- jasminasmith98
- May 19
- 1 min read
Creamy Dill Potato Salad
1
For a creamier potato salad
If you like your potato salad extra creamy, feel free to add an additional couple of tablespoons of mayo or sour cream until it reaches your preferred consistency. The potatoes will soak up some of the dressing as it chills, so slightly over-dressing is okay!
2
About the pickles
I used to think all pickles were created equal—until I tasted Grillo’s Pickles. They’re crisp, sweet, and brined to perfection. If you can find them, they add an unbeatable freshness and bite to this salad. Total game-changer!
Notes
1
Cook the Potatoes- Wash and cut potatoes into halves or quarters (bite-sized pieces). Place in a large pot and cover with cold water. Add a good pinch of salt and bring to a boil. Boil until fork-tender about 12 to 15 minutes. Drain and let cool slightly.
2
Make the Dressing-In a large bowl whisk together mayonnaise sour cream Dijon mustard dill parsley (if using) vinegar or lemon juice chopped dill pickle (if using) and pickle juice (if using). Season with salt and pepper to taste.
3
Assemble the Salad- Gently toss the warm (not hot) potatoes with the dressing. Fold in the sliced onion. Taste and adjust seasoning if needed.
4
Chill-Cover and refrigerate for at least 30 minutes to let the flavors meld. Garnish with extra dill before serving if desired.
Instructions
2 pounds small Yukon gold or red potatoes
⅓ cup mayonnaise
⅓ cup sour cream (or Greek yogurt for a lighter version)
2 tablespoons Dijon mustard
2 to 3 tablespoons fresh dill (or 2 teaspoons dried dill)
2 tablespoons fresh parsley (optional for brightness)
1 tablespoon white wine vinegar or lemon juice (or red wine vinegar)
½ small red onion or 2 green onions (finely sliced)
1 dill pickle (chopped optional for extra flavor)
1 tablespoon pickle juice (optional for extra flavor)
Salt and pepper (to taste)
Creamy Dill Potato Salad
Creamy Dill Potato Salad
Foodie
Jasmin Smith
This creamy dill potato salad is a fresh and flavorful twist on a classic side dish. Made with tender Yukon gold or red potatoes, tangy Dijon mustard, and a rich sour cream and mayo dressing, it's brightened with fresh dill and optional pickle for extra zing. Perfect for picnics, potlucks, or alongside your favorite main dish.
Servings :
6 Servings
Calories:
250 Calories / Serve
Prep Time
15 min
Cooking Time
15 min
Rest Time
30 min
Total Time
1 hour
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