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A mixing bowl on a cutting board full of red potato salad with a hard boiled egg on top.
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5 from 1 vote

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!
Prep Time10 minutes
Cook Time20 minutes
Cooling Time10 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 498kcal
Author: Jacqui

Equipment

  • 1 large pot
  • 1 large mixing bowl
  • 1 baking sheet (to cool the potatoes faster)

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
US Customary - Metric

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

Click on the time in the instructions to start a timer!
Storage
Refrigerate in an airtight container for 2-3 days.
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.

Nutrition

Calories: 498kcal | Carbohydrates: 39g | Protein: 9g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 563mg | Potassium: 1128mg | Fiber: 4g | Sugar: 5g | Vitamin A: 309IU | Vitamin C: 21mg | Calcium: 66mg | Iron: 2mg