Creamy Dill Red Potato Salad
Creamy Dill Red Potato Salad blends tender red potato cubes with a tangy cider vinegar-mayo dressing, lifted by fresh dill and the cool crunch of cucumber and green onions. It tastes bright, herbaceous, and pleasantly creamy with a peppery finish. Serve it chilled at picnics, barbecues, or as an easy side for weeknight dinners.
- Prep20 min
- Cook15 min
- Serves5
- DifficultyEasy
- 1
Put the potatoes in a large pot and cover them with salted water. Bring to a boil over high heat, then lower the heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain, then let them steam-dry while you make the dressing.
- 2
In a large bowl, whisk together the mayonnaise, apple cider vinegar, dill, salt, and black pepper; stir in the green onions and cucumber.
- 3
Add the warm potatoes to the dressing and toss gently to coat. Cover the bowl and refrigerate for at least 2 hours before serving.
- Calories 154.89 kcal Moderate
- Protein 1.95 g Low Source
- Carbs 17.93 g Moderate
- Total Fat 8.58 g Moderate
- Saturated Fat 1.29 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 4.22 mg Low Source
- Sodium 124.87 mg Moderate
- Fiber 1.4 g Low Source
- Sugar 0.61 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 15.33 mg Low Source
- Iron 0.69 mg Low Source
- Potassium 401.45 mg Low Source
- Vitamin A 62.31 mcg_rae Low Source
- Vitamin C 25.87 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Onions 🧅
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