Grammy's Kitchen · Potato Salad · Dill Potato Salad
One of 103 potato salad recipes we measured
14 cooks on www.dinneratthezoo.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 15% | 9% |
| acid | 2% | 1% |
| salt | 0% | 0% |
| dairy | 5% | 0% |
| aromatics | 3% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds baby potatoes (red potatoes or Yukon Gold) |
| 76 g | 3/4 cup celery (finely diced) |
| 40 g | 1/4 cup red onion (finely diced) |
| 25 g | 1/4 cup fresh dill (chopped, plus more for garnish) |
| 220 g | 1 cup mayonnaise |
| 77 g | 1/3 cup sour cream |
| 15 g | 1 tablespoon apple cider vinegar |
| 10 g | 2 teaspoons lemon juice |
| 9 g | 2 teaspoons Dijon mustard |
| salt and pepper to taste |
Method: 5 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Served this with some homemade sloppy joes, and it complimented the barbecue flavor well. I made this potato salad with red potatoes and light mayonnaise, and the fresh dill pulled everything together!” — a cook, 5.0★
“Absolutely loved making this potato salad! The combo of creamy mayo, zesty mustard, and fresh dill made it a hit. Super easy, and those baby potatoes were so good. Perfect side for any occasion!” — a cook, 5.0★