Creamy Potato Salad Dill (Print)
Tender potatoes tossed with crisp vegetables and a creamy dill dressing for a refreshing side.
# What You Need:
→ Vegetables
01 - 1.5 lbs waxy potatoes (Yukon Gold or red), peeled and cut into 1-inch cubes
02 - 2 celery stalks, finely diced
03 - 1/2 small red onion, finely diced
04 - 3 scallions, thinly sliced
→ Dressing
05 - 2/3 cup mayonnaise
06 - 1/4 cup sour cream
07 - 2 tbsp Dijon mustard
08 - 2 tbsp apple cider vinegar
09 - 3 tbsp fresh dill, finely chopped
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
→ Optional Add-ins
12 - 2 hard-boiled eggs, chopped
13 - 1/2 cup diced pickles or cornichons
# How To Make It:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 10 to 12 minutes until just fork-tender. Drain and let cool slightly.
02 - In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, dill, salt, and black pepper until smooth.
03 - Add the cooked potatoes, celery, red onion, and scallions to the dressing. Gently toss until evenly coated.
04 - If using, fold in chopped hard-boiled eggs and diced pickles.
05 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
06 - Taste and adjust seasoning before serving. Garnish with extra dill if desired.
# Expert Advice:
01 -
- The dill hits you first—bright and herbaceous—while the mayo and sour cream create this velvety coat that makes every bite feel indulgent without being heavy.
- It gets better as it sits, so you can actually make it ahead and stress less when guests arrive.
- One bite and people ask for the recipe, which never gets old.
02 -
- Never dress hot potatoes with cold dressing or cold potatoes with warm—temperature matters for how the flavors actually bind and develop.
- If you make this more than 4 hours ahead, the potatoes will absorb more dressing and it'll taste creamier but less bright; add fresh dill and a squeeze of vinegar right before serving to revive it.
- Waxy potatoes are non-negotiable if you want texture; floury potatoes like russets will fall apart and give you a mashed-potato situation.
03 -
- Always use good mayonnaise—the one you actually like eating straight from the jar—because it's the base of everything and you'll taste the difference.
- If your salad seems too thick the next day, thin it with a splash of sour cream or a squeeze of lemon juice rather than more mayo; you'll brighten it instead of making it heavier.