Ingredients
- 3 pounds red potatoes, unpeeled and cubed
- ½ small red onion, diced
- ⅔ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard (or Dijon)
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon dried dill
- ½ teaspoon pepper
- Fresh parsley or fresh dill (optional garnish)
Instructions
- Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 10–12 minutes.
- Drain the potatoes and set them aside to cool for about 15 minutes.
- In a large bowl, whisk together the diced onion, mayonnaise, sour cream, vinegar, mustard, salt, pepper, celery seed, and dried dill.
- Gently stir in the cooled potatoes and mix until evenly coated.
- Cover the potato salad and refrigerate for at least 2 hours before serving to allow the flavors to meld.
- Garnish with fresh parsley or dill, if desired, before serving.
Notes
- You can customize this salad by adding ingredients like hard-boiled eggs, bacon, or pickles for extra flavor.
- For a lighter version, try swapping the mayo and sour cream for Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sides, Salads, Comfort Food
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
