Perfect for picnics, cookouts and everyday meals, this creamy dill potato salad is a must have side dish this summer! Made with red skinned potatoes, sour cream and mayonnaise, this potato salad is full of herby goodness thanks to the fresh dill.

Overhead shot of creamy dill potato salad in a white serving bowl.

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I can never resist serving up a deliciously creamy potato salad when we are doing some grilling. Super easy to make, it’s always the first side to disappear from the table!

This potato salad is seasoned with dill for a deliciously herby and fresh flavor, and it works so well with the creamy and tangy dressing. Celery and red onion add a great crunchy texture and the red skinned potatoes give it a fantastic color to serve.

Simple and quick to make with just a handful of ingredients, this recipe is a sure fire hit for those summer cookouts!

Be sure to try my Southern Potato Salad and Creamy Broccoli Cauliflower Salad too!

A bowl of potato salad next to a piece of fresh dill.

How to make creamy dill potato salad

Gather your ingredients.

ingredients for dill potato salad laid on table with text naming each ingredient

Place potatoes in a large pot and cover potatoes with cold water by about 2 inches. Bring to boil and boil until tender, about 10 minutes. Strain the potatoes and set them aside to cool.

Mix the mayonnaise, sour cream, apple cider vinegar, dill in a large bowl until combined.

The potato salad dressing mixed together.

Add cooled potatoes, red onion, celery and stir until combined.

Cover and refrigerate for at least 1 hour or overnight.
Add salt and pepper to taste. Serve and enjoy

How long does it keep?

Once made, it’s best to allow this dill potato salad to sit in the fridge for at least an hour before serving. This will allow the flavors to develop so that it’s extra tasty. It can easily be made a day or two ahead of time and be kept covered in the fridge.

Because this recipe contains mayo and sour cream, it’s best not to leave it out at room temperature for more than a couple of hours.

Can you make this with other potatoes?

I love using red skinned potatoes for this creamy salad. They are a waxy variety so they are really nice and buttery and hold their shape well. I also love the pop of color the skins add, and you don’t have to peel them!

You can make this with other waxy varieties like baby or fingerlings, or, if you prefer a softer and fluffier potato salad, feel free to use starchy potatoes like Russets or Yukon Golds.

Can you make it healthier?

This potato salad dressing is made with sour cream and mayonnaise to give it a super creamy and rich texture. If you want to cut down on fats and calories, you could use low fat mayo and sour cream, or try swapping the sour cream for healthier Greek yogurt which will still give you that tasty tangy flavor.

What do you serve it with?

This creamy dill potato salad can easily be served up as a side with your favorite weeknight meals, and it’s a must for your grilling and cookouts this summer. Try it with these favorite recipes:

Dill potato salad in a white serving bowl.

Recipe Notes and Tips

Boil the potatoes til fork tender, but take care not to overcook them.
Let the potatoes cool fully before adding to the dressing. If they are hot, it can cause the mayonnaise to split and the potato salad will be oily.
I prefer to keep the skins on the potatoes for color and texture, but you can peel them if you prefer.
Because it contains dairy, this recipe is not suitable for freezing.

More Potato Side Dishes

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5 from 2 votes

Creamy Dill Potato Salad

Course Side Dish

Cuisine American

Keyword herby potato salad, potato salad with dill, potato salad with mayonnaise

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 267kcal

Author Tanya

Ingredients

3 lbs red potatoes chopped into 1-inch chunks
3/4 cup of mayonnaise
¼ cup sour cream
2 Tablespoons of apple cider vinegar
⅓ cup fresh chopped dill
½ a red onion diced about ½ cup
1 celery stalk diced about ½ cup
Salt and pepper to taste

Instructions

Place potatoes in a large pot and cover potatoes with cold water by about 2 inches. Bring to boil and boil until tender, about 10 minutes. Strain the potatoes and set them aside to cool.
Mix the mayonnaise, sour cream, apple cider vinegar, dill in a large bowl until combined. Add cooled potatoes, red onion, celery and stir until combined. Cover and refrigerate for at least 1 hour or overnight.
Add salt and pepper to taste. Serve and enjoy.

Notes

Boil the potatoes til fork tender, but take care not to overcook them.
Let the potatoes cool fully before adding to the dressing. If they are hot, it can cause the mayonnaise to split and the potato salad will be oily.
I prefer to keep the skins on the potatoes for color and texture, but you can peel them if you prefer.
Because it contains dairy, this recipe is not suitable for freezing.

Nutrition

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.