Ever craved that perfect blend of creamy, tangy, and herby all in one bite? Dill Potato Salad is like your favorite summer sidekick—lighthearted, dependable, and always ready to steal the show. There’s something about those tender red potatoes, left unpeeled for a rustic touch, that soak up the lush mayonnaise-and-sour-cream dressing like a sponge. Each spoonful brings a gentle zip from apple cider vinegar and Dijon mustard, balanced by a kiss of sugar, a whisper of salt, and a dash of pepper. And then there’s the star of the show: fresh dill, its feathery fronds infusing every forkful with that unmistakable burst of bright green flavor. You can almost taste the sunshine—and maybe even hear the distant hum of backyard laughter—as you dig into this zesty summer side masterpiece.
But the magic doesn’t stop at texture and taste; Dill Potato Salad is also a breeze to put together. With just a handful of simple ingredients and a bit of chilling time, you end up with a dish that’s worthy of potlucks, barbecues, picnic baskets, and weeknight dinners alike. Crisp celery provides a delightful crunch, red onion adds a sweet punch, and chopped hard-boiled eggs lend a smooth, rich finish. This recipe is perfect for beginners, with only about 15 minutes of prep, 25 minutes of cooking, and an hour of rest time to let flavors harmonize. And with around 320 calories per serving, it’s comforting without being heavy. Whether you’re chasing sunshine or simply craving comfort food with an herbal twist, this salad has your name written all over it.
KEY INGREDIENTS IN DILL POTATO SALAD
To create this zesty summer side dish, we lean on a few star players that each bring their own unique personality and purpose. From the tender, waxy potatoes to the flavorful dressing components and crunchy add-ins, every ingredient has a job to do, resulting in that perfect balance of creaminess, tang, and texture.
- Small red potatoes: These have a naturally sweet, earthy flavor and a firm, waxy texture. Keeping the skins on not only boosts visual appeal but also adds a pleasing bite and valuable nutrients.
- Mayonnaise: Creamy and rich, mayo forms the silky base of the dressing, binding all ingredients together for a smooth, luscious coating.
- Sour cream: Adds a gentle tang and extra creaminess, cutting through the richness of the mayonnaise and brightening each mouthful.
- Apple cider vinegar: Delivers a crisp, fruity acidity that wakes up the palate and balances the heavier elements of the dish.
- Dijon mustard: Provides a subtle heat and depth of flavor, acting as a flavor enhancer that ties the dressing ingredients into a cohesive whole.
- Sugar: A tiny touch of sweetness neutralizes sharpness and rounds out the flavor profile, making the salad irresistibly harmonious.
- Salt: Essential for bringing out the inherent flavors of the potatoes and dressing, ensuring nothing tastes flat.
- Black pepper: Offers a gentle warmth and a hint of spice that complements the cool, creamy notes of the salad.
- Fresh dill: Fragrant and bright, dill infuses the entire dish with its signature grassy, lemony aroma—this herb is the soul of the recipe.
- Red onion: Finely chopped for a sharp, sweet crunch that adds contrast to the softer elements.
- Celery: Contributes a refreshing, crisp texture and a mild, slightly peppery flavor that keeps things lively.
- Hard-boiled eggs: Chopped into tender pieces, eggs bring a rich, custardy note and additional protein, making the salad more satisfying.
HOW TO MAKE DILL POTATO SALAD
Now that you know what goes into this delightful dish, let’s walk through the steps to bring it all together. Follow these instructions carefully to achieve that ideal balance of creamy dressing, tender potatoes, and vibrant herbs.
1. Scrub the red potatoes under running water to remove any dirt completely. Keep the skins intact for extra texture, rustic appeal, and a boost of fiber and nutrients.
2. Place the potatoes in a large pot and pour in enough cold water to cover them fully. Sprinkle in a pinch of salt to season the potatoes from the inside out as they cook.
3. Bring to a boil over medium-high heat, then reduce the temperature to maintain a gentle simmer. Cook for 15–20 minutes, or until the potatoes are easily pierced with a fork.
4. Drain the potatoes in a colander and let them cool slightly. When they’re cool enough to handle, chop them into bite-sized pieces, taking care to keep most pieces intact.
5. In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until the dressing is smooth and well combined.
6. Stir in the chopped dill, red onion, and celery, ensuring each piece is evenly coated in the creamy dressing.
7. Gently fold in the potatoes and hard-boiled eggs, taking care not to mash the potatoes. Continue folding until everything is evenly distributed.
8. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld and intensify.
9. Before serving, give the salad a final stir, taste and adjust the seasoning with more salt or pepper if needed, and garnish with extra fresh dill for a pop of color and fragrance.
SERVING SUGGESTIONS FOR DILL POTATO SALAD
When your Dill Potato Salad is chilled and bursting with flavor, you’ll want to present it in ways that highlight its creamy texture and vibrant hues. Whether you’re hosting a backyard barbecue or packing a picnic basket, these serving ideas will help you shine.
- Offer it alongside grilled chicken or fish, letting the zesty, herby notes of the salad cut through the smoky char for a perfectly balanced plate.
- Serve in individual mason jars with a sprinkle of extra dill on top for a charming picnic presentation that’s easy to transport and delightful to eat.
- Arrange on a buffet table next to an array of cold cuts, cheeses, and crusty bread, creating an inviting spread that encourages guests to build their own flavor-packed sandwiches.
- Pair with a light green salad and a glass of chilled white wine for a casual al fresco lunch, letting the creamy potatoes take center stage while the crisp greens and bright wine provide contrast.
HOW TO STORE DILL POTATO SALAD
Managing leftovers—or prepping this salad ahead of time—can be a game-changer for busy hosts. With its sturdy ingredients and robust dressing, Dill Potato Salad holds up beautifully in the fridge when stored correctly.
Refrigerate the salad in an airtight container immediately after serving to maintain its moisture and flavor. This helps prevent the potatoes from drying out and keeps the herbs tasting fresh.
For longer storage, transfer to a glass storage dish with a tight-sealing lid, which won’t absorb odors or stains. Glass also allows you to see exactly how much you have left.
If you’d like to prepare it a day ahead, assemble the salad completely but hold off on the final garnish of dill until just before serving. This ensures the fresh herb flavor and color remain vivid.
When enjoying leftovers, give the salad a gentle stir to reincorporate any dressing that may have settled at the bottom, and taste-test for seasoning. You may want to add a little more vinegar, salt, or pepper before serving a second time.
CONCLUSION
This Dill Potato Salad journey has taken us from selecting plump red potatoes at the market to tossing together a velvety dressing bursting with tangy vinegar, zippy Dijon, and fragrant dill. We’ve explored how each ingredient—from crunchy celery and sharp red onion to the custardy comfort of hard-boiled eggs—plays a vital role in creating those dreamy layers of flavor and texture. With just a dozen simple staples and minimal hands-on time, you can whip up a salad that’s as versatile as it is delicious. Whether you’re a novice in the kitchen or a seasoned host, you’ll appreciate how effortlessly this recipe comes together, requiring only about 15 minutes of prep, 25 minutes of cooking, and a one-hour rest to let all those textures and tastes find their perfect harmony. And at around 320 calories per serving, it hits that sweet spot between indulgent and refreshing.
Feel free to print this article and tuck it into your recipe binder, or save it on your device for quick reference before your next social gathering. You’ll also find an FAQ section below—perfect for answering any burning questions or troubleshooting those rare potato salad hiccups. We hope you’ll come back and let us know how it went: did the dill sing? Did your guests ask for seconds? Your comments, questions, and feedback are gold to us—whether you’re looking for tips on adjusting the seasoning, curious about adding a crunchier element, or just want to share your enthusiasm for this tangy, creamy salad. Happy cooking, and may your summer table always be filled with good food and even better company!
Dill Potato Salad
Description
A creamy blend of mayo and sour cream coats tender red potatoes, crisp celery, and red onion, all brightened with fresh dill and vinegar for a refreshing, flavor-packed salad.
Ingredients
Instructions
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Begin by scrubbing the red potatoes under running water to remove any dirt. Leave the skins on for texture and flavor.
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Place the potatoes in a large pot and fill with enough cold water to cover them. Add a pinch of salt to the water.
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Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 15-20 minutes, or until they are tender when pierced with a fork.
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Drain the potatoes and let them cool slightly. Once cool enough to handle, cut them into bite-sized pieces.
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In a large mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Stir well to make the dressing.
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Add the chopped dill, red onion, and celery to the dressing, and mix thoroughly to ensure everything is well-coated.
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Gently fold in the chopped potatoes and hard-boiled eggs, making sure not to mash the potatoes. Stir until well combined and everything is evenly distributed.
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Cover the mixing bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
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Before serving, give the salad a good stir again, adjust seasoning with more salt and pepper if needed, and garnish with additional fresh dill if desired.
Note
- This salad can be made a day in advance, which intensifies the flavors even more.
- For added crunch, you can include chopped pickles or capers.
- If you prefer a lighter version, substitute some of the mayonnaise with Greek yogurt.
- The potato salad pairs well with grilled meats and is a perfect side dish for summer picnics.
