This creamy dill potato salad is the perfect summer side dish. Made with red potatoes, Dijon mustard, and dill- You’ll have people begging for the recipe!
Summer is here, which means I am on the hunt for perfect side dish recipes! Potato salad is an obvious choice, so when we fired up the grill for the first time, I whipped up this incredibly creamy potato salad.
Now, this isn’t your regular ol’ potato salad recipe. This one is made with Dijon mustard for a nice punch of flavor and DILL.
Dill is an underutilized herb, in my opinion. It has so much flavor and can really take a recipe to the next level. And that is exactly what it did in this simple recipe.
Ingredients for Dill Potato Salad:
- Potatoes- Red potatoes are best for this potato salad.
- Sour Cream- This adds a slight tang to the salad.
- Mayonnaise- Perfect dressing base. Don’t skip!
- Vinegar- Again, just a slight tang that helps bring all of the flavors together.
- Lemon Juice- Just a touch of citrus to add some freshness.
- Dijon Mustard- Dijon is key here. It has a much more bold flavor and boosts the overall finish of this recipe.
- Celery Salt, Dill, Salt and Pepper- All of the seasonings and herbs you’ll need.
- Onion and Celery- Add a slight flavor and crunch.
- Eggs- Optional, but one I recommend.
Fresh Dill vs Dried Dill
For this recipe, you can use either fresh or dried dill. I included both measurements in the recipe, but I suggest using fresh if you can. It is SO delicious and really elevates the dish. Dried dill works as well. In fact, this is what we use 90% of the time because it is what we have on hand. The big difference is that you will need slightly more fresh vs dried, as the flavor is a little less potent when using a fresh herb.
How to make potato salad:
- Wash and cut the potatoes, with the peel, into 1 inch cubes. Place in a large pot and fill with water. Boil 10 to 15 minutes, or until soft. Drain and slightly cool.
- Whisk together the sour cream, mayonnaise, vinegar, lemon juice, Dijon, celery salt, and dill in a small measuring cup or mixing bowl. Set aside.
- Add the potatoes, onion, celery, and eggs into a large bowl. Pour the sauce over the top and lightly toss to coat.
- Taste and season with salt and pepper.
- Cover and chill at least 1 hour, but ideally overnight, before serving.
Best potatoes for potato salad:
I have been making potato salad for years, and there really isn’t a potato that won’t work. It is all personal preference. That being said, if I were to lay out my top three, they would be:
- Yukon Gold
- Red Potatoes
Tips for this recipe:
Now that I have walked you through the ingredients and process, let’s take a minute to go over some tips.
- Taste as you go and add additional seasonings as needed. It is always best to add a little, taste, and add more. This helps make sure your salad is not over seasoned. Remember, you can always add more. You cannot take any back out.
- Boil your potatoes whole, or diced. I personally feel that it is easier to dice the potatoes into 1 inch cubes before I cook them. But you could also wash the potatoes and boil them whole.
- The longer this potato salad sits, the better it will taste. If you have time, I recommend making it the day before.
More Side Dish Recipes:
Recipes to serve with creamy dill potato salad:
- 5 red potatoes
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 teaspoons vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery salt
- 1-1/2 teaspoons dried dill or 2 tablespoons fresh dill
- 1/4 white onion, chopped finely
- 1 stalk celery, chopped finely
- 3 hardboiled eggs, peeled and chopped
- salt and pepper
1. Wash and cut the potatoes, with the peel, into 1 inch cubes. Place in a large pot and fill with water. Boil 10 to 15 minutes, or until soft. Drain and slightly cool.
2. Whisk together the sour cream, mayonnaise, vinegar, lemon juice, Dijon, celery salt, and dill in a small measuring cup or mixing bowl. Set aside.
3. Add the potatoes, onion, celery, and eggs into a large bowl. Pour the sauce over the top and lightly toss to coat.
4. Taste and season with salt and pepper.
5. Cover and chill at least 1 hour, but ideally overnight, before serving.