Sour Cream Dill Potato Salad
Creamy potato salad with sour cream and dill dressing. It’s incredibly creamy, tangy, and makes the best warm-weather side dish!
What is Sour Cream Potato Salad?
No summer is complete without a bowl of creamy potato salad. Although everyone’s favorite recipe is a little different, most rely on a mix of mayo and mustard to dress the starchy potatoes.
Our version of a potato salad combines sour cream with mayo and Dijon mustard to create the most creamy yet tangy-rich dressing. And the fresh dill adds a fresh, citrus-like taste to the salad.
It’s also super simple to make and it’s ready to eat after it had time to chill.
Tip: Chilling the potato salad allows the flavors to meld and truly makes the best-tasting potato salad.
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.
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
How to Make Sour Cream Potato Salad
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.
Make the dressing: In a bowl, whisk together the mayonnaise, sour cream, and mustard. Set aside.
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.
Chill the salad: Cover the salad and refrigerate 1-2 hours up to overnight.
Tips and Notes
- 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
Recipes that go well with potato salad are:
How to Store
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.
FAQs
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.
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.
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 Dill Potato Salad
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 6-8 1x
- Category: Side
- Method: Boiled
- Cuisine: American
Description
Creamy potato salad with sour cream and dill dressing. It’s incredibly creamy, tangy, and makes the best warm-weather side dish!
Ingredients
- 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
- 1/2 cup chopped kosher pickles
- 1/3 cup chopped sweet onion
- 4 green onions, sliced
- 1/4 cup chopped fresh dill
- 3/4 cup mayonnaise
- 1/2 cup sour cream (not reduced fat)
- 1 Tbsp. Dijon mustard
- Black pepper, to taste
Instructions
- 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 3/4-inch pieces, or depending on the size of the potatoes, feel free to leave them quartered.
- In a large bowl, combine the potatoes, eggs, celery, pickles, sweet onions, green onions, and dill.
- 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.
- 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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Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
