Creamy Dill 4th of July Potato Salad

Ingredients

• 2 pounds baby Yukon Gold potatoes, halved (900 g)
• 2 teaspoons kosher salt, divided (12 g)
• 3/4 cup mayonnaise (180 g)
• 1/4 cup sour cream (60 g)
• 2 tablespoons dill pickle brine (30 g)
• 1 tablespoon Dijon mustard (15 g)
• 1/2 teaspoon black pepper (1 g)
• 1 cup finely diced celery (120 g)
• 1/2 cup sliced scallions, plus tops (50 g)
• 1/3 cup chopped dill pickles (55 g)
• 2 tablespoons chopped fresh dill (8 g)
• 1 teaspoon sweet paprika, for garnish (2 g)

Instructions

1. Boil potatoes. Place potatoes and 1 teaspoon salt in a large pot. Cover with cold water by 1 inch, bring to a boil over high heat, then reduce to a steady simmer. Cook 12 to 15 minutes, until a fork enters a larger potato easily.
2. Drain and cool. Drain the potatoes thoroughly in a colander. Spread them on a rimmed baking sheet in a single layer and let cool for 10 minutes. They should be warm enough to absorb dressing but no longer steaming heavily.
3. Whisk dressing. In a large bowl, whisk mayonnaise, sour cream, pickle brine, Dijon, remaining teaspoon salt, and pepper until smooth. Taste and add another teaspoon pickle brine if a sharper flavor suits the menu.
4. Add vegetables. Add celery, scallions, chopped pickles, and dill to the dressing. Stir until the vegetables are evenly distributed. Reserve a spoonful each of dill and scallion tops for the final garnish.
5. Fold salad. Add the warm potatoes to the bowl. Fold gently with a broad spatula until every potato is coated and the vegetables are distributed. Avoid pressing or stirring hard, which can mash the tender potato pieces.
6. Chill and finish. Cover and refrigerate for at least 30 minutes. Fold once before serving, then transfer to a wide bowl or platter. Sprinkle with paprika, reserved dill, and scallion tops for a simple red, green, and creamy finish.

Notes

• For the cleanest texture, choose potatoes that are close in size and cut only the larger ones. Check tenderness beginning at 12 minutes; overcooked potatoes can crumble when folded into the dressing.
• Expect this to land in the budget range of roughly $8–$12, depending on potato and herb prices. It serves ten as a cookout side, or six to eight when paired with only a few other dishes.
• If using dried dill, stir 1 teaspoon into the dressing before adding potatoes. Add chopped parsley at the end for a fresh green garnish and a little visual contrast.