Description
A deliciously fresh recipe featuring creamy potatoes and dill.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 red onion, finely chopped
- 1/2 cup celery, diced
Instructions
- Wash and boil the baby potatoes until tender, about 15-20 minutes.
- Drain the potatoes and let them cool before cutting them in half.
- In a large bowl, mix together the sour cream, mayonnaise, dill, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes, red onion, and celery to the dressing and gently mix until well coated.
- Chill the salad in the refrigerator for at least 1 hour before serving.
Notes
- For a lighter version, you can use Greek yogurt instead of sour cream.
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Creamy Scandinavian Dill Potato Salad