Potato salad is just one of the recipes that everyone loves. It’s easy to make ahead of time and can contain lots of different additions (like bacon and cheese)!
This is one of my favorite potato salad recipes of all time! It’s rich and creamy and loaded with fresh dill. I love the flavor of fresh dill… it just screams SUMMER to me!! A perfect side for any BBQ or picnic!
If you’re looking for a lightened up version of potato salad, this recipe is very easy to adapt! You can replace 2/3 of the mayo with Greek yogurt and it is delicious! (Nobody will ever know! ;) . I actually substitute Greek yogurt for part of the mayo into most creamy recipes and it works perfectly! I start with about 2/3 mayo to 1/3 yogurt and make adjustments from there!
Creamy Dill Potato Salad
Ingredients
- 3 pounds red potatoes or yellow potatoes
- 1 ½ cups diced celery
- 2 green onions thinly sliced
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons lemon juice
- 4 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
Instructions
- Boil the potatoes until tender (approx. 15-20 minutes). Cool and cut into bite sized pieces.
- In a large bowl, mix all ingredients except the potatoes.
- Combine cooled potatoes with dill mixture and refrigerate at least one hour.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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It’s literally the 10th anniversary of this recipe. It can NOT be beat. I peel my potatoes because they absorb the sauce better. YUMMY!
So glad you enjoy this recipe too!
I made this (dressing was what I was looking for), and my bestie, who HATES potato salad, LOVED it! I’m making it again this weekend and I can’t wait! I used a sweet & spicy mustard and it was *chefs kiss*… Thank you!!!
So glad you enjoyed it, Julianna!
Absolutely fantastic recipe! My family loved it. I actually used a bag of steam ready potatoes and they were perfect. I kept mayo and cut out sour cream, but added plain Greek yogurt. Thank you for this delicious recipe. It’s a keeper!
Everybody loved it tonight!!
So happy to hear that, Karen!
I’ve been making my aunt lunch once a week to treat her, since she cares for her hubby with Alzheimer’s and it gives her something to look forward to. She loves a potato salad I made with artichoke hearts and capers with a similar dressing, but I never quite got the dressing where I wanted it, until I found your recipe! The fresh dill really makes this salad special! Five stars plus! I do sprinkle my warm cut potatoes with just a little bit of apple cider vinegar and add a can of cut/drained artichoke hearts to the salad and a tablespoon of capers to the dressing because we love them. We don’t care for onions in ours but otherwise stay true to the recipe, it’s just the best dill dressing we’ve ever had! thanks so much! I’m sure we will enjoy it for many years to come..
All of that sounds delicious, Sandy! Thank you for sharing.
Delicious! I used dried dill (4t) and it was still delicious!
fantastic recipe! it’s very rare I find a recipe that is perfect to my taste with me adding a little extra. After making this 4 times the only thing I add is some crumbled bacon and 1/4-1/2 cup of shredded parmesan.
As of today, I have made this 3 times and it was a huge success each time! My husband even requested it as part of his birthday dinner. I think boiled eggs are good but have a really strong taste, so I love that this is egg free! I have to substitute onion powder due to raw onion intolerance but that’s the only change. It is truly the best potato salad I’ve ever eaten and my family agrees! My sister even asked for the recipe.
ps Thank you for sharing the tip about chilling the potatoes before mixing with the dressing, that was a game changer!
I grow extra, extra dill in my garden to make this all season long. I add 1/2 tsp of sugar to the fresh squeezed lemon juice, otherwise stay true to this recipe. Amazingly bright and everyone’s favorite potato salad!
Made this for a Memorial Day party and just about everyone said it was the best potato salad they ever had. I used fresh garden dill.
My absolute favorite recipe for potato salad! I’m always asked to make it for family parties and cookouts. You can’t go wrong with this recipe.
I peel the potatoes prior to boiling and add more dill. But that’s just personal preference.
Hi! For really good potato flavor, boil potatoes whole with skin on. Then peel and cut for recipe. The potato really shines through!
Just an fyi.
My new potato salad recipe. Similar to my original minus the dill and sour cream. I also add crumbled bacon, mmmm!
Excellent recipe. I cut this in half since there are only two people in our home. I did add a smidge of salt, but that was the only change. For those who like a tangy potato salad, just sprinkle a very small amount of white vinegar over the warm potatoes (I learned this from America’s Test Kitchen). I am using the last of our garden dill.
Easy and tasty!
I made this twice so far and it’s perfect. The second time I forgot the dijon mustard and it was fine.
Our guests rave about this potato salad and want me to give them the recipe. It is so good!
Made this for July 4th bbq! It reminds me of the potato salad at IKEA – dill is used a lot in Swedish cuisine! This was well liked, and I’m already looking for an excuse to make it again, hopefully with dill from the garden next time. Even my husband who doesn’t usually like sour cream or yogurt enjoyed it.
So, so good – thank you!!!!
Holly ….. wonderful & very tasty potato salad … thank you for sharing so many great recipes!
Ellen
You’re very welcome Ellen!
Delicious! I received many compliments on this and would not hesitate to make again. I added 3 chopped up hard boiled eggs and substituted white vinegar for the lemon juice.