You can never have too many different potato salad recipes right? You’ve probably already noticed that we have a thing for spicy, but we also absolute adore dill. No, this recipe isn’t spicy. We have a bunch of it growing in the garden and when we smoked a full brisket a few weeks back we decided it was a perfect time to try a new potato salad recipe using dill. This one is light, fresh, creamy, and has some fantastic crunch. I highly recommend using fresh dill for this instead of dried, though you could if that’s all you had, but the fresh dill is well fresh and the flavor is much brighter compared to dry.
Dill Potato Salad
Servings: 4 to 6 depending on how much you dish up
- 1 to 1.25 lbs of potatoes (we used the mixed fingerling potatoes, you could use russets or yukons as well), no need to peel them – also you’ll cut them up after cooking
- 1/3 cup sour cream
- 1/4 cup mayo (if you want a creamier potato salad, increase this to 1/3 cup)
- 1/2 tsp garlic powder
- 1/4 cup fresh dill, chopped (if you use dried dill – you’ll only need 1/3 of this amount)
- 1 stalk celery, diced
- 1 dill pickle, diced
- 1/4 cup red onion, diced
- 1/4-1/2 tsp salt (start with the lesser amount and add more to taste)
- Fresh cracked black pepper (I usually use between 10-15 cranks)
- Cook the potatoes according to the package directions, once fork tender, rinse under cold water to stop them from cooking further. *See note below
- Dice up the potatoes into small bites and mix with the rest of the ingredients.
- Chill in the refrigerator for at least an hour.
*NOTE – If you want to use russets or yukon gold potatoes, cut them into cubes, place in a pot with cold water that is barely above the potatoes, bring to a boil. Boil for 5 to 7 minutes until they are pierced easily with a fork. Then do the same and run them under cold water.