Creamy Dill German Potato Salad

Creamy Dill German Potato Salad is a variation of the traditional German potato salad, typically known for its tangy dressing and vinegar-based flavors. This creamy version incorporates mayonnaise and sour cream into the dressing, giving it a rich and creamy texture. The addition of fresh dill adds a vibrant herbaceous flavor, complementing the potatoes and other ingredients well. It’s usually served chilled or at room temperature, making it a popular side dish for picnics, barbecues, and potlucks.

Ingredients:

• 2 pounds red potatoes, scrubbed and diced (about 1/2-inch pieces)

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1/4 cup chopped fresh dill

• 1/2 cup diced red onion

• Salt and pepper, to taste

• Optional: crispy bacon bits for garnish

Instructions:

1. Cook the Potatoes:

   • Place the diced potatoes in a large pot and cover with cold water. Add a generous pinch of salt.

   • Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 10-15 minutes, or until the potatoes are tender when pierced with a fork.

   • Drain the potatoes in a colander and let them cool for about 10 minutes.

2. Prepare the Dressing:

   • In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, chopped dill, diced red onion, salt, and pepper until smooth and well combined.

3. Combine and Chill:

   • Add the slightly cooled potatoes to the dressing in the bowl. Gently toss until the potatoes are evenly coated with the dressing.

   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.

4. Serve:

   • Before serving, give the potato salad a gentle stir. Taste and adjust seasoning if needed.

   • Optionally, garnish with crispy bacon bits for extra flavor and texture.

5. Enjoy!

   • Serve the Creamy Dill German Potato Salad chilled or at room temperature as a delicious side dish alongside grilled meats, sandwiches, or as part of a buffet spread.

This salad is best enjoyed fresh but can be stored covered in the refrigerator for up to 2-3 days.