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sour cream potato salad recipe

Sour Cream Dill Potato Salad

  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 6-8 1x
  • Category: Side
  • Method: Boiled
  • Cuisine: American


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


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
  • 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


  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 3/4-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. 


  • 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.


  • 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

Keywords: potato salad, summer, bbq