Dill Potato Salad, a creamy potato salad loaded with flavorful dill spice, is a perfect crowd pleasing recipe. This classic potato salad recipe can be found as a potluck dish and side dish for summer barbecues and is a must have homemade menu item all summer long.
Personally I love potato salad recipes with small red potatoes. If they are not your favorite, you really could substitute potatoes for small yellow potatoes or even russet potatoes as long as you cut and prep them to be boiled or air fried correctly. Creamy Dill Potato Salad Recipe with Red Potatoes is such a delicious salad – perfect for summer, picnics, gatherings, its just plain tasty!
Creamy Dill Potato Salad Ingredients
Before we get into making this dill potato salad, I wanted to say that I know that potato salad is one thing (kind of like coleslaw recipes) that is very personal. Everyone has a favorite, something their grandma or mom used to make, and the variety of salads from sweet to savory, flavorful or plain, is all over the place. This dill potato salad has a great flavor but if you are looking for other kinds of salads, you can check out a few of my other favorites like Red Potato Salad (its similar to this recipe but with bacon) Southern Potato Salad, or even something out of the box like this Mandarin Salad.
Here is what you need to gather or see if you have on hand to make this recipe. All measurements are in the printable recipe version at the bottom of the post:
- red potatoes, washed and cut into 1/2″ pieces (about 8-10 potatoes yields 6 cups)
- sour cream
- real mayonnaise
- white onion, diced
- celery, diced
- salt
- dash pepper
- Dijon mustard
- apple cider vinegar
- dry dill weed
- 4 hard boiled eggs, peeled
Best Tips for Making Dill Potato Salad
- It takes about 20 minutes for the cooking of the potatoes and then the prep/mixing of the dill salad.
- Refrigerate potato salad overnight for best flavor. That being said, if need to cook day of, it will still taste fine as long as it gets a few hours to refrigerate and get cold.
- Delicious addition: This isn’t a dill pickle potato salad, but feel free to cut up some dill pickles or baby gherkins to add to the potato salad. Other great ways to spruce up the ingredients include adding cheese or crumbled bacon.
- Depending on dietary restrictions, try Vegan Sour Cream – this recipe is a great option, or replace the mayo with unflavored Greek Yogurt.
- Can Fresh Dill Be Used? Yes, absolutely! I love fresh dill but like most fresh herbs, do not always have it around which is why I suggested dry (it softens in the dressing as it stays in fridge). If you would prefer fresh dill, add up to two tablespoons fresh dill.
- Change out the apple cider vinegar for a bit of lemon juice or pickle juice instead!
How to make Dill Potato Salad {recipe}
- Place cut up potatoes in a large saucepan and cover with water, making sure the water falls 1″ above the potatoes.
- Heat on medium high until rapidly boiling.
- Reduce heat to medium and continue to boil until potatoes are tender, about 15 minutes.
- You should be able to stick a fork in them easily.
- Drain potatoes and rinse with cold water.
- In a mixing bowl, add sour cream, mayonnaise, onion, celery, salt, pepper, mustard and apple cider vinegar. Mix well.
- Add potatoes to a separate mixing bowl and dice hard boiled eggs and add to potatoes.
- Sprinkle with dill and mix well to evenly coat.
- Add dressing to potatoes and eggs and mix well.
- Cover and refrigerate overnight potato salad or at least an hour until cold.
- Serve Dill potato salad cold.
Is Dill Potato Salad Healthy?
Since someone always, always messages me and asks, the truth is only you can decide what is right for your diet. If you are on a carb free, low carb or Keto diet, potatoes are probably not on your diet.
Other Amazing Potato Salad Recipes
As mentioned above, there are so many ways and flavors to make the perfect potato salad and no way is the wrong way. Here are a few different side salad options that are easy to make and taste awesome!
- Love red skinned potatoes? Try this creamy red skin potato salad variation with bacon and homemade dressing.
- If looking for a seriously classic potato salad with gold potatoes, this Southern Potato Salad with mayo is the traditional kind you find at most BBQs.
- Original country potato salad made with Hellmann’s dressing and boiled eggs seems to be a crowd favorite.
- Not all potato salads have to be cold – try this warm red potato and herb salad, which makes a great side dish for chicken and hamburgers both.
- Last but not least in the potluck and party foods is old fashioned macaroni salad – a perfect duo to most potato salad sides.
It makes me happy when you come back and let me know what you love and what you altered. You can find me here, on my Pinterest, Facebook, or TikTok (@TrishaAndCharlotte) or tag me by using #SaltySideDish to show me your bowl.
Dill Potato Salad {Red Skinned}
Ingredients
- 6 cups red potatoes - washed and cut into 1/2″ pieces (about 8-10 potatoes yields 6 cups)
- 1/2 cup sour cream
- 1/2 cup real mayonnaise
- 1/2 cup white onion - diced
- 1/2 cup celery - diced
- 1/4 teaspoon salt
- dash pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon dry dill weed
- 4 hard boiled eggs - peeled
Instructions
- Place cut red skinned potatoes in a large saucepan and cover with water, making sure the water falls 1" above the potatoes.
- Heat pot on medium high until rapidly boiling.
- Reduce heat to medium and continue to boil until red potatoes are tender, which takes about 15 minutes. You should be able to stick a fork in them easily.
- Drain potatoes and rinse with cold water to cool them.
- In a large mixing bowl, add sour cream, mayonnaise, diced onion, diced celery, salt, pepper, mustard and apple cider vinegar. Mix well to form a dressing.
- Add cooled potatoes to a separate mixing bowl and dice eggs and add to potatoes.
- Sprinkle red potatoes and eggs with dill and mix well to evenly coat.
- Add dressing to potatoes and eggs and mix well (spatula works well).
- Cover and refrigerate overnight or at least a minimum of one hour until cold and flavors are melted together.
- Serve red potato salad as a side dish cold.
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