Creamy Potato Salad with Sour Cream and Dill
Tender Yukon Gold potatoes, chopped eggs, celery, and dill in a tangy mayonnaise and sour cream dressing. Easy to make ahead for cookouts.
Ingredients
Main Ingredients
- 2 ½ pounds Yukon Gold or red potatoes, cut into 1-inch chunks
- 1 tablespoon kosher salt For the cooking water.
- 1 teaspoon kosher salt For seasoning the warm potatoes.
- 1 tablespoon apple cider vinegar
- 1 tablespoon dill pickle juice
- ½ cup mayonnaise
- ½ cup sour cream Use full-fat.
- 1 tablespoon yellow or Dijon mustard
- 1 teaspoon celery seed
- ½ teaspoon black pepper
- 4 large hard-boiled eggs, peeled and chopped
- 2 stalks celery, finely diced
- ½ medium red onion, finely diced
- ¼ cup dill pickle relish Optional.
- 2 tablespoons fresh dill, chopped Or 2 teaspoons dried.
- paprika For garnish.
Instructions
Cooking
- Cover the potatoes with cold water by 1 inch, add 1 tablespoon salt, bring to a boil, and simmer 10 to 12 minutes until fork-tender but firm.
- Drain, transfer to a large bowl, and toss warm with the vinegar, pickle juice, and 1 teaspoon salt. Cool 15 to 20 minutes.
- Whisk the mayonnaise, sour cream, mustard, celery seed, and pepper.
- Add the eggs, celery, red onion, relish, and dill to the potatoes, pour over the dressing, and fold gently.
- Cover and refrigerate at least 1 hour (3 to 4 hours is best). Adjust the salt and garnish with paprika and dill.
Notes
Refrigerate within 2 hours (1 hour if above 90°F) and use within 3 to 4 days. Do not freeze. Nutrition is an estimate for about 3/4 cup.