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 potatoes white or red skinned
- 1 ½ cups celery diced
- 3 tablespoons green onion finely sliced
- ¾ cup mayonnaise I use Hellman’s Light
- ½ cup sour cream
- 2 tablespoons lemon juice
- 4 tablespoons fresh dill minced
- 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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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.
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.