Mom’s Dill Potato Salad: A Classic Recipe for Every Occasion

There’s something undeniably comforting about a potato salad made from scratch. It’s a staple at picnics, barbecues, potlucks, and family gatherings. But not all potato salads are created equal. This recipe, inspired by my mom’s famous dill potato salad, is a creamy, tangy, and flavorful dish that’s sure to be a crowd-pleaser. The secret? Fresh dill, perfectly cooked potatoes, and a balanced dressing that’s not too sweet and not too sour. Get ready to relive childhood memories (or create new ones!) with this simple yet satisfying recipe.

## Why This Recipe Works

This isn’t just any potato salad recipe. Here’s why it’s so good:

* **Perfect Potato Texture:** The key is to cook the potatoes until they’re fork-tender but not mushy. This ensures they hold their shape and don’t turn into a paste when mixed with the dressing.
* **Fresh Dill is Key:** While dried dill can work in a pinch, fresh dill adds a bright, vibrant flavor that’s simply unmatched. Don’t skimp on the dill!
* **Balanced Dressing:** The combination of mayonnaise, sour cream (or Greek yogurt), vinegar, mustard, and a touch of sugar creates a dressing that’s creamy, tangy, and slightly sweet – the perfect complement to the potatoes and dill.
* **Easy to Customize:** This recipe is a great base for adding your own personal touch. Feel free to add chopped celery, onion, hard-boiled eggs, or even bacon for extra flavor and texture.
* **Make-Ahead Friendly:** Potato salad is even better when made a day or two in advance, allowing the flavors to meld together. This makes it a perfect dish for potlucks and gatherings.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make Mom’s Dill Potato Salad:

* **Potatoes:** 3 pounds Yukon Gold or red potatoes, peeled or unpeeled (your preference!), and cut into 1-inch cubes.
* **Mayonnaise:** 1 cup. Use your favorite brand. Full-fat mayonnaise will give the richest flavor, but light mayonnaise can also be used.
* **Sour Cream (or Greek Yogurt):** 1/2 cup. Sour cream adds a tanginess, while Greek yogurt provides a similar flavor with a bit more protein.
* **White Vinegar:** 2 tablespoons. This adds a crucial tang to balance the richness of the mayonnaise and sour cream.
* **Yellow Mustard:** 2 tablespoons. Dijon mustard can also be used for a slightly sharper flavor.
* **Sugar:** 1 tablespoon. This helps to balance the acidity of the vinegar and mustard. Feel free to adjust the amount to your liking.
* **Fresh Dill:** 1/4 cup, chopped. Don’t skimp on the dill! It’s the star of the show.
* **Celery (Optional):** 1/2 cup, finely chopped. Adds a nice crunch.
* **Red Onion (Optional):** 1/4 cup, finely chopped. Adds a pungent flavor.
* **Hard-Boiled Eggs (Optional):** 2, chopped. Adds protein and richness.
* **Salt and Pepper:** To taste.

## Equipment You’ll Need

* Large pot
* Colander
* Large mixing bowl
* Measuring cups and spoons
* Sharp knife
* Cutting board

## Step-by-Step Instructions

Here’s how to make Mom’s Dill Potato Salad, step by step:

**Step 1: Prepare the Potatoes**

* Wash and peel (or don’t peel – your choice!) the potatoes. If you prefer a rustic look, leave the skins on.
* Cut the potatoes into 1-inch cubes. This ensures they cook evenly.

**Step 2: Cook the Potatoes**

* Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. This helps to season the potatoes from the inside out.
* Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 10-15 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork but still hold their shape.
* Be careful not to overcook the potatoes, as they will become mushy.

**Step 3: Drain and Cool the Potatoes**

* Once the potatoes are cooked, drain them in a colander and rinse with cold water. This stops the cooking process and helps to cool them down quickly.
* Let the potatoes cool completely before adding the dressing. This prevents the dressing from becoming runny.

**Step 4: Prepare the Dressing**

* In a large mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), white vinegar, yellow mustard, and sugar.
* Taste the dressing and adjust the seasonings as needed. Add more sugar if you prefer a sweeter salad, or more vinegar if you prefer a tangier salad.
* Season with salt and pepper to taste.

**Step 5: Add the Potatoes and Other Ingredients**

* Gently fold the cooled potatoes into the dressing. Be careful not to mash the potatoes.
* Add the chopped fresh dill, celery (if using), red onion (if using), and hard-boiled eggs (if using).
* Gently stir everything together until well combined.

**Step 6: Chill and Serve**

* Cover the potato salad and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together. This is a crucial step for achieving the best flavor.
* Before serving, give the potato salad a good stir and taste. Add more salt and pepper if needed.
* Serve chilled and enjoy!

## Tips for the Best Potato Salad

* **Choose the Right Potatoes:** Yukon Gold or red potatoes are the best choices for potato salad because they hold their shape well and have a creamy texture. Avoid russet potatoes, which can become dry and crumbly.
* **Don’t Overcook the Potatoes:** Overcooked potatoes will turn into a mushy mess when mixed with the dressing. Cook them until they’re fork-tender but still firm.
* **Cool the Potatoes Completely:** Adding the dressing to warm potatoes will cause it to become runny. Make sure the potatoes are completely cool before mixing them with the dressing.
* **Use Fresh Dill:** Fresh dill adds a bright, vibrant flavor that dried dill simply can’t match. If you can’t find fresh dill, you can use dried dill, but use about half the amount (1/8 cup).
* **Don’t Be Afraid to Customize:** This recipe is a great base for adding your own personal touch. Feel free to add chopped celery, onion, hard-boiled eggs, bacon, pickles, or any other ingredients you like.
* **Make it Ahead of Time:** Potato salad is even better when made a day or two in advance, allowing the flavors to meld together. Just be sure to store it in an airtight container in the refrigerator.
* **Adjust the Seasoning:** Taste the potato salad before serving and adjust the seasonings as needed. Add more salt, pepper, sugar, or vinegar to your liking.

## Variations and Add-Ins

This potato salad recipe is incredibly versatile. Here are a few ideas for variations and add-ins:

* **Bacon Potato Salad:** Add cooked and crumbled bacon for a smoky, salty flavor.
* **Pickle Potato Salad:** Add chopped dill pickles or sweet pickles for a tangy, crunchy element.
* **Deviled Egg Potato Salad:** Add extra hard-boiled eggs and a pinch of paprika for a deviled egg-inspired flavor.
* **Spicy Potato Salad:** Add a pinch of cayenne pepper or a dash of hot sauce for a kick of heat.
* **Mediterranean Potato Salad:** Add chopped Kalamata olives, feta cheese, and sun-dried tomatoes for a Mediterranean twist.
* **Vegan Potato Salad:** Use vegan mayonnaise and replace the sour cream with a plant-based alternative.

## Serving Suggestions

Mom’s Dill Potato Salad is a perfect side dish for:

* **Barbecues:** Serve it alongside grilled burgers, hot dogs, chicken, or ribs.
* **Picnics:** Pack it in a cooler for a delicious and easy picnic lunch.
* **Potlucks:** Bring it to your next potluck and watch it disappear!
* **Sandwiches:** Use it as a filling for sandwiches or wraps.
* **Simple Dinners:** Serve it with grilled fish, chicken, or tofu for a quick and easy weeknight meal.

## Storing Leftovers

Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days. Keep in mind that the texture may change slightly as it sits, but it will still be delicious.

## Frequently Asked Questions (FAQ)

**Q: Can I use dried dill instead of fresh dill?**

A: Yes, you can use dried dill, but the flavor will be different. Use about half the amount of dried dill (1/8 cup) as you would fresh dill.

**Q: Can I use a different type of potato?**

A: Yukon Gold or red potatoes are the best choices for potato salad, but you can use other types of potatoes if you prefer. Just be sure to choose a potato that holds its shape well and doesn’t become too mushy when cooked.

**Q: Can I make this potato salad ahead of time?**

A: Yes, potato salad is even better when made a day or two in advance, allowing the flavors to meld together. Store it in an airtight container in the refrigerator.

**Q: Can I freeze potato salad?**

A: Freezing potato salad is not recommended, as the texture will change significantly and it will become watery and mushy.

**Q: How long does potato salad last?**

A: Potato salad will last for up to 3-4 days in the refrigerator. Be sure to store it in an airtight container.

**Q: Is it safe to leave potato salad at room temperature?**

A: No, it is not safe to leave potato salad at room temperature for more than two hours. Bacteria can grow rapidly at room temperature, which can lead to food poisoning.

**Q: Can I add hard-boiled eggs to this recipe?**

A: Yes, you can add chopped hard-boiled eggs to this recipe. They add protein and richness.

**Q: Can I make this recipe vegan?**

A: Yes, you can make this recipe vegan by using vegan mayonnaise and replacing the sour cream with a plant-based alternative.

## Mom’s Dill Potato Salad Recipe Card

**Yields:** 8-10 servings
**Prep time:** 20 minutes
**Cook time:** 15 minutes
**Chill time:** 2 hours (minimum)

**Ingredients:**

* 3 pounds Yukon Gold or red potatoes, peeled or unpeeled, and cut into 1-inch cubes
* 1 cup mayonnaise
* 1/2 cup sour cream (or Greek yogurt)
* 2 tablespoons white vinegar
* 2 tablespoons yellow mustard
* 1 tablespoon sugar
* 1/4 cup fresh dill, chopped
* 1/2 cup celery, finely chopped (optional)
* 1/4 cup red onion, finely chopped (optional)
* 2 hard-boiled eggs, chopped (optional)
* Salt and pepper to taste

**Instructions:**

1. Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
2. Bring the water to a boil, then reduce heat and simmer for 10-15 minutes, or until fork-tender.
3. Drain the potatoes in a colander and rinse with cold water. Let cool completely.
4. In a large mixing bowl, whisk together the mayonnaise, sour cream, white vinegar, yellow mustard, and sugar. Season with salt and pepper to taste.
5. Gently fold the cooled potatoes into the dressing.
6. Add the chopped fresh dill, celery (if using), red onion (if using), and hard-boiled eggs (if using).
7. Stir everything together until well combined.
8. Cover the potato salad and refrigerate for at least 2 hours, or preferably overnight.
9. Before serving, give the potato salad a good stir and taste. Add more salt and pepper if needed.
10. Serve chilled and enjoy!

Enjoy this classic recipe and share it with your loved ones! It’s a surefire way to bring a taste of home to any gathering.