Laura Mariano
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:
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.
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.
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.
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.
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.
