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.
How to Make Dill Potato Salad
Personally I love potato salad recipes with small red potatoes. If they are not your favorite, you really could substitute potatoes for small yellow ones or even russets as long as you cut and prep then to be boiled correctly.
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
- sour cream
- real mayonnaise
- white onion
- Dijon mustard
- Apple cider vinegar
- dry dill weed
- hard boiled eggs
Potato Salad Tips:
- You have about 20 minutes for the cooking of the potatoes and then the prep/mixing of the dill salad.
- Refrigerate overnight for best flavor, but it will still taste good if refrigerated for a few hours to get cold.
- 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
- If you prefer, try Vegan Sour Cream – this recipe is a great option
Dill Red Potato Salad Recipe
Before we get into making this dill potato salad, I wanted to say that I know that potato salad is one thing (kinda 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.
Place potatoes in a large saucepan and cover with water, making sure it’s 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 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 or at least an hour until 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 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 salad options for you!
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.
Make sure you pin me for later!
- 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
- Place potatoes in a large saucepan and cover with water, making sure it's 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 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 or at least an hour until cold. Serve cold.
Serving Size:1 Servings
Amount Per Serving: Calories: 322Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 108mgSodium: 269mgCarbohydrates: 36gFiber: 3gSugar: 4gProtein: 8g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.