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Creamy Dill Potato Salad

A rich and tangy potato salad with fresh dill, creamy dressing, and tender potatoes—perfect for picnics, barbecues, and family meals.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Potato Salad
  • 2 lbs baby potatoes halved if large
  • 0.75 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar or lemon juice
  • 2 tbsp fresh dill chopped
  • 0.5 cup celery diced
  • 0.25 cup red onion diced
  • 2 tbsp chives optional
  • 1 tsp salt to taste
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 2 hard-boiled eggs chopped, optional

Equipment

  • Large pot
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Place potatoes in a large pot, cover with salted water, and bring to a boil. Simmer until fork-tender.
  2. Drain potatoes and cool completely.
  3. Whisk mayonnaise, sour cream, mustard, vinegar, salt, pepper, and garlic powder in a bowl.
  4. Add potatoes, celery, onion, dill, chives, and eggs. Gently mix to combine.
  5. Taste and adjust seasoning as needed.
  6. Chill for at least 1 hour before serving.

Notes

For best flavor, prepare a few hours ahead to allow the dressing to absorb into the potatoes.