Dill Potato Salad Recipe
Our creamy dill potato salad combines tender red potatoes, hard-boiled eggs, and a tangy dill dressing for the ultimate picnic or barbecue side dish!
Servings: 12
Ingredients
- 10 medium red potatoes
- 5 hard-boiled eggs, chopped
- ¾ cup sour cream
- ¾ cup mayonnaise
- ¼ cup pickle juice
- ½ tablespoon mustard, or to taste
- 1 teaspoon celery salt
- 1 teaspoon dill weed
- 3-4 tablespoons chopped fresh dill
- salt and black pepper, to taste
Instructions
- In a large pot, add red potatoes (with skins on), cover with water by an inch, then bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for about 18-22 minutes or until fork tender but still firm.
- Remove potatoes from water, let cool and cube into 1 inch or so pieces. Add to a large bowl along with the chopped hard-boiled eggs and set aside.
- In a medium bowl, add sour cream, mayonnaise, pickle juice, mustard, celery salt, dill weed and chopped fresh dill and mix together.
- Add dressing to the potatoes and mix lightly. Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes. Serve cold and sprinkle more fresh dill on top, if desired before serving.
Video
Notes
Recipe Tips.
- For the best potatoes, cook until they are just fork-tender but still hold their shape; overcooked potatoes will turn mushy when mixed.
- Adding the dressing while the potato cubes are still warm and then chilling allows the flavors to be absorbed and meld together beautifully during each step.
- Sometimes the potatoes can absorb more dressing than anticipated; feel free to fold in a few more tablespoons of mayonnaise mixed with a bit of sour cream and pickle juice.
- Check out our Easy Peel Hard Boiled Eggs recipe or our post on how to make Instant Pot Hard Boiled Eggs.
Nutrition
Calories: 282kcal | Carbohydrates: 30g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 92mg | Sodium: 426mg | Potassium: 856mg | Fiber: 3g | Sugar: 3g | Vitamin A: 228IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 2mg