1-First Step: Prep the potatoes Start with 3 pounds of red potatoes or yellow potatoes. Scrub them well, then cut them only if needed so they cook evenly. If the potatoes are very large, you can halve them to help them cook faster. Place them in a large pot and cover them with cold water. Add a little salt to the water if you like. Bring the pot to a boil, then reduce the heat and cook the potatoes until tender, about 15 to 20 minutes. You want them soft enough to pierce with a fork, but not so soft that they fall apart.

2-Second Step: Cool and cut Drain the potatoes carefully and let them cool until they are easy to handle. This step matters because warm potatoes can make the dressing thin and watery. Once they are cool, cut them into bite-sized pieces. If you are short on time, spread the potatoes on a baking sheet so they cool faster. That little trick helps busy parents, students, and working professionals get dinner on the table faster.

3-Third Step: Mix the dressing In a large mixing bowl, combine 3/4 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons fresh lemon juice, 4 tablespoons chopped fresh dill, 1 tablespoon Dijon mustard, 1 1/2 cups diced celery, and 2 green onions thinly sliced. Stir until everything looks smooth and evenly mixed. This is also the perfect time to taste the dressing. If you want a stronger punch, add a little more mustard. If you want a sharper finish, add a splash more lemon juice. If you like a deeper savory flavor, a pinch of smoked salt works well too.

4-Fourth Step: Combine with the potatoes Add the cooled, cut potatoes to the bowl with the dressing. Fold them gently so the potatoes stay in good shape. Stir just enough to coat everything evenly. If you are making the salad for a lighter meal, this is where you can replace part of the mayonnaise with Greek yogurt. That swap works especially well if you want a fresher, tangier taste without losing the creamy feel of Creamy Dill Potato Salad.

5-Fifth Step: Chill before serving Transfer the salad to a covered container and refrigerate it for at least one hour. This gives the flavors time to blend and helps the salad taste fuller and more balanced. If you can wait longer, even better.

6-Final Step: Taste and serve Before serving, give the salad one last stir. Taste it and adjust the seasoning if needed. A little extra lemon, mustard, vinegar, or smoked salt can wake up the flavor if it tastes too mild. Serve it cold with grilled meats, sandwiches, or any picnic spread. It is also great next to slow cooker beef brisket or other hearty mains when you want a cool side dish to balance the plate. If you enjoy classic comfort sides, you may also want to browse another potato recipe from Recipes Valentina.