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Creamy Italian potato salad with dill in a white bowl on a wooden table

Italian Potato Salad With Creamy Dill Dressing

This meal-prep-friendly Italian potato salad combines tender potatoes, crisp vegetables, and a creamy dill dressing for a crowd-pleasing side dish that gets better as it sits.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Servings: 68 -8 servings
Ingredients Method

Ingredients
  

  • 2 pounds Yukon Gold potatoes scrubbed and cut into 1-inch chunks
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup finely chopped fresh dill
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt plus more for cooking water
  • 1/4 teaspoon black pepper
  • 1/2 cup finely diced red onion
  • 1/2 cup finely diced celery
  • 1/4 cup chopped fresh parsley

Method
 

  1. Place potato chunks in a large pot and cover with cold water by about an inch. Add 1 tablespoon salt to the water.
  2. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a fork, about 12-15 minutes.
  3. Drain potatoes in a colander and spread them out on a baking sheet to cool slightly for 10-15 minutes.
  4. While potatoes cool, make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth.
  5. Transfer slightly cooled potatoes to a large mixing bowl. Add red onion, celery, and parsley.
  6. Pour dressing over potato mixture and gently fold everything together until evenly coated, being careful not to mash the potatoes.
  7. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Stir gently before serving.