Creamy Potato Salad Dill

My aunt brought potato salad to every summer gathering, and for years I thought mine could never compare—until the day she finally shared her secret: using waxy potatoes and dressing them while still warm so they actually absorb the flavors instead of just sitting on top. That one shift changed everything, and now this creamy dill version is what I reach for when I need something that feels both comforting and bright.

I made this for a backyard dinner with friends who were mostly vegetarians, and I remember being nervous about it being "just a side dish"—but watching people go back for seconds and thirds was its own kind of victory. That's when I realized potato salad isn't just filling; done right, it's the star.

Ingredients

• Waxy potatoes (Yukon Gold or red): These hold their shape instead of turning into mush, which is the difference between creamy salad and potato mush—go for 1.5 lbs cut into 1-inch cubes.
• Celery and red onion: The celery gives you crunch that lasts even after refrigeration, while the red onion brings a sharp brightness that cuts through the richness.
• Scallions: Thinly sliced (3 stalks), these add a fresh, almost grassy note that you won't miss but will definitely notice if they're gone.
• Mayonnaise and sour cream: Two-thirds cup mayo and a quarter cup sour cream creates a dressing that's creamy but not dense—the sour cream is the secret to keeping it from feeling heavy.
• Dijon mustard: Two tablespoons might sound like a lot, but it dissolves into the dressing and adds complexity without making anything taste spicy.
• Apple cider vinegar: Two tablespoons balances the richness and wakes up everything, especially important since the potatoes themselves are mild.
• Fresh dill: Three tablespoons chopped fine—this is where the personality lives, so don't skip it or substitute dried herb.
• Salt and pepper: Half a teaspoon salt and a quarter teaspoon freshly ground black pepper, though you'll adjust this after tasting.

Instructions

Start with cold water and salt:

Cover your 1.5 pounds of cubed potatoes with cold salted water in a large pot. This matters because the potatoes cook more evenly than if you started with hot water, and the salt seasons them from the inside.

Boil until just tender:

Bring to a boil, then simmer for 10-12 minutes—you're aiming for a fork going through with slight resistance, not falling apart. Pull one piece out and test it; undercooked potatoes won't absorb the dressing, but overcooked ones dissolve into the dressing and lose their shape.

Make the dressing while potatoes cool slightly:

In a large bowl, whisk together the mayo, sour cream, Dijon, apple cider vinegar, dill, salt, and pepper until smooth and completely blended. The dressing should smell bright and herbal, not separated or chunky.

Combine while potatoes are still warm:

This is crucial—warm potatoes absorb the dressing instead of repelling it. Gently toss the drained potatoes with the celery, red onion, and scallions right into the dressing, folding rather than stirring aggressively so the potatoes don't break down.

Add eggs and pickles if using:

If you're including hard-boiled eggs and pickles, fold them in gently after the initial toss so they stay somewhat distinct in the salad.

Chill and taste:

Cover and refrigerate for at least an hour—the flavors will deepen and meld together. Before serving, taste it and add salt, pepper, or more vinegar if needed; refrigeration mutes flavors slightly, so season after it's cold.

Save

There's something about serving cold potato salad straight from the fridge on a hot day that feels like the kindest thing you can do for someone. I remember my neighbor saying it was the first time a potato salad had made her feel cool, and I've been chasing that compliment ever since.

Timing and Make-Ahead Strategy

The best part about this recipe is that it actually improves overnight—the flavors blend, the potatoes relax into the dressing, and you get something better with patience than if you rushed to serve it. I usually make mine the morning of a gathering, which gives me plenty of time to handle other dishes or just sit around knowing at least this part is done.

Flavor Variations That Work

Once you nail the basic version, the fun begins. A pinch of smoked paprika adds subtle depth and a hint of warmth; a tiny spoon of Dijon mixed with whole-grain mustard creates interesting texture; some people swear by adding a tablespoon of pickle juice to the dressing. Even Greek yogurt substituted for half the mayo creates something lighter that feels less heavy in the heat.

Serving and Storage Tips

Serve this cold or at cool room temperature, never warm—the creaminess matters. Leftovers keep beautifully for up to three days in the fridge, though you might need to loosen the dressing with a splash of extra vinegar or a tablespoon of mayo as it sits.

• For a lighter version, substitute Greek yogurt for half the mayonnaise without losing creaminess.
• Taste and adjust seasoning right before serving since refrigeration dulls flavors slightly.
• If making this ahead for a picnic, keep it in an insulated container with ice packs rather than a cooler, so it doesn't get waterlogged.

Save

Potato salad gets a bad reputation for being heavy or boring, but this version proves it can be something people actually crave. Make it once and it becomes the thing everyone asks you to bring.

Common Recipe Questions

→ What potatoes work best for this salad?

Use waxy potatoes like Yukon Gold or red potatoes for a tender texture that holds its shape well.

→ Can I substitute ingredients in the dressing?

Yes, Greek yogurt can replace mayonnaise for a lighter dressing, while smoked paprika adds subtle depth.

→ How long should the salad chill before serving?

Refrigerate the salad for at least one hour to allow the flavors to blend and develop fully.

→ Are hard-boiled eggs necessary?

They are optional but add a rich texture and additional protein to the dish.

→ What dishes pair well with this side?

This salad complements grilled meats and picnic spreads beautifully, enhancing summer meals.