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Creamy Dill Potato Salad

A close-up of chunks of boiled potatoes coated in a white, creamy dressing and topped generously with fresh dill, representing Creamy Dill Potato Salad.
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A recipe for a thick, creamy potato salad featuring a strong fresh dill flavor, suitable for picnics or barbecues.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, scrubbed and quartered
  • 4 large eggs, hard-boiled and chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup finely chopped red onion
  • 1/2 cup chopped celery
  • 1/4 cup fresh dill, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons white vinegar
  • 1 tablespoon Dijon mustard (optional, omit for no mustard version)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain well and let cool slightly.
  2. While potatoes cook, prepare the dressing base. In a large bowl, whisk together the mayonnaise, sour cream, vinegar, mustard (if using), salt, and pepper until smooth.
  3. Once potatoes are cool enough to handle, cut them into bite-sized pieces and place them in the bowl with the dressing.
  4. Add the chopped hard-boiled eggs, red onion, celery, fresh dill, and parsley to the potatoes and dressing.
  5. Gently fold all ingredients together until the potatoes are evenly coated. Be careful not to mash the potatoes too much.
  6. Taste and adjust seasoning, adding more salt or pepper if needed.
  7. Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Notes

  • For the best texture, use Yukon Gold or red potatoes as they hold their shape well after boiling.
  • If you prefer a tangier flavor, increase the white vinegar by one teaspoon.
  • You can make this salad a day ahead; the dill flavor deepens overnight.

Nutrition

Find it online: https://spoonswirl.com/creamy-dill-potato-salad-recipe/