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 fresh 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.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Mt wife said this is the best potato salad she has ever tasted IN HER WHOLE ENTIRE LIFE. Her words not mine. I agree with her. If I make it she will eat it for breakfast, lunch and dinner. Let it sit in fridge overnight it’s even better after all the flavors blend. Thanks for sharing. This is the only potato salad I make now. It never lasts long.
Love this recipe :)
If you have any leftovers of the salad, can you freeze it?