Southern Dill Potato Salad

Name: Southern Dill Potato Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 10 unpeeled red potatoes; 5 hard boiled eggs, roughly chopped; 3/4 cup sour cream; 3/4 cup mayonnaise; 1 tablespoon apple cider vinegar, or to taste; 1 tablespoon Dijon mustard, or to taste; 1/2 white onion, finely chopped; 1 stalk celery, finely chopped; 1 teaspoon celery salt; salt and black pepper to taste; 1 tablespoon dried dill weed

⏱️ Ready in 40 min 🥄 Prep 20 min 🔥 Cook 20 min 👥 8 servings 👁️ 32 views

My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight.

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🔗 Recipe adapted from AllRecipes

#Salad #Under 1 Hour

📊 At a Glance

Prep 20 min

Cook 20 min

Serves 8

Difficulty Medium

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 279

% Daily Value*

Total Fat 24.1g 31%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 413mg 18%

Total Carbohydrate 10.8g 4%

Dietary Fiber 1g 4%

Total Sugars 1.3g

Protein 5.9g 12%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat.

Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes.

Remove from the water, let cool, and cut the potatoes into chunks.

Set the potatoes aside.

In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.

Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill.

Pour the dressing over the potatoes and eggs, and mix lightly.

Cover and refrigerate the salad for at least 30 minutes.