Creamy Potato Salad Dill

My neighbor Sarah brought a bowl of potato salad to a Fourth of July barbecue years ago, and I remember being struck by how the dill seemed to brighten every bite—not heavy or drowsy like some versions, but alive and crisp. I asked her for the recipe that day, and she laughed and said it was nothing fancy, just good potatoes, fresh herbs, and knowing when to stop fussing. That conversation stuck with me, and now whenever I make it, I think about her easy confidence in the kitchen.

I made this for my sister's outdoor birthday one humid August afternoon, and I was nervous because I'd doubled the recipe and wasn't sure the proportions would hold. But the dill dressing somehow managed to coat everything evenly, and people kept coming back for more bites throughout the afternoon. There's something about a potato salad that makes people relax at a gathering—it's unpretentious, satisfying, and it just works.

Ingredients

• Waxy potatoes (Yukon Gold or red): These varieties hold their shape during cooking, unlike starchy russets which can fall apart—this matters more than you'd think.
• Celery and red onion: The crunch balances the creamy dressing, and the red onion adds a subtle sweetness that mellows as it sits.
• Scallions: Fresh and oniony without being sharp, they brighten the whole salad and add a gentle bite.
• Mayonnaise and sour cream: The sour cream keeps the dressing from tasting too rich while the mayo gives it body and smoothness.
• Dijon mustard: A tablespoon or two adds sophistication and keeps the dressing from feeling one-note.
• Apple cider vinegar: This is the secret ingredient that makes the flavors pop—don't skip it or substitute it rashly.
• Fresh dill: The star of the show; dried dill tastes like hay by comparison, so please use fresh.

Instructions

Boil the potatoes until just tender:

Cut your potatoes into even 1-inch cubes so they cook at the same pace. Plunge them into already-salted cold water and bring to a boil, then let them simmer gently for 10 to 12 minutes—you're aiming for fork-tender, not soft enough to break apart with a spoon. Drain them in a colander and let them sit for a few minutes so they cool enough to handle but are still warm enough to absorb the dressing.

Whisk together the dressing:

In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, fresh dill, salt, and pepper. Whisk until the dressing is smooth and the mustard is fully incorporated—no streaks of yellow hiding at the bottom.

Combine potatoes and vegetables:

While the potatoes are still slightly warm, add them to the dressing along with the celery, red onion, and scallions. Gently toss everything together using a rubber spatula or wooden spoon, making sure every piece gets coated. Warm potatoes absorb flavors better than cold ones, which is why this step matters.

Fold in optional ingredients:

If you're using hard-boiled eggs or pickles, add them now and fold gently so they stay intact and don't become tiny fragments throughout the salad. The pickles add a tangy contrast that some people love; the eggs add richness.

Refrigerate and let flavors meld:

Cover the bowl and refrigerate for at least an hour—this isn't just about temperature, it's about letting the dressing seep into every potato and the flavors settle into harmony. You can make this a day ahead if you like; it actually tastes better the next day.

Taste and adjust before serving:

Take a bite and think about what you taste—does it need more salt, more dill, more brightness from the vinegar? Trust your instincts here. Serve it chilled, with an extra scatter of fresh dill if you're feeling generous.

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I once brought this to a potluck where I didn't know many people, and by the end of the evening, someone asked me for the recipe and three other people were standing nearby listening for the answer. That was the moment I realized a good potato salad is a quiet kind of magic—nothing flashy, but people notice when it's done right.

Why Potato Salad Matters at Summer Gatherings

Potato salad is the kind of dish that sits in the background of a picnic or barbecue, steadily nourishing people without demanding attention. It's humble enough to feel welcoming but substantial enough to satisfy hunger. The fact that it tastes better the next day means you can make it ahead and stop worrying about that one dish on your list.

Simple Variations That Work

If you want to make this lighter, you can substitute Greek yogurt for half or all of the mayonnaise—the flavor changes slightly but the salad still works beautifully. Some people add a pinch of smoked paprika for earthiness, or a bit of crumbled bacon if they want richness. The foundation is solid enough that you can adjust without breaking anything.

Storage and Serving

Keep this covered in the refrigerator and it will stay fresh and tasty for up to three days. Serve it straight from the cold, or let it sit at room temperature for 15 minutes if you prefer softer potatoes and a more flowing dressing. It pairs beautifully with grilled chicken, burgers, or anything else from a summer menu—or just eat it on its own with a piece of good bread.

• Leftovers taste even better the next day as the flavors continue to meld and deepen.
• If the salad seems dry when you serve it, a splash of extra sour cream or a squeeze of vinegar brings it back to life.
• Make sure your potatoes are fully cooled and peeled before you start if you want the salad to look neat and appetizing.

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This is the kind of recipe that becomes a part of your cooking life without fanfare—not something you announce, just something you make. People will ask for it, and you'll be glad you have it memorized.

Common Recipe Questions

→ What type of potatoes work best?

Waxy potatoes like Yukon Gold or red varieties hold their shape well after boiling, ensuring a perfect texture.

→ Can the dressing be made lighter?

Substituting some or all mayonnaise with Greek yogurt creates a lighter, tangier dressing.

→ How long should the salad chill before serving?

Refrigerating for at least one hour allows flavors to meld and enhances the overall taste.

→ Are hard-boiled eggs necessary?

They’re optional but add richness and texture when folded into the salad.

→ What flavors pair well with this dish?

Fresh dill’s brightness pairs nicely with grilled meats or as part of a picnic spread.

→ Can any spices be added for extra depth?

A pinch of smoked paprika adds a subtle smoky flavor without overpowering the salad.