Creamy Potato Salad Dill (Printable)

Tender potatoes and fresh vegetables combined with a smooth dill dressing for a vibrant side.

# What You’ll Need:

→ Vegetables

01 - 1.5 lbs waxy potatoes (Yukon Gold or red), peeled and cut into 1-inch cubes
02 - 2 celery stalks, finely diced
03 - 1/2 small red onion, finely diced
04 - 3 scallions, thinly sliced

→ Dressing

05 - 2/3 cup mayonnaise
06 - 1/4 cup sour cream
07 - 2 tbsp Dijon mustard
08 - 2 tbsp apple cider vinegar
09 - 3 tbsp fresh dill, finely chopped
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper

→ Optional Add-ins

12 - 2 hard-boiled eggs, chopped
13 - 1/2 cup diced pickles or cornichons

# How-To Steps:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 10 to 12 minutes until just fork-tender. Drain and allow to cool slightly.
02 - In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, dill, salt, and pepper until smooth.
03 - Add the cooked potatoes, celery, red onion, and scallions to the dressing. Gently toss until evenly coated.
04 - If desired, fold in chopped hard-boiled eggs and diced pickles.
05 - Cover and refrigerate for at least 1 hour to allow flavors to develop.
06 - Taste the salad and adjust seasoning if needed. Garnish with additional fresh dill before serving.

# Expert Advice:

01 -
  • The dill keeps everything bright and summery without feeling heavy or stodgy.
  • It comes together in less than an hour total, which means you can make it the morning of a gathering and let it chill.
  • Waxy potatoes hold their shape beautifully, so you never end up with mushy chunks or a broken mess.
02 -
  • Warm potatoes absorb dressing much more readily than cold ones, so add them to the dressing while they're still steaming—this is the difference between a salad that tastes seasoned and one that tastes flat.
  • Don't use floury potatoes like russets; they'll dissolve into the dressing and you'll end up with gluey mush instead of a salad with texture and bite.
  • Fresh dill is non-negotiable—dried dill tastes like nothing and will make you wonder why you bothered making the salad at all.
03 -
  • The warm potato trick is the single most important thing you can do—it changes everything about how the salad tastes and feels in your mouth.
  • Don't be timid with the dill or the salt; this is where flavor lives, and a generous hand is always rewarded.

Go Back