This dill potato salad recipe is super creamy, made with red potatoes, and it's insanely simple. With only 5 ingredients, it's perfect for potlucks, barbecues, and any time you're craving an easy cold side dish.
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It doesn't get much more classic than a creamy dill potato salad made with red potatoes with a base of sour cream and mayo.
As you would expect from me, I'm very heavy handed with the dill, you know I love to put it in/on everything from my dill pickle dip to salmon to sheet pan chicken.
I've made you an ultra-creamy salad dressing and we are not skimping. Every single bit of red potato will be coated, without being heavy or gloppy.
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Best potatoes for dill potato salad
For this dill potato salad recipe the best potatoes to use are red new potatoes. Their skins are thin, so they add texture without being obtrusive. Their waxy texture is a perfect pairing with the creamy mayo and sour cream sauce.
Red potatoes are the perfect size too, you can cook them whole and they cool quickly so the recipe comes together in a short amount of time.
Ingredients you'll need
- Red potatoes: Small red new potatoes have the perfect texture and offer a bit of color contrast with the dill. If you can't find them, try small Yukon Gold potatoes.
- Fresh dill: I can never get enough! One of my all-time favorite herbs!
- Sour cream: Full fat sour cream is preferred, but light sour cream will also work just fine.
- Mayonnaise: Use Duke's mayonnaise if you can find it. It's got more egg yolks and a creamier texture than other brands.
- Cider vinegar: This is going to add the perfect amount of tang and acid to the recipe.
- Kosher salt: You'll need some for the water you cook the potatoes in and some for the salad dressing.
How to make dill potato salad
Step 1: Boil the potatoes
Scrub the potatoes clean and place them in a pot of heavily salted cold water covered by 1 inch. Bring to a boil over medium-high heat and cook until they are just barely fork tender. See tips below.
Step 2: Chop the dill and make the salad dressing
While the potatoes boil, chop the dill finely with a good chef's knife.
In a large mixing bowl, combine the mayonnaise, sour cream, kosher salt and chopped dill and stir to combine. Place in the refrigerator to chill while you wait for the potatoes to cook.
Step 3: Cut the potatoes
Once the potatoes are cool enough to handle, cut them into quarters. (I find this offers the best texture when eating the salad.)
If you have some that are on the larger side, you may have to cut them into a few more pieces than that.
Step 4: Add the potatoes to the dill salad dressing
Gently stir the cut potatoes into the creamy dill salad dressing until they are all coated. Chill for at least one hour. Top with more fresh dill when serving.
Recipe tips
- Boil the potatoes in heavily salted water. I'm talkin' salty! Saltier than pasta water. There's got to be enough in there to really soak into the potatoes to season them.
- Try to find potatoes that are about the same size so they all cook in the same amount of time.
- Don't overcook the potatoes! We want the potatoes to hold their shape and have some texture to them. If you overcook them, they'll get mushy and you'll have mashed potatoes. NOT what we are looking for!
- Wanna add some more stuff to your dill potato salad? Go ahead! Try bacon, scallions, hard-boiled eggs, red onion or my favorite—peas!
Make ahead and storage
You can make this red dill potato salad recipe one day ahead, and it keeps well in the refrigerator. Because it is mayonnaise and dairy-based, you should not leave it out longer than two hours. Store leftovers in the refrigerator in an airtight container for up to 5 days.
Serving suggestions
Serve dill potato salad at barbecues alongside summer grilling favorites like Grilled Turkey Burgers, or Grilled Pork Tenderloin. It's also great year round with Sheet Pan Chicken and Cabbage or part of an Easter or game-day buffet.
More summer salad recipes
It wouldn't be summer without a full slate of easy salad recipes that can be thrown together in minutes.
- Peach Salad with Prosciutto and Basil Vinaigrette will transport you to a picnic in Tuscany.
- This Garbanzo Bean Salad has a light and fresh lemon dressing and can be endlessly customized to the ingredients you have on hand.
- Creamy Cucumber Salad is here for your "MORE DILL, PLEASE!" feelings, and it's super quick!
- Green Bean Salad with Tomatoes and Feta doesn't even ask you to cook the green beans, so it's ready in 10 minutes.
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Recipe
Dill Potato Salad Recipe
Ingredients
- 2 pounds red potatoes
- 1 cup mayonnaise
- 1 cup sour cream
- 4 teaspoon apple cider vinegar
- ½ teaspoon kosher salt plus more for boiling the potatoes
- ½ cup finely chopped fresh dill
Instructions
- Scrub the potatoes clean and place them in a pot of heavily salted cold water covered by 1 inch. Bring to a boil over medium-high heat and cook until they are just barely fork tender about 15-20 minutes. See tips below.
- Once the potatoes are cool enough to handle, cut them into quarters. (I find this offers the best texture when eating the salad.) If you have some that are on the larger side, you may have to cut them into a few more pieces than that.
- Gently stir the cut potatoes into the creamy salad dressing until they are all coated. Chill for at least one hour. Top with more fresh dill when serving.
Notes
- Boil the potatoes in heavily salted water. I'm talkin' salty! Saltier than pasta water. There's got to be enough in there to really soak into the potatoes to season them.
- Try to find potatoes that are about the same size so they all cook in the same amount of time.
- Don't overcook the potatoes! We want the potatoes to hold their shape and have some texture to them. If you overcook them, they'll get mushy and you'll have mashed potatoes. NOT what we are looking for!
- Wanna add some more stuff to your dill potato salad? Go ahead! Try bacon, scallions, hard-boiled eggs, red onion or my favorite—peas!
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