Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Chill time 2 hours hours
Total Time 2 hours hours 35 minutes minutes
Place potatoes in a large saucepan or pot, cover with water by 1 inch, and bring to a boil. Cook until tender, 15-20 minutes. Drain, place in a large bowl, and season with lemon juice.
Add the diced red onion and celery, and make the dressing.
To make the dressing, combine the mayo with sour cream, dill, salt, and pepper. Whisk until well combined.
Pour the dressing over the salad, and stir gently to coat well.
Refrigerate for at least 2 hours, or overnight before serving.
- This potato salad makes 8-10 servings.
- The potatoes are seasoned as they're cooked in salted water and absorb a small amount of the salt, then they are tossed with lemon juice for extra flavor.
- Make sure not to overcook the potatoes, the cooking time can vary depending on the variety and size of red potatoes you're using. Just cook until the potatoes are fork-tender.
- Cut the potatoes into halves or quarters depending on the size of your baby potatoes. Try to cut even pieces that are not too big for eating.
- It's important to refrigerate the potato salad before serving. I usually chill it for at least 6 hours, but overnight is even better (but you can do 2 hours if in a rush).
- Store the leftovers in an airtight container in the fridge for up to 3 days.
Calories: 210kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 417mg | Potassium: 580mg | Fiber: 2g | Sugar: 3g | Vitamin A: 242IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 1mg