Make Ahead Dill Potato Salad
Creamy dill potato salad has a zippy dressing that you can whisk together in a minute. This is an easy, make-ahead side dish that tastes even better the next day making it perfect for picnics, barbecues, and weeknight dinners!
I'm a pretty picky potato salad person. I like mine to have lots of flavor and be very heavy on the vinegar and mustard, light on mayo. My French potato salad is a favorite because it has a vinegar-based dressing but when I do want a creamy potato salad, this easy dill potato salad is an excellent choice!
The freshly boiled potatoes are tossed in a dill-infused vinegar before being dressed with the creamy mayo dressing. This ensures that every bite has a sharp tang and plenty of dill flavor.
Like your potato salad extra-creamy? You may even want to double the dressing -- especially if you plan to make it ahead a few days. The potatoes will continue to absorb it as it rests.
Why This is the Best Recipe
- Tangy and Creamy: The delicious dill dressing combines tangy vinegar and Dijon mustard that taste so delicious with the tender red potatoes.
- Make-Ahead Friendly: The dill potato salad gets even better after chilling, making this a great prep-ahead dish.
- Fresh and Herby: Using fresh dill brings a burst of garden-freshness that makes this potato salad stand out. But don't worry, dried dill works great, too.
Ingredients
This easy potato salad comes together with simple pantry ingredients:
- Red Potatoes
- Salt
- White Wine Vinegar
- Fresh or Dried Dill: Fresh herbs are always worth it, in my opinion. But if you don't have fresh dill on hand, dried works great.
- Mayonnaise
- Sour Cream: I used a light sour cream (as I do with all my cooking), a full-fat sour cream will make the dressing more creamy.
- Dijon Mustard
- Green Onions
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Prep the Potatoes
Wash the potatoes and chop them into 1-inch sized pieces. For a fist-sized red potato I cut it in half, then each half in half again. Then each quarter into 3 pieces. For tiny baby potatoes you might just cut them in half.
Place them in a large pot and cover with cold water.
Add a generous pinch of kosher salt and bring the pot to a boil.
Cook the potatoes for 10 minutes or until fork-tender and then drain them.
Let the potatoes steam dry in the colander for 5 minutes. Gently shake the colander to slightly rough up the edges of the potatoes, this will help them absorb the dressing even better.
Prep the Dressing
While the potatoes cook, measure the vinegar into a microwave safe container. Stir in half of the dill. Heat it in the microwave for 1 minute and then let it set aside to cool.
In a small mixing bowl, combine the mayo, sour cream, and dijon mustard. Add the second half of the dill, salt & pepper and chopped green onions and whisk again.
Pour half of the vinegar into a large mixing bowl, pour the other half into the mayo bowl and whisk everything together.
Pour the steam-dried potatoes into the large mixing bowl with the vinegar and dill. Gently toss to coat until the potatoes have absorbed all the liquid.
Assemble and Chill the Potato Salad
Pour the dill dressing over the potatoes and gently toss to coat.
Chill the potato salad for at least 30 minutes before serving.
Make Ahead & Storage Tips
You can make this potato salad up to 2 days in advance. Just store it covered in the fridge until ready to serve. I think it tastes best when it has sat for 15 minutes and isn't quite so cold.
Be sure to stir the salad before serving to redistribute the dressing evenly, some of the liquids may settle.
Variations
- Greek Yogurt Dressing: For an even tangier salad, you can substitute sour cream with Greek yogurt.
- Dill Pickle Potato Salad: Add chopped celery and diced dill pickles for extra texture.
- Egg and Potato Salad: Gently fold in chopped hard-boiled eggs for a potato salad with protein.
Serving Suggestions
Creamy dill potato salad is the perfect side dish to serve for a special holiday meal. It is a perfect potluck party recipe since it can be made ahead and travels well.
You could serve it with a glazed spiral ham for an Easter side dish, alongside your favorite barbecue dishes for a 4th of July side dish or a Memorial Day salad.
It is also a great side dish for party sandwiches for any open house style party like graduation.
More Potato Side Dishes
Looking for more easy potato side dishes to serve for your meal? Here are a few of my favorites:
📖 Recipe
Dill Potato Salad
Ingredients
- 3 pounds red potatoes roughly peeled and chopped into 1-inch pieces
- Salt for the cooking water
- 1/4 cup white wine vinegar
- 3 tablespoons minced fresh dill or 2 teaspoons dried dill, divided
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 3 green onions chopped
Instructions
- Place the chopped potatoes into a large pot of salted water and bring to a boil over high heat. Simmer the potatoes for 10 minutes or until fork tender.
- Meanwhile, pour the vinegar into a microwave-safe container. Add just 1 tablespoon of the fresh (or 1 teaspoon of the dried) dill. Microwave on HIGH for 30 - 40 seconds or until the vinegar steams. Set aside to cool.
- Drain the potatoes into a colander and let them steam dry for 5 minutes. Gently shake the colander to rough up the edges of the potatoes slightly, this will help them absorb the dressing even better.
- Pour half of the dill vinegar into a large mixing bowl. Add the steam-dried potatoes and gently stir to coat. Place the bowl in the fridge to cool for 30 minutes.
- In a small mixing bowl, whisk together the second half of the dill-vinegar, mayonnaise, sour cream, Dijon mustard, salt, and pepper. Add the green onions and reserved dill and whisk to combine. Pour the dressing over the chilled potatoes and toss to coat.
- Chill the finished potato salad for 30 more minutes to let the flavors mingle. You can make ahead the potato salad 2 days in advance of serving and keep it chilled in the fridge.
Recipe Notes
Variations:
- Greek Yogurt Dressing: For an even tangier salad, you can substitute sour cream with Greek yogurt.
- Dill Pickle Potato Salad: Add chopped celery and diced dill pickles for extra texture.
- Egg and Potato Salad: Gently fold in chopped hard-boiled eggs for a potato salad with protein.
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