Excite your taste buds with this incredibly fresh potato salad recipe with dill. This is the perfect side dish for any picnic, potluck, or large gathering.
Potato salad with dill is packed with tender potatoes, chopped celery and onion, and lots of fresh dill in a tangy dressing. The fresh flavors in this easy potato salad jump out in every bite.
Ingredients & Substitutions
- Yukon gold potatoes - You can substitute russet potatoes for a more traditional potato salad, but you can also make potato salad with red potatoes instead.
- Mayonnaise - Miracle Whip is a good substitute.
- Sour cream
- White vinegar - Apple cider vinegar can be substituted, but the cleaner flavor of white vinegar pairs much better with fresh dill.
- Dijon mustard - Yellow mustard can be substituted.
- White sugar - This can be omitted, but sugar does take the edge off the sharpness of the vinegar.
- Lemon juice - One juiced lemon is perfect. Otherwise, bottled lemon juice is great too.
- Sweet onion - You can substitute a red onion for a stronger flavor, or add green onions for additional freshness.
- Celery
- Fresh dill - Avoid using dried dill, it will have a big impact on the flavor.
- Kosher salt
- Fresh ground black pepper
Optional additions can include dill pickles, feta cheese, garlic powder, and celery seed.
How to make it
To make this creamy dill potato salad recipe, start by boiling your cubed potatoes in a large pot of salted water until fork tender. This will take approximately ten minutes, depending on the size of your potatoes.
While the potatoes boil, prepare the dressing mixture by combining all the remaining ingredients in a large mixing bowl.
Once the potatoes are tender, drain them from the water in a large colander and rinse the hot potatoes under cold water to cool them completely. Once cooled, fold them into the potato salad dressing with a rubber spatula.
Storing Leftovers
Leftover potato salad with dill should be stored in the refrigerator for up to five days in an airtight container, or covered in plastic wrap. For the best flavor, it is recommended to make potato salad at least two hours in advance so the flavors in the creamy dressing have time to meld together.
Potato Salad with Dill
Equipment
- Large Bowl
Ingredients
- 3 pounds Yukon gold potatoes
- 1 ¼ cup mayo
- ½ cup sour cream
- 2 tablespoons white vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- ½ sweet onion chopped
- 1 celery rib diced
- ¼ cup chopped fresh dill
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Instructions
- Chop potatoes into ½" cubes and place them in a large pot of salted boiling water. Boil potatoes for ten minutes, or until tender and easily pierced with a fork.
- Once tender, drain potatoes from the water, place them in a strainer, and rinse under cold water to cool.
- In a large bowl combine the mayo, sour cream, vinegar, Dijon mustard, lemon juice, chopped onion, diced celery, fresh dill, sugar, salt, and black pepper. Mix well to combine.
- Add the cooled potatoes to the dressing and fold to combine. Then lightly mash some of the potatoes until the potato salad thickens to your liking. The potato salad can be served immediately, but the flavors will be best if it is refrigerated for at least two hours.
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