Creamy Dill Lemon Potato Salad
A refreshing and creamy potato salad infused with fresh dill and lemon for a tangy, herby twist.
Equipment
- 1 Large pot for boiling
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Potatoes
- 3 lbs Yukon Gold potatoes peeled and cubed
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp Dijon mustard
- 1/4 cup fresh dill chopped
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions
Preparation
- Wash, peel, and cube the Yukon Gold potatoes. Place them in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain and let cool completely.
- In a large mixing bowl, combine mayonnaise, sour cream, lemon juice, Dijon mustard, fresh dill, garlic powder, salt, and black pepper. Whisk until smooth and creamy. Adjust seasoning as needed.
- Once the potatoes are cooled, gently fold them into the dressing. Ensure each piece is well-coated with the creamy mixture. Be careful not to mash the potatoes.
- Cover the bowl with plastic wrap and refrigerate the potato salad for at least 2 hours before serving. This allows the flavors to meld together beautifully.
Serving
- Remove the salad from the refrigerator, give it a quick stir, and transfer it to a serving dish. Garnish with additional dill if desired and serve chilled.
Storage
- Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. Stir before serving leftovers to redistribute the dressing.
Notes
Pro Tips: Ensure potatoes are cooled completely before mixing. Use fresh dill for the best flavor. Ingredient Substitutions: Greek yogurt can replace sour cream. How to Serve: Serve chilled as a side dish. Storage & Freshness: Keep in an airtight container for up to 3 days. Make-Ahead Tips: Prepare a day ahead to enhance flavors.