Description

Fresh, herbaceous, and creamy — this dill potato salad is the ideal side for spring and summer gatherings. With tender Yukon Gold potatoes, a light mayo-sour cream dressing, and a punch of fresh dill, it’s both refreshing and satisfying. The salad is best served chilled, making it a perfect make-ahead dish. Whether you’re hosting a backyard BBQ, packing for a picnic, or serving alongside grilled meats, this potato salad is guaranteed to be a hit. It’s quick to prepare, and the fresh dill really sets it apart from the usual creamy potato salads. Balanced, bright, and easy to customize, this recipe is one you’ll turn to all season long.

Ingredients

Scale

2 lbs Yukon Gold or red potatoes
2–3 tablespoons fresh dill, chopped
½ cup mayonnaise
¼ cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 celery stalks, finely chopped
¼ cup red onion or shallot, finely chopped
Salt and black pepper, to taste
2 hard-boiled eggs, chopped (optional)
Chives or green onions, for garnish (optional)

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Instructions

Wash and cut potatoes into uniform chunks.
Boil in salted water until tender, about 15–20 minutes. Drain and cool slightly.
In a mixing bowl, combine mayo, sour cream, mustard, vinegar, salt, and pepper. Stir until smooth.
Fold in the warm potatoes, celery, onion, dill, and eggs (if using). Stir gently to combine.
Taste and adjust seasoning.
Chill for at least 1 hour before serving.
Garnish with fresh dill or chives.

Notes

For best texture, don’t overcook the potatoes.

The salad improves if made a day ahead.

Add a touch of lemon juice for extra brightness.

If using dried dill, reduce to 1 teaspoon.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220