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