Creamy Potato Salad Dill (Printable)
Tender potatoes mixed with crisp veggies and a creamy dill dressing, chilled and flavorful.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs waxy potatoes, 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 Make It:
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 fork-tender. Drain and let cool slightly.
02 - In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, dill, salt, and black pepper until smooth.
03 - Add cooked potatoes, celery, red onion, and scallions to the dressing. Gently toss until well coated.
04 - If using, fold in chopped hard-boiled eggs and diced pickles.
05 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
06 - Taste and adjust seasoning before serving. Garnish with extra dill if desired.
# Expert Hacks:
01 -
- It comes together in under an hour and gets better as it sits, so you can make it ahead without stress.
- The dill keeps things from feeling heavy, and the Dijon mustard adds a subtle tang that makes every bite interesting.
- It's forgiving enough for weeknight dinners but impressive enough to bring to a potluck and actually feel proud.
02 -
- The dressing needs the potatoes to be warm when they meet; if you wait until everything is cold, the potatoes will stay bland no matter how long you refrigerate it.
- Freshly ground black pepper and fresh dill are not negotiable—they taste completely different from pre-ground or dried, and this recipe is simple enough that every ingredient matters.
03 -
- Don't skip the step of tasting after refrigeration—mayo and sour cream mute flavors when cold, so you usually need more salt and vinegar than seems right at room temperature.
- If your dressing seems too thick once it's cold, thin it with a splash of apple cider vinegar or even a tablespoon of the potato cooking water rather than more mayo.