Step 1: Place the cubed potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.
Step 2: Bring the water to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender but not mushy, about 10-15 minutes. Watch them carefully to prevent overcooking.
Step 3: Drain the potatoes thoroughly in a colander. Allow them to sit for 5-10 minutes to steam dry. This helps prevent a watery dill potato salad recipe.
Step 4: While the potatoes are still warm (but not hot), transfer them to a large mixing bowl. The warmth helps them absorb the dressing's flavors better.
Step 5: In a separate small bowl, whisk together the mayonnaise, Greek yogurt/sour cream, fresh dill, Dijon mustard, and apple cider vinegar until smooth and well combined.
Step 6: Pour the dressing over the warm potatoes. Add the diced red onion and celery (if using).
Step 7: Gently fold the dressing and other ingredients into the potatoes using a rubber spatula. Be careful not to mash the potatoes. Ensure every piece is coated with the creamy dressing.
Step 8: Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed. You might want a little more salt or a dash more vinegar to enhance the flavors of this dill potato salad recipe.
Step 9: Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld. This chill time is crucial for the best dill potato salad recipe experience.
Step 10: Before serving, give the dill potato salad recipe a gentle stir and garnish with additional fresh dill if desired. Serve chilled and enjoy!