Creamy Dill Potato Salad

Ingredients

• 1 kg (2.2 lbs) new potatoes 1 kg (2.2 lbs) new potatoes
• 1 small red onion, finely diced 1 small red onion, finely diced
• 3 tablespoons fresh dill, chopped 3 tablespoons fresh dill, chopped
• 1/2 cup (120 ml) mayonnaise 1/2 cup (120 ml) mayonnaise
• 1/4 cup (60 ml) sour cream 1/4 cup (60 ml) sour cream
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 32g, 3g
• Protein: 4g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Wash the new potatoes thoroughly and place them in a large pot. Cover with water and add a pinch of salt.
2. 2.
   Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes.
3. 3.
   Drain the potatoes and let them cool slightly. Once cool enough to handle, cut them into bite-sized pieces.
4. 4.
   In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, and white vinegar. Whisk until well combined.
5. 5.
   Add the diced red onion, chopped dill, and the cooked potatoes to the bowl. Gently toss to coat the potatoes with the dressing.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
8. 8.
   Before serving, give the potato salad a gentle stir and garnish with additional fresh dill.

Treat your ingredients with care...

• Potatoes — Use new potatoes for their creamy texture and delicate flavor. If unavailable, you can substitute with baby potatoes.
• Dill — Fresh dill is essential for its vibrant flavor. If you can't find fresh dill, you can use dried dill, but reduce the quantity by half.

Tips & Tricks

• For a tangier flavor, add a squeeze of fresh lemon juice to the dressing.
• To add some crunch, you can include finely chopped celery or pickles.
• If you prefer a lighter version, you can substitute Greek yogurt for the sour cream.
• Allow the potato salad to chill for at least an hour before serving to allow the flavors to develop fully.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Creamy Dill Potato Salad chilled as a side dish alongside grilled meats, fish, or as part of a buffet spread. It pairs well with traditional Swedish dishes like gravlax or meatballs.

Presentation advice

Garnish the potato salad with a sprig of fresh dill and a sprinkle of paprika for an elegant touch. Serve it in a white or glass bowl to showcase the vibrant colors of the salad.