4.75 from 32 votes

Dill Potato Salad

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Dill Potato Salad, a creamy red-skinned potato salad with flavorful dill spice, is a perfect crowd-pleasing recipe. With its creamy homemade dressing and simple preperation, this old fashioned recipe is a favorite with readers!

best red potato salad with dill.

Creamy Red Skin Dill Potato Salad Recipe

The Creamy Dill Potato Salad Recipe with Red Potatoes is such a delicious salad—perfect for summer, picnics, and gatherings—it’s just plain tasty! Putting this recipe on your summer menu will guarantee bite-after-bite happiness.

Main Ingredients:

  • Red potatoes, washed and cut into 1/2″ pieces
  • Hard-boiled eggs, peeled

Dressing and seasoning:

  • Sour cream + Real mayonnaise
  • Dijon mustard + Apple cider vinegar
  • White onion, diced + Celery, diced
  • Kosher salt, pepper
  • Dry dill weed (or fresh dill, finely chopped as an alternative)

Making Potato Salad with Dill and Red Potatoes

Cook the Potatoes:

  1. Place the cut red potatoes in a large saucepan. Add enough water to cover the potatoes by 1 inch.
  2. Bring the water to a boil over medium-high heat, then lower to a medium boil. Cook until the potatoes are tender (about 15 minutes). Check by poking a piece with a fork—it should go in easily.
  3. Drain and rinse the potatoes under cold water to cool them.

Prepare the Dressing:

In a large bowl, mix together the sour cream, mayonnaise, diced onion, diced celery, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.

combining dill salad ingredients in a mixing bowl.

Assemble the Salad:

In another large bowl, combine the cooled potatoes and diced hard-boiled eggs.

Sprinkle with dill and gently toss to distribute the dill evenly. Pour the dressing over the potatoes and eggs. Stir gently until everything is coated in dressing.

combining ingredients for red dill potato salad.
red potatoes and dill mixed with homemade dressing in a bowl.

Chill and Serve:

Cover the bowl and refrigerate. For the best flavor, let it chill overnight. If pressed for time, chilling for at least one hour works too.

Serve cold as a delicious side dish for any meal or gathering.

red potato salad with dill.

Best Tips for Making Dill Potato Salad

  • Consider substituting a portion of the mayo with Greek yogurt for a healthier version. This reduces the calories and adds a tangy flavor that complements the dill beautifully.
  • If using fresh dill, remember that its flavor is more potent than dried, so adjust according to taste.
red skinned potato salad with dill.
  • I love potato salad recipes with small red potatoes. If they are not your favorite, you could substitute potatoes for small yellow or russet potatoes.
  • Feel free to personalize your potato salad by adding crispy bacon bits, shredded cheese, or chopped pickles for added texture and flavor.

Other Amazing Potato Salad Recipes

As mentioned above, there are many ways and flavors to make the perfect potato salad, and no way is wrong.

Here are a few side salad options that are easy to create and taste fantastic!

  • Love red-skinned potatoes? Try this red skin potato salad variation with bacon and homemade dressing.
  •  If you want southern side dishes, this Southern Potato Salad with Mayo is traditional at most BBQs.
4.75 from 32 votes

Dill Potato Salad Recipe (Red Potatoes)

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Dill Potato Salad, a creamy red skinned potato salad loaded with flavorful dill spice and chopped red potatoes, is a perfect potluck dish to pair with burgers! This classic potato salad recipe is a highly related summer side dish for barbecues and is a must have homemade menu item all summer long. 


  • 6 cups red potatoes washed and cut into 1/2″ pieces (about 8-10 potatoes)
  • 1/2 cup sour cream
  • 1/2 cup real mayonnaise
  • 1/2 cup white onion diced
  • 1/2 cup celery diced
  • 1 tablespoon apple cider vinegar
  • 4 hard-boiled eggs peeled

Seasonings and Flavor

  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dry dill weed


  • Place 6 cups of cut red potatoes in a large saucepan and cover with water, ensuring the water is 1″ above the potatoes.
  • Heat the pot on medium-high until the water is rapidly boiling. Then, reduce the heat to medium and continue boiling until the potatoes are tender, about 15 minutes. You should be able to easily pierce them with a fork.
  • Drain the potatoes and rinse with cold water to cool them down. Drain well.
  • In a large mixing bowl, combine 1/2 cup sour cream, 1/2 cup mayonnaise, 1/2 cup diced onion, 1/2 cup diced celery, 1/4 teaspoon salt, a dash of pepper, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar. Mix well to create the dressing.
  • In a separate mixing bowl, add the cooled potatoes. Dice 4 hard-boiled eggs and add them to the potatoes.
  • Sprinkle the potato and egg mixture with 1 tablespoon dry dill weed and mix well to ensure an even coat.
  • Add the dressing to the potato and egg mixture and mix thoroughly (a spatula works well for this).
  • Cover and refrigerate the potato salad overnight or for at least one hour to allow the flavors to meld and the salad to chill.
  • Serve the red potato salad cold. Enjoy this classic and creamy red potato salad at your next gathering or as a comforting side to any meal!


For a healthier twist, swap out some mayo for Greek yogurt, adding a tangy kick while cutting calories. Fresh dill’s robust flavor means you should use it sparingly compared to dried. Red potatoes are ideal, but feel free to use yellow or russet types as substitutes. Customize your salad with additions like bacon, cheese, or pickles for extra crunch and flavor.


Serving: 1.5cups | Calories: 322kcal | Carbohydrates: 36g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 108mg | Sodium: 269mg | Fiber: 3g | Sugar: 4g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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4.75 from 32 votes
4.75 from 32 votes (31 ratings without comment)

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Recipe Rating


  1. Yummy! I added chopped up dill pickles and more salt. Will definitely make again.

  2. Sherry Liz says:

    This is a family favorite and makes it out now it cook out all summer long. I didn’t have celery one day so I swapped cucumber instead and it was a delicious twist. I make it that way all the time now:-)

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