Creamy Dill Potato Salad

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 summer picnic or cookout without creamy and delicious potato salad. This Creamy Dill Potato Salad is even a hit with the picky eaters.

Why You’ll Love this Recipe

• Inspired by a favorite – Created after trying a creamy dill potato salad from Walmart’s deli, this homemade version takes it up a notch.
• Easy crowd-pleaser – A simple recipe that comes together quickly and always disappears fast at potlucks and family dinners.
• Perfect Side Dish – Delicious alongside fried chicken, BBQ ribs, ham or your favorite grilled meats.

Ingredients for Creamy Dill Potato Salad

• Baby Red Potatoes or Yukon Gold Potatoes
• Mayonnaise
• Sour Cream – substitute Greek yogurt to lighten it up
• Dijon Mustard or Spicy Brown Mustard
• Green Onions
• Fresh Parsley
• Fresh Dill or dried dill
• Granulated Garlic
• Kosher Salt
• Black Pepper

How to Make Creamy Dill Potato Salad

1. Boil new potatoes whole, until fork tender, about 15- 20 minutes. I like red potatoes or Yukon golds for this recipe.
2. Drain the potatoes and rinse in cool water. Set aside to cool. Cut the potatoes into bite- size pieces.

3. Dice some green onions, both white and green parts and some fresh parsley.
4. Whisk up the dressing using mayonnaise, sour cream, dijon mustard, dill, garlic, salt and pepper.
5. Add potatoes to the dressing mixture.

6. Mix together and refrigerate for at least 2 hours before serving.

This Creamy Dill Potato Salad will keep in an airtight container 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.

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.  A great option if you aren’t a fan of mustard or vinegar dressings.

Creamy Dill Potato Salad is the ultimate side dish for a bbq, family dinners, holidays or weeknight meals. It’s simple, comforting, and always a crowd favorite.

If you give this creamy dill potato salad recipe a try, let me know how it goes in the comments and be sure to leave a star rating!

Print Recipe

4.62 from 18 votes

Creamy Dill Potato Salad

Creamy Dill Potato Salad is a simple and comforting recipe inspired by a deli favorite. Easy to make and always a hit for any occasion.

Prep Time15 minutes mins

Cook Time20 minutes mins

2 hours hrs

Total Time2 hours hrs 35 minutes mins

Course: creamy potato salad, mayo potato salad

Servings: 8 servings

Calories: 425kcal

Author: Milisa

Ingredients

• 3 pounds small red potatoes
• 1 cup diced green onions
• ¼ cup fresh parsley chopped fine
• ¾ cup mayonnaise
• ¾ cup sour cream
• 1 tablespoon dijon mustard
• 1 tablespoon dried dill or 2 tablespoons fresh dill
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground pepper

Instructions

• 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.

Notes

Can be made a day ahead and will keep in the refrigerator up to 3 days in an airtight container. 

Nutrition

Calories: 425kcal | Protein: 6g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 568mg | Fiber: 5g | Sugar: 4g