Creamy and crunchy with a bright, tangy sauce infused with dill, this potato salad is a winner.
There are lots of different kinds of potato salads, and most people have a favorite. There’s the traditional one with mayo, hard-boiled eggs, celery, and onion (topped with paprika, if you’re old-school, like my grandmother). There’s the warm German variety with bacon, lemon, and green onions, and the French one tossed in a vinaigrette. And then there’s this aromatic dill potato salad, which happens to be my favorite.
Why? It’s all about the dill… and the dressing, which is mayo-based but then made richer and tangier with the addition of sour cream and Dijon mustard. To create the perfect balance of flavors, you’ll add not one but two kinds of acid: apple cider vinegar and lemon juice. This makes the dressing a creamy, dreamy coating for your potatoes, but when you add that bright, fresh, herbaceous dill, suddenly you have a potato salad that distinguishes itself from all others.
You can whip up that dressing and chop your celery, onion, and dill while the potatoes are cooking. Once they’re drained, cooled, and chopped, mix everything together, and you’re ready to go. It will be tempting to eat it right away, but half an hour or so in the fridge first will give all those great flavors a chance to marry and meld. That doesn’t mean you can’t have a spoonful once you’re done stirring! How can you possibly resist?
How To Perfectly Prepare Potatoes For A Salad
While you can cube your potatoes before cooking them, lots of people claim that they taste better if you cook them whole, and we agree. We recommend using whole red potatoes that are all the same size to ensure they all cook at the same time. After scrubbing the potatoes under running water, fill the pot with cold water and season it generously with salt. Don’t start off with hot water. Putting potatoes in hot, boiling water can cause the starch to produce a mealy texture. When the potatoes are fork-tender, they are done. Drain them well and let them cool before cutting them into bite-sized pieces.
FAQs & Tips
How Do I Store Leftovers?
Dill potato salad can be stored in an airtight container in the refrigerator for 2-3 days. While, technically, you can freeze potato salad, we don’t recommend it, as the tastes and textures of the ingredients can deteriorate during the thawing process.
What Other Kinds Of Potatoes Can I Use?
An all-purpose potato, such as the Yukon Gold, will also work well in this recipe.
Should I Peel The Potatoes Once They’re Cooled?
You can, but we don’t! There is a lot of nutrition in the skin of potatoes. Plus, that skin adds a lovely color to this salad! Just make sure you give your spuds a good scrub, and you’re good to go.
Serving Suggestions
Other favorite summer meals that are perfect with dill potato salad include Texas Tommy Dogs And Cheeseburger Sliders, Grilled Chicken Drumsticks, or this Easy Grilled Pork Loin.
When it starts to get cold, there’s no need to give up your favorite summer foods. Why not have an indoor picnic with some Air-Fryer Brats, dill potato salad, and Corn On The Cob In The Oven? Another wonderful dish to serve with this salad is this Lemon-Dill Salmon (you can never have too much dill!). I like to add Savory Vegetable Crisp to bring some crunch to this delicious meal.
Dill Potato Salad
Ingredients
- 3 pounds red potatoes
- 1 cup mayonnaise
- 1/3 cup sour cream
- 2 teaspoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1 1/4 cups celery diced
- 1/2 cup red onion diced
- 1/3 cup chopped fresh dill
- Green onions thinly sliced, for garnish
Instructions
- Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool, then chop into bite-sized pieces.
- In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, lemon juice, Dijon mustard, salt, and black pepper.
- Add the chopped potatoes, celery, red onion, and fresh dill to the dressing.
- Mix gently until the potatoes are well coated, and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving.
- Serve with green onions sprinkled on top for garnish.
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