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Creamy Best Potato Salad with Dill and Dijon

creamy potato salad with dill and dijon - featured image
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A creamy and tangy potato salad featuring Dijon mustard and fresh dill, perfect for summer BBQs and gatherings. This recipe balances comfort with brightness and is quick and easy to prepare.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, washed and cut into bite-sized chunks
  • 1 cup mayonnaise (preferably full-fat)
  • 2 tablespoons Dijon mustard
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup red onion, finely diced
  • 1/2 cup celery, diced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and freshly cracked black pepper, to taste
  • Optional: 2 hard-boiled eggs, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Add the potato chunks and cook for 12-15 minutes, or until just tender when pierced with a fork. Drain and rinse under cold water to stop cooking. Let potatoes cool completely.
  2. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
  3. Fold in chopped red onion, celery, and fresh dill. If using, stir in the chopped hard-boiled eggs.
  4. Gently toss the cooled potatoes with the dressing mixture, being careful not to break them up. Taste and adjust seasoning as needed.
  5. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

Do not overcook the potatoes to avoid mushy texture. Cool potatoes completely before mixing with dressing to prevent separation. Chilling the salad for at least an hour improves flavor and texture. Optional ingredients and substitutions include Greek yogurt for half the mayo to reduce fat, dried dill if fresh is unavailable (use 1 teaspoon), and vegan mayo for a vegan version.

Nutrition

Keywords: potato salad, creamy potato salad, dill, Dijon mustard, summer BBQ, easy side dish, picnic recipe

Find it online: https://flurpchef.com/creamy-best-potato-salad-with-dill-and-dijon-easy-recipe-for-summer-bbqs/