Creamy Dill Potato Salad is a classic side dish for summer cookouts, potlucks and holiday dinners. With less than 10- ingredients, you will love how easy this potato salad recipe is to make.
It’s just not a proper picnic or cookout without creamy and delicious potato salad. This Creamy Dill Potato Salad is even a hit with the pick eaters like me!
Creamy Dill Potato Salad
I have to admit, I have never, ever been a big fan of potato salad. I will eat it, as in nibble a bite or two, but I don’t ever crave it.
Well that was until a few years ago, my sister in law had a barbecue and had the best creamy potato salad. I was totally shocked that it was one of those prepared salads from Walmart! What?
I have even bought it on several occasions and I seriously love it. I decided I should try to make a homemade version.
I kept putting off making this potato salad because I thought it would take a long time and be a hassle. Actually, it is really easy. It only took about 15 minutes for the potatoes to cook and the dressing was a snap.
How to Make Creamy Dill Potato Salad:
- Boil small potatoes whole, until fork tender, about 15- 20 minutes. I like red potatoes or Yukon golds for this recipe.
- Drain the potatoes and rinse in cool water. Set aside to cool.
- Dice some green onions, both white and green parts and some fresh parsley.
- Whisk up the dressing using mayonnaise, sour cream, dijon mustard, dill, garlic, salt and pepper.
- Cut the potatoes into bite- size pieces and mix together with the onions, parsley and dressing.
- Mix together and refrigerate for at least 2 hours before serving.
This Creamy Dill Potato Salad will keep in the refrigerator for up to 3 days. It makes enough for about 6-8 servings, so if you are feeding a big crowd, you can easily double the recipe.
We had some steaks out to grill for Friday night and I was so glad I put this potato salad together. It was the perfect side dish and I will be making it again and again this summer. Did I mention that it is one of the easiest summer side dishes that you can make? It really is.
I think even the picky eaters will like this easy potato salad. I add just a few mild, green onions, there are no big chunks, no boiled eggs and the dressing is just so creamy and delicious. It’s a crowd pleaser for sure.
If you are headed to a cookout or picnic this summer and need an easy side dish, this easy potato salad is a great choice. Even if you are short on time. You can totally make it a day in advance also.
We had such a fun time grilling out on Friday night, I want to make it a weekly thing this summer. It’s pretty easy to talk the kids into coming over when we are grilling and the pool is just right for swimming.
We have been working to get the pool clean and ready to go. Boy do I need that exercise! It makes me feel so much better after a long day of sitting at the computer. Not to mention those extra winter pounds that I seem to have accumulated.
Swimming is about the only exercise that I don’t hate. I’m such a lazy bones and I keep thinking I am going to do better but you know how that goes. This middle- age spread is getting the better of me these days.
So I’m determined to be more active this summer and have lots of fun while I’m at it. I would love to hear what y’all have planned this summer.
Perfect Dishes to Complete Your Meal:
More Side Dishes to Check Out:
- Broccoli Pineapple Salad
- The Best Macaroni Salad
- Potato Gratin
- Grilled Fruit Salad
- Summer Italian Spaghetti Salad ~ Reluctant Entertainer
Add potatoes to a pan, whole and cover with cold water. Place over high heat and bring to a boil. Cook for 15 - 20 minutes or until fork tender. Drain and rinse with cold water. Set aside to cool. Cut potatoes into bite- sized chunks. Remove peel if desired. In a medium- size bowl, mix mayonnaise, sour cream, dijon mustard and seasonings together until smooth. Add potatoes, green onions, parsley and dressing into a large bowl and mix to combine. Cover and refrigerate for 2 hours or until ready to serve. Can be made a day ahead and will keep in the refrigerator up to 3 days.
Yield: 8 servings
Amount Per Serving: Calories: 425 Total Fat: 28g Saturated Fat: 7g Cholesterol: 26mg Sodium: 568mg Fiber: 5g Sugar: 4g Protein: 6g
Add potatoes to a pan, whole and cover with cold water. Place over high heat and bring to a boil. Cook for 15 - 20 minutes or until fork tender.
Drain and rinse with cold water. Set aside to cool.
Cut potatoes into bite- sized chunks. Remove peel if desired.
In a medium- size bowl, mix mayonnaise, sour cream, dijon mustard and seasonings together until smooth.
Add potatoes, green onions, parsley and dressing into a large bowl and mix to combine.
Cover and refrigerate for 2 hours or until ready to serve.
Can be made a day ahead and will keep in the refrigerator up to 3 days.