This creamy dill potato salad is a fresh and flavorful twist on the classic picnic side dish.
Tender red potatoes are tossed in a rich, tangy dressing made with mayonnaise, sour cream, green onions, and plenty of savory dill for a cool and refreshing salad that pairs perfectly with grilled meats, burgers, sandwiches, and summer cookouts.
Leaving the skins on the red potatoes adds extra texture, color, and hearty flavor while keeping prep simple and easy.
The dried dill weed gives this salad its signature taste and blends beautifully into the creamy dressing after chilling.
Make it ahead of time for the best flavor, because this potato salad gets even better after a few hours in the refrigerator.
Prep Time: 15 mins
Cook Time: 15 mins
Additional Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 12
Ingredients
- 3 pounds new red potatoes
- 1 cup mayonnaise
- 3/4 cup sour cream
- 4 green onions, chopped
- 2 tablespoons dried dill weed
- Salt and ground black pepper, to taste
Directions
- Fill a large mixing bowl with ice and cold water and set aside.
- Place the red potatoes into a large pot and cover completely with water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer for about 15 minutes, or until the potatoes are fork-tender but still firm enough to hold their shape.
- Drain the potatoes and immediately transfer them into the prepared ice water bath. Let them cool for about 5 minutes to stop the cooking process.
- Cut the cooled potatoes into bite-sized pieces, leaving the skins on for added texture and flavor. Transfer the potatoes to a large serving bowl.
- In a separate bowl, whisk together the mayonnaise, sour cream, chopped green onions, and dried dill weed until smooth and fully combined. Season with salt and black pepper to taste.
- Pour the dressing over the potatoes and gently toss until all the potatoes are evenly coated.
- Taste and adjust seasoning if needed. Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to fully develop.
- Serve chilled and garnish with extra dill or sliced green onions if desired.
Chefs Notes
- Dried dill provides a stronger and more concentrated flavor than fresh dill in this recipe.
- For extra crunch, add finely diced celery or chopped pickles.
- This potato salad tastes even better when made the night before serving.
- Be careful not to overcook the potatoes so they keep their shape when mixed with the dressing.
- Store leftovers covered in the refrigerator for up to 4 days.