recipes, barbecue side dish

Find it online: https://siennaspoon.com/creamy-dill-potato-salad-recipe-with-easy-zesty-dijon-vinaigrette/