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Classic Potato Salad with Mustard and Dill

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salads
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 2 pounds (900 g) baby potatoes or Yukon Gold potatoes
  • 3 large eggs (optional, hard-boiled)
  • 1 small red onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2–3 tablespoons fresh dill, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • For the Dressing:
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard (or yellow mustard for milder flavor)
  • 2 tablespoons sour cream or Greek yogurt (optional for creaminess)
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon sugar (optional, for balance)
  • 1 teaspoon garlic powder (optional)

Instructions
 

  • Step 1: Boil the Potatoes : Wash and scrub the potatoes well. If using baby potatoes, leave the skins on; otherwise, peel and cube them into 1-inch pieces. Place them in a large pot, cover with cold water, and add 1 tablespoon of salt. Bring to a boil, then simmer for 10–12 minutes or until the potatoes are tender when pierced with a fork. Drain and let them cool slightly.
  • Step 2: Prepare the Hard-Boiled Eggs (Optional) : While the potatoes cook, place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a simmer for 10 minutes. Drain and place in ice water to cool. Peel and chop.
  • Step 3: Make the Dressing : In a large bowl, whisk together mayonnaise, mustard, sour cream (if using), vinegar or lemon juice, sugar, salt, pepper, and garlic powder. Taste and adjust seasoning as needed — it should be slightly tangy and well balanced.
  • Step 4: Assemble the Salad :Add the warm potatoes to the bowl with the dressing. (Warm potatoes absorb flavors better.) Gently toss to coat evenly. Add chopped onion, celery, dill, and eggs (if using). Mix again lightly — avoid mashing the potatoes.
  • Step 5: Chill and Serve :Cover and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature, garnished with extra dill or paprika.