Creamy Potato Salad Recipe with Dill and Black Pepper
Creamy potato salad with fresh dill, mustard, and onion folded into tender potatoes for a smooth, herb-forward side dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
Scale
2 pounds Yukon Gold potatoes, cut into chunks
3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar or lemon juice
1/3 cup fresh dill, finely chopped
1/2 small red onion, finely diced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup celery, finely chopped (optional)
1/4 cup chopped pickles (optional)
Instructions
- Boil potatoes in salted water until tender.
- Drain and allow steam to release.
- Mix mayonnaise, mustard, vinegar, salt, and pepper.
- Fold dressing into warm potatoes.
- Add dill, onion, and optional vegetables.
- Chill before serving and stir gently.
Notes
Warm potatoes absorb dressing more effectively. Add herbs close to mixing time for stronger aroma. Adjust vinegar for preferred tang level.