Start by placing the small red potatoes in a large pot. Cover them with enough water to submerge them completely. This step ensures that the potatoes cook evenly. As the water heats, add 2 teaspoons of salt to enhance the flavor of the potatoes.
Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low. Allow the potatoes to simmer until they are soft, which usually takes about 15 to 20 minutes. You’ll know they’re ready when you can easily pierce them with a fork.
Once cooked, drain the potatoes in a colander. At this point, you can decide whether to leave the skins on or peel them based on your preference. I usually leave them on for added texture and nutrients.
Next, cut each potato into halves or quarters, depending on their size. This will allow the dressing to coat them evenly. Place the cut potatoes in a large mixing bowl.
Drizzle the cider vinegar over the warm potatoes. This helps the potatoes absorb the tangy flavor as they cool.
Now it’s time to add the creamy elements. In the bowl, combine the mayonnaise, sour cream, seasoned salt, celery salt, and black pepper. Stir everything together gently but thoroughly, ensuring every piece of potato is coated.
Add the green onions and dill to the mixture. These fresh ingredients bring a burst of flavor and color to the salad. Carefully fold them into the potato mixture.
Once everything is well combined, cover the bowl with plastic wrap or a lid. Refrigerate the salad for at least one hour. This chilling time allows the flavors to meld beautifully.
Before serving, give the salad a gentle stir to redistribute the dressing. Taste and adjust seasoning if necessary. You might want to add a pinch more salt or pepper, depending on your preference.
Serve the Creamy Dill Potato Salad chilled as a refreshing side dish at your next gathering!
