Dill potato salad isn’t the stuff of your traditional potlucks and barbeques. Sour cream is added to the mayonnaise, creating a new, lighter taste.
And while the usual ingredients of potatoes, celery, and onion are still there, they take on an entirely new taste with the addition of dill, garlic, and lemon juice.
Try it and you’ll find out why this unique potato salad recipe is my favorite!
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What Is Dill Potato Salad?
If there’s one dish that can be guaranteed to be part of any American cookout, it’s got to be potato salad. There are probably as many potato salad recipes out there as there are families who enjoy them. But most potato salad recipes tend to have the same basic ingredients: potatoes, mayo, celery, and onions.
Dill potato salad is my take on the traditional. I initially created it to compliment grilled salmon. The flavors of the grilled fish and the potatoes went together beautifully, but more than that, I discovered that I loved the combination of sour cream and mayonnaise that I used in the dressing.
That fusion, along with the distinctive taste of dill, made this side dish unique. And when my kids asked me to make it again, I knew I created something special!
Do I Have to Use Dried Dill?
No!
I prefer using fresh herbs most of the time, but when I created this recipe, I didn’t have any. When I did buy my herbs fresh, they didn’t last for long in my fridge. Once I started growing my own herbs with the Click and Grow garden system though, I was able to work fresh herbs into more of my recipes. I highly recommend Click and Grow’s indoor gardens if you find yourself in the same boat with fresh herbs spoiling too quickly.
If you do use fresh herbs, realize that dried herbs are much stronger than their fresh counterparts. If you substitute fresh, you should use three times more fresh herbs as you would use dried. So for this recipe, you’d need to use three tablespoons of fresh dill instead of the one prescribed tablespoon of dried dill.
Can Substitutions Be Made?
Absolutely!
I’ve made this dish both with and without the addition of a hard boiled egg. I like the added dose of protein it provides, especially since I have a vegetarian in the family, but it’s quite good without the egg, too. And if you like bacon, try crumbling 4 to 6 slices of crispy bacon into the finished salad.
If you’re not a fan of sour cream, you can certainly use all mayonnaise instead of the sour cream and mayonnaise combination. Don’t like celery? Leave it out!
Like I say with all my recipes, make changes that fit with your family’s needs, likes, and dislikes. That’s why Grandma was such a good cook!
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Directions
- Prepare the potatoes. You can peel them if you’d like, but I prefer to leave the skins on. Cut the potatoes into bite-sized pieces and place in a pot of water. Bring to a boil. Cook the potatoes 10 to 20 minutes, or until the potatoes are fork-tender. Drain into a colander and rinse with cold water to cool.
- Pour the cooled potatoes into a large bowl. Add diced celery, red onion, and hard boiled egg. Mix gently to combine.
- Prepare the dressing. In a small bowl, combine mayonnaise, sour cream, dill, garlic salt, onion powder, black pepper, and lemon juice. Stir until well blended.
- Pour blended dressing over potato mixture. Fold into potatoes until the dressing is well incorporated. Chill until serving. Garnish with parsley, sprigs of dill, or sliced green onions, if desired.
Need Ideas on What to Serve with Dill Potato Salad?
- Lemony Baked Salmon pairs wonderfully with this dill salad.
- Fire up the grill for some HUGE Barbeque Bacon Stuffed Burgers
- Save room for dessert! Don’t miss our Old Fashioned Eclair Cake
Dill Potato Salad
Course: All Recipes, Sides, SaladsDifficulty: Easy6
servings30
minutes20
minutes50
minutesDill potato salad is a light-tasting alternative to traditional country potato salads that utilizes fresh herbs and a sour cream-mayonnaise dressing.
Ingredients
4 cups diced red potatoes (about 6 to 8)
1 stalk celery, diced
1 small red onion, diced
1 hard boiled egg, diced
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon dried dill
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
Directions
- Prepare the potatoes. Cut potatoes into bite-sized pieces (peeling is optional). Place cut pieces in a large pot of water.
- Bring water to a boil. Cook the potatoes at a simmer for 10 to 20 minutes, or until they are fork-tender. Drain into a colander and rinse with cold water to cool.
- Pour the cooled potatoes into a large bowl. Add diced celery, red onion, and hard boiled egg. Mix gently to combine.
- Prepare the dressing. In a small bowl, combine mayonnaise, sour cream, dill, garlic salt, onion powder, black pepper, and lemon juice. Stir until well blended.
- Pour blended dressing over potato mixture. Fold into potatoes until the dressing is well incorporated. Chill until serving. Garnish with parsley, sprigs of dill, or sliced green onions, if desired.
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