Creamy Dill Potato Salad

You will love to see how easy and deliciously creamy this dill potato salad recipe is! A great summer salad with so refreshing flavors!

A perfect side dish for day outs and barbecue dinners. It’s gluten free, vegetarian friendly and so filling! Replace mayonnaise with Greek yogurt for healthy alternative or skip it for vegan version!

Ingredients

Step By Step Instructions

To begin with, first, clean and wash potatoes well to get rid of all dirt.

Add one cup of water in the steel insert of the Instant Pot.

Now, place the steamer basket in the steel insert. Add potatoes.

Close the lid and seal the pot. Set the pressure cook to 5 minutes on ‘High’.

Once the IP beeps, let pressure release naturally. Open the lid, take off the potatoes from the pot and then let it rest for some time.

Peel and cut them into halves. Add lemon juice, mix and set it aside for some time.

Note : 1. If you are using them with the peel, then, let them cool completely as it is and then slice them into halves.

2. I usually put them into the fridge to chill for couple of hours or so. This way they stay firm and absorb the lemon juice well making it more flavorful.

3. However, you can toss the salad right after you slice them, add lemon along with rest of the ingredients. Just be sure to cool the potatoes completely, if you are using yogurt, mayo or sour cream.

Now, add all the ingredients in large bowl.

Toss well and let the salad sit for another 10-15 minutes. Serve as you like.

What To Serve With This Salad?

You would love to serve this dill potatoes salad on your table for Thanksgiving dinners.

This salad is so delicious and filling that you can just have it as is.

Or, serve it as sides to grilled meats like lamb chops, chicken legs and wings or salmon. Partner it with wraps, burgers and sandwiches.

Or, you can tuck it in between the two slices of toasted bread and you have nice potato sandwich for snacks.