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The serving bowl is filled with a creamy dill potato salad made from red potatoes with green onions sprinkled over the top.

Dill Potato Salad

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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!
PREP TIME 10 minutes
COOK TIME 10 minutes
YIELD 12 servings

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.
COURSESide Dishes
CUISINEAmerican
AUTHORTiffany Dahle