Red Potato Salad With Dill
Red Potato Salad is perfect for a potluck or summer BBQ, made with boiled potatoes in a creamy dressing mixed with hard boiled eggs, onion, celery, and pickles, ready in under 45 minutes!
This creamy potato salad is always a big hit at my house, made with red potatoes, mayonnaise, sour cream, and mix-ins like dill pickles, celery, onion, and fresh dill. It’s the perfect side dish for potlucks because you can make it ahead of time, and it just tastes better after being in the refrigerator for a few hours!
If you liked this red potato salad recipe, you may also like my Creamy Cucumber Salad, Air Fryer Baked Potatoes, or my Tuna Pasta Salad!
Table of contents
Why You’ll Love This Recipe
Great for Make-Ahead Meals – This potato salad actually gets better after a few hours in the fridge, making it perfect for meal prep, parties, or BBQs.
Easy to Make – This recipe is easy to throw together, all you need is a pot and a mixing bowl! And this creamy dill potato salad dressing will taste like you worked a lot harder on it!
Gluten Free – This recipe is made with naturally gluten free ingredients, and is still a summertime crowd pleaser!
Ingredients You’ll Need
Potatoes. For this recipe I like to use red potatoes because they hold their structure really well, and you don’t have to peel the potato skins. Gold potatoes would also work in this recipe.
These types of potatoes have a good combination of starchy and waxy structure, so they don’t fall apart as easily when cooked.
Eggs. I like to add a hard boiled egg or two to my potato salads for flavor and some protein.
Mayonnaise. This adds some creamy texture to the dressing, and is higher in fat so it also adds a nice flavor and helps the dressing cling to the potatoes.
Sour Cream. This gives the dressing a lighter texture and a nice tangy flavor.
Celery. I like to add a celery stalk or two for flavor and for contrasting texture that works well with the creamy potatoes.
Onion. I like to use a sweet onion like Vidalia. A yellow or white onion would also work.
Dill Pickles. 1-2 pickle spears adds a nice salty flavor to the dressing.
White Vinegar. This adds a tangy flavor to the dressing, and balances out the other sweeter flavors.
If you don’t have vinegar, you can use a dash of pickle juice or fresh lemon juice. Remember that lemon juice has a different flavor, so it won’t be exactly the same.
Dijon. A small amount of dijon mustard compliments the flavor of the eggs and also helps hold the dressing together.
Fresh Dill. Fresh herbs add a bright flavor to the dressing and also helps with presentation.
Spices. Nothing too crazy here, just some garlic powder, onion powder, kosher salt, and ground black pepper to taste.
Kitchen Tools
For this homemade potato salad recipe, you’ll need a large pot, a mixing bowl, and a whisk.
How to Make Red Potato Salad
Time needed: 45 minutes
- Boil the potatoes.
Add the red potato pieces to a pot and fill the pot with cold water until its completely covering the potatoes. Bring the pot of water to a boil, then reduce to a simmer until the potatoes are fork-tender, about 15-20 minutes.
- Mix the dressing.
Drain potatoes, and pour onto a baking sheet to cool. Meanwhile, in a large mixing bowl, whisk together the mayonnaise, sour cream, vinegar, dijon mustard, and spices. Then whisk in the pickles, onions, and celery. Last, whisk in the fresh dill until just combined.
- Combine Everything.
When the potatoes are cool, stir them into the dressing with the hard boiled eggs. Season with salt and pepper to taste. Top with extra dill and serve.
Recipe Variations
- Add some red pepper flakes or a dash of hot sauce to add a bit of heat. You can also use spicy pickles instead of regular ones.
- Add the dressing ingredients into a food processor with ripe avocado for extra creaminess and flavor.
- For a loaded potato salad, add some shredded cheddar, green onions, and crispy bacon pieces.
Recipe Tip! Try to chop the celery, onion, and pickles into small uniform pieces, so you get a little bit of everything in each bite!
Frequently Asked Questions
If you want to make a lighter version, swap the sour cream with plain nonfat greek yogurt. You can also use light mayo, and substitute half of the potatoes with steamed cauliflower.
Recipe Tip! If you’re bringing this to a party, try topping with some fresh dill, paprika, green onions, sliced hard boiled egg, or some extra chopped pickles for presentation!
More Summer Salad Recipes
Storage
Refrigerate leftover potato salad in an airtight container for 2-3 days.
I don’t recommend freezing potato salad because the dressing can separate.
Cooking Tips
- Make sure the potatoes have cooled before mixing with the dressing, or it will warm up and not coat the potatoes well.
- If you have smaller potatoes you can just quarter them, but larger potatoes may have to be cut into smaller bite sized pieces.
- For extra flavor, salt the potato cooking water when you boil the potatoes.
- Don’t over-cook the potatoes, they should be fork-tender but not falling apart. It’s best to check them at the 10 minute mark. The smaller the potato pieces, the less time they need to cook.
- This potato salad tastes the best when it has a chance to chill in the refrigerator for at least an hour, giving the flavors all a chance to come together.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
Red Potato Salad With Dill
Ingredients
- 3 pounds red potatoes, cleaned and cut into 1-inch pieces
- 3 large hard boiled eggs, peeled and chopped
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 medium celery stalk, diced
- 1 small yellow onion, diced
- 2 medium dill pickle spears, diced
- 1 tablespoon white vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon fresh dill, chopped
Equipment
- 1 large pot
- 1 large mixing bowl
- 1 baking sheet (to cool the potatoes faster)
Instructions
- Add potatoes to a pot and fill the pot with cold water until its completely covering the potatoes. Bing the water to a boil, then reduce to a simmer until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes, and pour onto a baking sheet to cool. Meanwhile, in a large mixing bowl, whisk together the mayonnaise, sour cream, vinegar, dijon mustard, and spices. Then whisk in the pickles, onions, and celery. Last, whisk in the fresh dill until just combined.
- When the potatoes are cool, stir them into the dressing with the hard boiled eggs. Season with salt and pepper to taste. Top with extra dill and serve.
Notes
- Make sure the potatoes have cooled before mixing with the dressing, or it will warm up and not coat the potatoes well.
- If you have smaller potatoes you can just quarter them, but larger potatoes may have to be cut into smaller bite sized pieces.
- For extra flavor, salt the potato cooking water when you boil the potatoes.
- Don’t over-cook the potatoes, they should be fork-tender but not falling apart. It’s best to check them at the 10 minute mark. The smaller the potato pieces, the less time they need to cook.
- This potato salad tastes the best when it has a chance to chill in the refrigerator for at least an hour, giving the flavors all a chance to come together.
Nutrition
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