Made with cool sour cream, tart lemon juice, a little mayo, tender red potatoes and tangy dried dill, this quick & easy recipe makes the most delicious Creamy Dill Potato Salad! A scrumptious alternative to traditional potato salad, these fresh & herby potatoes are the perfect side dish for burgers, fish frys, BBQ chicken and virtually anything from the grill!
This easy potato salad recipe features the crunch of just a few green onions, some finely diced celery and a creamy, tangy dill dressing that’s equal parts mayo and sour cream, but not too heavy! It’s a fresh, summery combination that’s absolutely hard to resist!
RELATED RECIPE: Southern Deviled Egg Potato Salad
It’s so good, it’s guaranteed to be the star of your next potluck or cookout! Not to mention, its creamy, fresh taste is spot on for rounding out almost any meal from Memorial Day to Labor Day and on into tailgating season.
It’s the perfect partner for sandwiches and even has what it takes to claim a spot on most holiday tables. It never disappoints!
Creamy Dill Potato Salad Ingredients
- baby red potatoes– the best potatoes for this salad because they retain their shape well after boiling and have thin skin which makes peeling optional
- butter
- sour cream
- real mayonnaise
- dijon mustard– Instead of vinegar, this recipe uses mustard and lemon juice for a little acidic bite in the dressing.
- lemon juice
- green onions
- celery
- dry dill weed
- salt & pepper
How to Make The Best Dill Potato Salad
Boil the Potatoes. Bring a large pot of generously salted water to boil. While water is heating up, wash and quarter baby red potatoes. Add them to the boiling water. Cook for 15-20 minutes or until fork tender. Remove from heat and drain potatoes in a colander.
Combine Potatoes, Onions & Celery. While potatoes are draining, add butter to warm pot. When potatoes are drained, add back to warm pot on top of melting butter. Gently toss to completely melt butter and partly break the potatoes down to create a creamy texture. Add celery and green onion. Toss again.
Whisk together the Dressing. In a large measuring cup make the tangy dressing by whisking together sour cream, mayonnaise, lemon juice and mustard until smooth. Add dill weed, pepper and salt and whisk again!
Serve. Pour dressing over potatoes, onions and celery. Toss gently until well coated. Spoon into a large bowl to serve immediately or cover and chill before serving.
Recipe Tips and Add Ins
Want to lighten up your dill potato salad a bit? Half the mayo in the dressing with Greek yogurt! Still deliciously rich and creamy for the best potato salad.
For even more flavor, add chopped bacon or cheddar cheese cubes. Garnish your salad with a spring of fresh dill or clipped chives.
Making This Potato Salad Ahead of Time
Making this potato salad the day before you plan to serve it actually makes it taste even better! The dill becomes more vibrant and all the flavors have time to come together and heighten.
This also makes leftovers tasty! When covered tightly, Creamy Dill Potato Salad has a fridge life of 3-4 days. This recipe is also easily doubled when you need to feed a crowd.
What To Serve with Creamy Dill Potato Salad
There are so many things that pair well with this classic potato side dish, but here are a few of my family’s favorites!
- Crock Pot BBQ Chicken Thighs
- Juicy Lucy Broiler Burgers
- Hawaiian Baked Beans
- Crispy Southern Fried Chicken
- Cherry Cola BBQ Pulled Pork (crock pot)
- Pineapple Mustard Glazed Ham
Other Cook Out Salad Recipes You’ll Love
- Southern Deviled Egg Potato Salad
- Tuscan Tortellini Salad
- Southern Macaroni Salad
- Apple Cheese Celery Salad
- Confetti Frito Corn Salad
- Bacon Tomato Pasta Salad
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Creamy Dill Potato Salad
Ingredients
- 1.5 lbs red potatoes, about 4 1/2 C washed & quartered
- 3 Tbsp butter
- 1/2 C sour cream
- 1/2 C real mayonnaise
- 1-2 Tbsp lemon juice
- 1 Tbsp dijon mustard
- 1 Tbsp dry dill weed
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/2 C diced celery (about 1 stalk celery)
- 1/2 C finely sliced green onion
Instructions
- Bring large pot of generously salted water to boil. While water is heating up, wash and quarter baby red potatoes. Add them to boiling water. Cook for 15-20 minutes or until fork tender. Remove from heat and drain potatoes in a colander.
- While potatoes are draining, add butter to warm pot. When potatoes are fully drained, place potatoes back in pot on top of butter. Gently toss to melt butter and coat potatoes. Potatoes will break down a little to create a creamy texture. Add celery and green onion. Toss again.
- In a large measuring cup make dressing by whisking sour cream, mayonnaise, lemon juice and mustard until smooth. Whisk in dill weed, pepper and salt.
- Pour dressing over potatoes, onions and celery. Toss gently until well coated. Serve immediately or chill before serving.
Notes
I skipped the butter part because I had already cooked the taters. Excellent dressing recipe! I will be filing this away in my recipe box! Winner!
Thanks, Paula! That’s awesome!! You’ve made my whole week! I am so glad you enjoyed it.
My husband wanted red potato salad (his favorite), I found this recipe and made it real quick, easy and he loves it-we both love it! Thank you!! I will definitely be making this again and again:)
I’ve been looking for a recipe like this…perfect timing…I’m sure it will be delicious!
Thank you and I hope all is well.
Hi, Carmel! I am so glad to hear that! I hope this potato salad hits the spot. We love its simple ingredients and loads of creamy dill flavor! And there’s just something about red potatoes! Thank you so much for your message.
Winner winner! I love my family recipe above all others. But this isn’t bad. Not bad at all 😉. I only used half the dressing, but am sure I’ll find something to slather it on!