Not Your Average Potato Salad! Creamy, tangy, and bright, this sour cream dill potato salad is the best warm-weather side dish. Great for prepping ahead, it’s a must-have for picnics, barbecues, and parties.

Looking for more warm-weather salads? Try our bacon potato salad recipe or simple broccoli salad.

sour cream dill potato salad

What is Sour Cream Potato Salad?

Potato salads are a must-have at any summer gathering, but I don’t love traditional recipes. In my opinion, they’re just too bland. So, years ago, I began to experiment with my own version and landed on this sour cream and dill potato salad.

It starts with the traditional ingredients you expect to see, like potatoes, mayonnaise, and sour cream. Then, I elevate the classic dish with chopped hard-boiled eggs, tangy pickles, and refreshing dill. It’s just as easy to make but offers a whole lot more texture and flavor.

One of the best things about this recipe? The flavor actually gets better as it sits. The ingredients have time to meld together, making each bite even more delicious the next day. That’s exactly why it’s a must for entertaining as you can make it ahead, let it chill, and have one less thing to worry about when guests arrive.

Tip: Chilling the potato salad allows the flavors to meld and truly makes the best-tasting potato salad.

sour cream potato salad

Dill Potato Salad Recipe Ingredients

You will need the following ingredients to make sour cream dill potato salad:

  • waxy potatoes
  • eggs
  • celery
  • sweet onion
  • pickles
  • green onions
  • fresh dill
  • mayonnaise
  • sour cream
  • Dijon mustard
  • salt and pepper

Best Potatoes for Potato Salad

Waxy potatoes like new potatoes or red bliss potatoes are best for a potato salad. They are low in starch and high in moisture. Also, they have creamier, firm flesh, and hold up well when boiled.

ingredients for potato salad

How to Make Dill Potato Salad

1.Cook the potatoes: Cut the potatoes into quarters that way they boil a little faster than keeping the potatoes whole. After they boil and cool, cut them into smaller bite-size pieces.

potatoes in a pot

2. Make the dressing: In a bowl, whisk together the mayonnaise, sour cream, and mustard. Set aside.

sour cream dressing for potato salad

3. Toss everything together: In a large bowl, combine the potatoes, hard-boiled eggs, celery, sweet onions, pickles, green onions, and dill. Add the dressing and gently toss to combine. Season with salt and pepper.

sour cream potato salad with dill in a bowl

4. Chill the salad: Cover the salad and refrigerate 1-2 hours up to overnight.

Sour Cream Potato Salad Recipe Tips

  • Stick with waxy potatoes — or potatoes with the least amount of starch and those that can hold shape when boiled.
  • The key to a well-seasoned potato salad is adding salt to the water when the potatoes cook. 
  • Do not mix hot potatoes with the dressing otherwise, the mayo can become oily. For best results, spread the cooked potatoes onto a baking sheet and cool for 10-15 minutes before tossing with the dressing.
  • Chill the salad before serving, at least 1-2 hours, or better yet, make the salad the night before. Chilling the salad lets all the flavors meld.
  • Use good-quality, full-fat sour cream, and mayonnaise.

How to Serve Sour Cream Potato Salad

Recipes that go well with potato salad are:

potato salad with sour cream and dill

Storing Dill Potato Salad

Store leftover potato salad in an airtight container for up to 3-4 days in the refrigerator. Give the salad a good toss to redistribute the dressing equally before serving.

Potato salad does not freeze well.

Dill Potato Salad FAQs

How to boil potatoes for potato salad?

Scrub the potatoes clean and feel free to leave the skins on to add texture to the potato salad. Or peel the potatoes if you like.  Cut each potato into quarters and add to a 4-quart pot.

Cover the potatoes with 7 cups of cold water and season with salt. Place the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are fork-tender.

How to tell when potatoes are done boiling?

Potatoes are done when they are soft and tender when pierced with a fork. Depending on the type and size of the potatoes, about 8-12 minutes. Drain immediately and return to the pot to cool slightly.

What can I add instead of dill?

If you’re not a fan of fresh dill, try fresh parsley, cilantro, chives, or tarragon.

More Creamy Salad Recipes

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sour cream potato salad recipe

Sour Cream Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 6-8 1x
  • Category: Side
  • Method: Boiled
  • Cuisine: American
Print Recipe

Description

Creamy potato salad with sour cream and dill dressing. It’s incredibly creamy, tangy, and makes the best warm-weather side dish!

Ingredients

Units Scale
  • 2 lbs. waxy potatoes, such as new potatoes, Red bliss, or Yukon Golds, quartered
  • 2 tsp. kosher salt, plus more to taste
  • 6 hard-boiled eggs, coarsely chopped
  • 1 cup thinly sliced celery
  • ½ cup chopped kosher pickles
  • ⅓ cup chopped sweet onion
  • 4 green onions, sliced
  • ¼ cup chopped fresh dill
  • ¾ cup mayonnaise
  • ½ cup sour cream (not reduced fat)
  • 1 Tbsp. Dijon mustard
  • Black pepper, to taste

Instructions

  1. Place potatoes into a 4-quart pot and cover with about 7 cups of cold water. Add 2 teaspoons of salt and set the pot over medium/high heat. When the potatoes come to a boil, reduce the heat to a simmer and cook the potatoes for 8-12 minutes or until fork-tender. Immediately drain and allow to cool until just able to handle. Cut the potatoes further into bite-size pieces, about ¾-inch pieces, or depending on the size of the potatoes, feel free to leave them quartered.
  2. In a large bowl, combine the potatoes, eggs, celery, pickles, sweet onions, green onions, and dill.
  3. In a separate bowl, whisk together the mayonnaise, sour cream, and mustard. Fold into the potato mixture and season with salt and pepper to taste. 
  4. Cover and chill the potato salad for 1-2 hours up to overnight. Give the salad a good toss before serving. 

Notes

  • Potatoes: Feel free to keep the skin on or peel the potatoes. 
  • Pickles: For more zing, add more pickles or even a little pickle juice.
  • Sour cream and mayo: For best results, use good quality full-fat sour cream and mayonnaise.
  • Leftovers: Store leftover potato salad in an airtight container for up to 3-4 days. Give the salad a good toss before serving to redistribute the dressing. Potato salad does not freeze well.

Nutrition

  • Serving Size:
  • Calories: 309
  • Sugar: 2.2 g
  • Sodium: 4305.4 mg
  • Fat: 21.3 g
  • Carbohydrates: 21.2 g
  • Protein: 8.3 g
  • Cholesterol: 153.2 mg

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