Red Potato Salad Recipe with Dill
Creamy Red Potato Salad with tender, red skin potatoes, hard-boiled eggs, dill pickles, fresh dill, and a simple, zesty dressing. Red dill potato salad is zingy, festive, and made for BBQ season!
Servings: 8 cups
Calories: 270kcal
Equipment
Ingredients
- 3 pounds Red Potatoes 1-inch diced (about 8 cups)
- Water as needed for boiling
- ½ cup Mayonnaise
- ½ cup Greek yogurt or Sour Cream
- 1 tablespoon Dijon Mustard
- 1 tablespoon White Vinegar
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ cup Onion diced
- 3 Hard Boiled Eggs diced
- 1 rib Celery diced
- ½ cup Dill Pickles chopped
- 2 tablespoons Fresh Dill chopped
Instructions
- Place POTATOES in large pot. Add enough WATER to cover them by 2 inches. (Optional) Add 1 teaspoon of SEA SALT to the water.
- Bring to a boil, reduce to medium heat, and cook potatoes 8 to 12 minutes, or until fork-tender.
- Drain and cool the potatoes to room temperature.
- To make the dressing, whisk together MAYONNAISE, GREEK YOGURT, DIJON, VINEGAR, SALT, and PEPPER in a mixing bowl.
- In a large bowl, gently toss this dressing mixture with the POTATOES, HARD BOILED EGGS, ONIONS, CELERY, PICKLE, and FRESH DILL.
- Serve immediately or refrigerate in an airtight container for up to three days, or more at your discretion.
Video
Nutrition
Serving: 1cup | Calories: 270kcal | Carbohydrates: 32g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 515mg | Potassium: 802mg | Fiber: 4g | Sugar: 3g | Vitamin A: 159IU | Vitamin C: 35mg | Calcium: 56mg | Iron: 2mg