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Potato salad is a beloved dish that has transcended borders, finding its way into picnics, barbecues, and family gatherings across various cuisines. Each region has its unique take on this classic side dish, but one version that stands out for its creamy texture and vibrant flavor is the Creamy Dill Potato Salad. This delightful recipe combines tender baby potatoes with a luscious dressing, making it a perfect accompaniment to grilled meats or a standalone dish at any summer gathering.

Creamy Dill Potato Salad

Discover the refreshing twist on a classic favorite with Creamy Dill Potato Salad! This easy recipe features tender baby potatoes enveloped in a luscious dressing made with mayonnaise and sour cream, enhanced by the zesty kick of Dijon mustard and fragrant fresh dill. Perfect as a side dish for summer barbecues or as a satisfying standalone delight, this salad combines creamy textures and vibrant flavors for a dish that’s sure to impress at any gathering. Enjoy the taste of summer in every bite!
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Ingredients
  

2 pounds baby potatoes, halved

1 cup mayonnaise

1/2 cup sour cream

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 cup fresh dill, chopped (plus extra for garnish)

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1 cup celery, finely chopped

1/2 cup red onion, finely chopped

1/2 cup hard-boiled eggs, chopped (optional)

Instructions
 

Boil the Potatoes: In a large pot, fill it with water and add a generous amount of salt. Bring the water to a rolling boil. Carefully add the halved baby potatoes and cook them for 15-20 minutes, or until they are just tender when pierced with a fork but still firm enough to hold their shape. Avoid overcooking to maintain their texture. Once done, drain the potatoes and set them aside to cool.

    Prepare the Dressing: In a spacious mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, chopped dill, salt, and black pepper. Whisk the mixture vigorously until it reaches a smooth and creamy consistency.

      Combine Ingredients: After the potatoes have cooled to room temperature, gently fold them into the bowl containing the dressing. Incorporate the chopped celery and red onion, as well as the optional hard-boiled eggs for added richness. Stir carefully to ensure that all the potatoes are evenly coated with the dressing.

        Taste and Adjust: Sample the potato salad and adjust the seasoning. Add more salt, pepper, or chopped dill to suit your personal preference for flavor intensity.

          Chill: Cover the mixing bowl with plastic wrap or a lid, and place it in the refrigerator for at least 1 hour. This chilling time allows the ingredients to blend together nicely and enhances the overall flavor.

            Serve: Just before serving, give the potato salad a gentle stir to redistribute the dressing. Garnish with additional fresh dill on top for a vibrant presentation. Serve chilled and enjoy this delightful dish!

              Prep Time: 15 minutes | Total Time: 1 hour 35 minutes | Servings: 6-8

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                  - Presentation Tips: For an elegant touch, serve the potato salad in a decorative bowl and sprinkle a few whole dill sprigs on top, paired with a sprinkle of freshly cracked pepper for added visual appeal.