Jump to:

Why This Dill Potato Salad Recipe Works

What You’ll Need for Creamy Dill Potato Salad with Eggs

How to Make Creamy Dill Potato Salad with Eggs

Serving and Storage Tips for Dill Potato Salad

Mistakes to Avoid while making Dill Potato Salad

Suggestions for Customizing Your Dill Potato Salad

Conclusion: Why This Dill Potato Salad Will Become Your Go-To Recipe

Looking for the perfect dill potato salad recipe to bring to your next gathering? This creamy dill potato salad with eggs is a classic side dish that combines tender red potatoes, hard-boiled eggs, and a tangy dressing infused with fresh dill. The combination of creamy textures and bright flavors makes this potato salad stand out from ordinary versions. Whether you’re hosting a summer barbecue or need a reliable side dish for a potluck, this dill potato salad recipe delivers consistent, crowd-pleasing results every time.

❤️

Why You'll Love This Recipe

Perfect balance of flavors – The combination of tangy sour cream, rich mayonnaise, and aromatic dill creates a dressing that coats every potato piece with delicious flavor.
Make-ahead friendly – This dill potato salad actually tastes better after it sits for a few hours, making it perfect for busy hosts who want to prepare dishes in advance.
Versatile serving options – Works beautifully alongside grilled meats, as part of a picnic spread, or even as a light lunch on its own.
Simple ingredients – Uses basic pantry staples and fresh produce that are easy to find year-round in most grocery stores.
Customizable recipe – While delicious as written, this potato salad provides a perfect base for adding your own favorite ingredients and personal touches.

Why This Dill Potato Salad Recipe Works

This dill potato salad recipe stands out because it perfectly balances several key elements that make potato salad truly exceptional. First, the cooking method ensures the red potatoes maintain their shape and texture without becoming mushy. By simmering them until just tender and leaving the skins on, you get a pleasing texture contrast between the creamy interior and slightly firmer exterior.

The dressing combines both sour cream and mayonnaise, creating a richer, more complex base than recipes using mayonnaise alone. The addition of apple cider vinegar provides just enough acidity to cut through the richness, while Dijon mustard adds depth and a subtle tang that complements the potatoes beautifully.

Perhaps most importantly, the dill weed is the star flavor that ties everything together. Unlike more common herb choices like parsley, dill brings a distinctive, aromatic quality that makes this potato salad memorable. When combined with the chopped hard-boiled eggs, which add protein and a velvety texture, you get a perfectly balanced side dish that’s substantial enough to satisfy.

As noted by many potato salad enthusiasts on Mom’s Dill Potato Salad Recipe, the key to success is allowing the flavors to meld in the refrigerator before serving. This resting period is crucial for developing the full flavor profile.

What You’ll Need for Creamy Dill Potato Salad with Eggs

Ingredients

10 unpeeled red potatoes (about 2-2.5 pounds)
¾ cup sour cream
¾ cup mayonnaise
½ white onion, finely chopped
1 stalk celery, finely chopped
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon celery salt
Salt and black pepper to taste
5 hard-boiled eggs, roughly chopped
1 tablespoon dried dill weed (or 3 tablespoons fresh dill, chopped)

Tools

Large pot for boiling potatoes
Medium pot for boiling eggs (if not already prepared)
Colander for draining
Cutting board and sharp knife
Mixing bowls (medium and large)
Measuring cups and spoons
Wooden spoon or rubber spatula for mixing
Plastic wrap or container with lid for storage

Having everything prepared before you start will make the assembly process much smoother. If you’re looking for more complete meal ideas to serve with this dill potato salad, consider pairing it with the Ultimate Chicken Casserole: A Comforting Family Favorite for a hearty dinner that’s sure to please everyone at the table.

How to Make Creamy Dill Potato Salad with Eggs

Prepare the potatoes: Place the unpeeled red potatoes in a large pot and cover them completely with cold water. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce to medium-low and simmer until the potatoes are tender when pierced with a fork but still firm, about 20 minutes. Be careful not to overcook them.
Cool and cut the potatoes: Drain the potatoes in a colander and let them cool until you can handle them comfortably. Once cooled, cut them into bite-sized chunks, about ¾-inch pieces. Place the cut potatoes in a large salad bowl.
Make the dressing: In a medium bowl, combine the sour cream, mayonnaise, finely chopped onion, celery, apple cider vinegar, Dijon mustard, celery salt, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and the dressing is smooth.
Combine ingredients: Add the chopped hard-boiled eggs to the bowl with the potatoes. Sprinkle the dried dill weed evenly over the potatoes and eggs.
Add dressing: Pour the prepared dressing over the potato and egg mixture. Gently fold everything together using a wooden spoon or rubber spatula, being careful not to mash the potatoes. Mix just until all ingredients are evenly coated with dressing.
Chill: Cover the bowl with plastic wrap or transfer to a storage container with a lid. Refrigerate for at least 30 minutes, though 2-3 hours or overnight is preferable to allow the flavors to develop fully.
Serve: Before serving, give the potato salad a gentle stir and taste for seasoning. Adjust salt and pepper if needed. You may also sprinkle a little additional dill on top for presentation.

This recipe follows a similar approach to the popular Southern Dill Potato Salad Recipe, but with a creamier dressing that complements the eggs beautifully.

♥

Chef's Helpful Tips

For the best texture, start potatoes in cold water – This allows them to cook evenly throughout. Starting in hot water can cause the outside to cook too quickly while the inside remains undercooked.
Don’t peel the red potatoes – The thin skins add color, texture, and nutrients to your dill potato salad. They also help the potato chunks maintain their shape during mixing.
Cook potatoes until just fork-tender – Overcooked potatoes will fall apart when mixing. Test by inserting a fork; it should slide in easily but the potato shouldn’t fall apart.
Dress the potatoes while they’re still slightly warm – Warm potatoes absorb flavors better than cold ones. Let them cool just enough that they won’t melt the dressing.
Season in layers – Add a pinch of salt to the boiling water for the potatoes, season the dressing well, and then taste the final saladto adjust seasonings. This creates depth of flavor throughout the dish.

Serving and Storage Tips for Dill Potato Salad

This creamy dill potato salad with eggs can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually improve after the first day as they have more time to meld together. If you’re planning to make it for a special occasion, consider preparing it the day before to achieve the best flavor profile.

For food safety, never leave potato salad at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C). When serving at outdoor events, keep the salad chilled by placing the serving bowl in a larger bowl filled with ice, or use a specially designed cold serving tray.

If you notice the salad has dried out slightly after storage, you can refresh it by stirring in a small amount of additional mayonnaise or sour cream before serving. This will restore the creamy texture without altering the flavor significantly.

Serving Tips

Presentation: Serve your dill potato salad in a glass bowl to showcase the colorful ingredients. Garnish with a sprinkle of fresh dill and paprika for an appealing presentation.
Accompaniments: This potato salad pairs beautifully with grilled meats, especially burgers, hot dogs, and grilled chicken. It’s also excellent alongside sandwiches for a picnic lunch.
Complete meal: For a complete summer meal, serve this dill potato salad with 10-Minute Creamy Garlic Shrimp Pasta and a simple green salad.
Temperature: This salad is best served cold but not straight from the refrigerator. Remove it about 15-20 minutes before serving to take the chill off slightly, which allows the flavors to be more pronounced.

Mistakes to Avoid while making Dill Potato Salad

Even experienced cooks can sometimes run into issues when making potato salad. Here are some common mistakes to avoid when preparing your dill potato salad:

Overcooking the potatoes: This is perhaps the most common mistake. Overcooked potatoes will turn mushy and fall apart when mixed with other ingredients. Always test for doneness by inserting a fork – it should meet some resistance but still slide in relatively easily.
Under-seasoning the dressing: Potatoes need generous seasoning as they tend to absorb flavors. Make sure your dressing is well-seasoned before adding it to the potatoes. It should taste slightly saltier than you think necessary on its own.
Mixing too vigorously: Gentle folding is key to maintaining the integrity of your potato chunks and egg pieces. Overmixing can turn your beautiful salad into something resembling mashed potatoes with bits in it.
Skipping the resting period: Potato salad needs time for the flavors to develop and meld together. Skipping the refrigeration period will result in a less flavorful dish.
Using the wrong potatoes: Waxy potatoes like red potatoes or Yukon Golds are best for potato salad because they hold their shape after cooking. Starchy potatoes like Russets tend to fall apart more easily.

💡

You Must Know

Food safety is crucial with potato salad – Because this dish contains mayonnaise, eggs, and dairy, it can become a breeding ground for bacteria if left at room temperature. Always keep it refrigerated until ready to serve, and don’t leave it out for more than 2 hours.
The type of potatoes matters significantly – Red potatoes are ideal for this recipe because they’re waxy and hold their shape. If substituting, choose another waxy variety like Yukon Gold or fingerlings, but avoid starchy varieties like Russets.
Dill is the star flavor – While you can adjust other ingredients to taste, reducing the dill will fundamentally change the character of this potato salad. If using fresh dill instead of dried, triple the amount as dried herbs are more concentrated.
The texture should be creamy but not soupy – If your dressing seems too thick, add a little more vinegar or a splash of milk. If it’s too thin, add more mayonnaise. The goal is a dressing that coats the potatoes well without pooling in the bottom of the bowl.

Suggestions for Customizing Your Dill Potato Salad

While this creamy dill potato salad with eggs is delicious as written, you can easily adapt it to suit your preferences or dietary needs. Here are some creative variations to consider:

Add protein: Transform this side dish into a main course by adding diced ham, crumbled bacon, or flaked smoked salmon.
Make it tangier: Increase the vinegar or add diced pickles or capers for an extra punch of acidity.
Add crunch: Include diced bell peppers, radishes, or cucumber for additional texture and freshness.
Herb variations: While dill is the star, you can add other herbs like chives, parsley, or tarragon for complexity. Just remember that dill should remain the dominant flavor for this to remain a true dill potato salad.
Lighten it up: For a lighter version, replace some or all of the mayonnaise with Greek yogurt. This will reduce the calories while adding a pleasant tanginess.
Make it vegan: Omit the eggs and use vegan mayonnaise and plant-based sour cream alternatives. The dill flavor will still shine through beautifully.
Spice it up: Add a dash of cayenne pepper, paprika, or a few dashes of hot sauce to give your potato salad a subtle heat.

For a simpler variation that still highlights the dill flavor, you might want to check out this Easy Potato Salad with Dill Recipe, which offers a more streamlined approach.

FAQs:

Can I make dill potato salad ahead of time?

Absolutely! In fact, dill potato salad tastes even better when made 1-2 days ahead of time. The flavors have more opportunity to meld together, resulting in a more cohesive and flavorful dish. Store it in an airtight container in the refrigerator, and give it a gentle stir before serving. Just be sure not to prepare it more than 3-4 days in advance for food safety and optimal freshness.

What's the best type of potato for dill potato salad?

Waxy potatoes are best for potato salad because they hold their shape well after cooking. Red potatoes, as used in this recipe, are an excellent choice. Yukon Gold potatoes are another great option, offering a slightly buttery flavor. Avoid starchy potatoes like Russets, which tend to fall apart and create a mushier texture in potato salad.

Can I use fresh dill instead of dried in my potato salad?

Yes, fresh dill is an excellent substitution and will give your potato salad an even more vibrant flavor. As a general rule, use three times the amount of fresh herbs compared to dried. So for this recipe, instead of 1 tablespoon of dried dill, use 3 tablespoons of chopped fresh dill. You may want to reserve a little extra fresh dill for garnishing just before serving.

How can I make my dill potato salad healthier?

To create a lighter version of this dill potato salad, substitute some or all of the mayonnaise with Greek yogurt. You can also use light sour cream instead of regular. Increasing the proportion of celery and adding other crunchy vegetables like bell peppers will add volume and nutrients without significant calories. Finally, leaving the potato skins on (as this recipe does) retains more fiber and nutrients.

Why did my potato salad turn out watery?

A watery potato salad usually results from one of three issues: 1) The potatoes weren’t drained thoroughly after cooking, 2) The potatoes were still hot when the dressing was added, causing condensation, or 3) The potatoes were overcooked, causing them to release moisture. To fix a watery salad, drain off any excess liquid, add a bit more mayonnaise or sour cream to thicken the dressing, and refrigerate for at least an hour before serving.

Conclusion: Why This Dill Potato Salad Will Become Your Go-To Recipe

This creamy dill potato salad with eggs stands out from standard potato salad recipes thanks to its perfect balance of flavors and textures. The combination of tender red potatoes, creamy dressing, and the distinctive aroma of dill creates a side dish that’s both comforting and sophisticated. The addition of hard-boiled eggs adds protein and richness that makes this salad substantial enough to satisfy even hearty appetites.

What makes this dill potato salad recipe truly special is its versatility. It pairs beautifully with everything from simple sandwiches to elaborate grilled entrées. It’s equally at home at a casual backyard barbecue or an elegant summer dinner party. And because it can be prepared in advance – even improving with a day in the refrigerator – it’s the perfect make-ahead dish for busy hosts.

Whether you’re looking for a reliable contribution to a potluck, a crowd-pleasing side for your next family gathering, or simply a delicious way to enjoy summer produce, this dill potato salad delivers. The classic combination of potatoes, eggs, and dill creates a timeless dish that will have everyone asking for your recipe.

For dessert after enjoying this hearty potato salad, consider trying the 5-Ingredient Easy Keto Cloud Cake Recipe for a light and satisfying sweet finish to your meal.