Parmesan dill potato salad
This creamy Parmesan dill potato salad features tender red potatoes tossed with shaved Parmesan cheese, fresh dill, a hint of lemon zest, and a creamy dressing made with mayo, sour cream, and Dijon mustard. Perfect for BBQs and summer gatherings!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 lbs medium red potatoes
- 2 Tbsp fresh minced dill weed
- 0.5 unit lemon zest from half a large lemon
- 0.75 cup shaved Parmesan cheese
- 0.25 cup diced green onion
- 0.5 cup mayonnaise
- 0.33 cup sour cream
- 2 tsp Dijon mustard
- to taste salt
- to taste fresh cracked black pepper
Instructions
Preparation Steps
- Rinse the potatoes thoroughly and place them in a large pot. Cover the potatoes with cold water.
- Cook the potatoes in simmering salted water over medium heat until they are tender but not falling apart, about 20 minutes. Drain and let cool completely.
- Cut the cooled potatoes into 0.5 inch cubes and transfer them to a large mixing bowl.
- Add the shaved Parmesan cheese, diced green onion, lemon zest, fresh dill, salt, and black pepper to the bowl with the potatoes; gently stir to combine.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, and sour cream until smooth and creamy.
- Pour the mayo mixture over the potato mixture and gently fold until the dressing is evenly incorporated.
- Refrigerate the potato salad until ready to serve, allowing flavors to meld, at least 1 hour.
Notes
This salad is best served chilled and makes a delicious side dish for BBQs or picnics. Leftovers can be stored in the fridge for up to 3 days.