Creamy Potato Salad Dill

My neighbor brought a bowl of creamy potato salad to a backyard dinner years ago, and I watched people go back for thirds while barely touching everything else on the table. The secret, she told me later over coffee, was treating the potatoes gently and letting them soak up the flavors for hours in the fridge. I've made this version dozens of times since, tweaking it slightly each summer, and it's become the dish people actually ask me to bring.

I made this for my daughter's school potluck once and someone's mom asked for the recipe right there in the cafeteria line. That small moment—where food became a conversation starter—reminded me that the simplest dishes sometimes mean the most to people.

Ingredients

• Yukon Gold or red potatoes: These waxy varieties hold their shape when boiled instead of turning mealy, which is everything in a good potato salad.
• Mayonnaise: Use real mayo here; it makes a difference in creaminess and flavor that's worth the small extra cost.
• Sour cream: This keeps the dressing from being one-note while adding a subtle tang that balances the richness.
• Dijon mustard: Just a couple tablespoons add sophistication and cut through the richness beautifully.
• Apple cider vinegar: Sharper and more complex than white vinegar, it gives the whole dish depth.
• Fresh lemon juice: Never skip this; it brightens everything and keeps the potatoes from tasting dull.
• Fresh dill: This is the soul of the dish, so use the real thing and chop it just before mixing if you can.
• Celery, red onion, and fresh herbs: These provide texture and a subtle crunch that keeps the salad from feeling one-dimensional.

Instructions

Boil the potatoes gently:

Start with cold, salted water and bring to a boil, then simmer for 10 to 12 minutes until just tender enough to pierce with a fork. The key is stopping before they fall apart; they'll continue cooking slightly as they cool.

Make the dressing:

Whisk mayo, sour cream, mustard, vinegar, lemon juice, sugar, salt, and pepper until completely smooth. Taste it before you add the potatoes—it should taste slightly bold since it's seasoning everything.

Combine with care:

Once the potatoes have cooled enough to handle, gently fold them into the dressing along with the celery, onion, and herbs. Use a spatula and move slowly so the potatoes don't break down into mush.

Add eggs if using:

Fold in chopped hard-boiled eggs last so they stay in nice chunks rather than getting broken up by overmixing.

Taste and season:

Always taste before it goes in the fridge; flavors will meld and develop, but seasoning doesn't change.

Chill and let flavors meld:

Cover and refrigerate for at least an hour, though overnight is even better. This resting time is what transforms it from just combined ingredients into something that feels whole and integrated.

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There's something comforting about a bowl of potato salad that shows up to a meal completely unpretentious and genuine. It's never the fancy dish, but somehow it's always the one that runs out first.

Why This Works So Well

The combination of mayo and sour cream creates a dressing that's rich but not heavy, while the vinegar and lemon juice keep everything tasting fresh instead of cloying. The vegetables add welcome texture and the fresh herbs make it feel like summer, even if you're making it in your kitchen on a rainy Tuesday. The acid in the dressing actually helps preserve the salad, which is why it's safe to make a day or two ahead.

Making It Your Own

This recipe is a foundation, not a prison. I've added diced pickles when I wanted extra tang, thrown in some capers for briny pops, and once I tossed in some crispy bacon because why not. If you're dairy-free, Greek yogurt or a good dairy-free mayo works surprisingly well, though the flavor shifts slightly and becomes a bit tangier.

Serving and Storage

Serve this straight from the fridge or let it sit at room temperature for 20 minutes before serving—it's genuinely good either way. It keeps covered in the refrigerator for up to 3 days, though I find it tastes best on days one and two. Fresh herb garnish right before serving makes it look intentional instead of like it's been sitting around.

• Make it the day before a gathering so you're actually present instead of chopping celery last minute.
• If it seems too thick after chilling, thin it with a splash of lemon juice or a little more sour cream rather than mayo.
• This salad genuinely pairs with everything from grilled chicken to sandwiches to cold cuts, so make extra.

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This is the kind of dish that teaches you a lesson about simplicity done right, and why the best food is often the kind you don't overthink. Make it, share it, and watch it disappear.

Recipe FAQs

→ What type of potatoes work best?

Yukon Gold or red potatoes are ideal for their creamy texture and ability to hold shape after boiling.

→ Can I prepare the dressing in advance?

Yes, mixing the dressing beforehand allows the flavors to develop fully before combining with the potatoes.

→ How long should the salad be chilled?

At least one hour of refrigeration helps meld the flavors and enhances the overall taste.

→ What herbs add freshness to this dish?

Fresh dill, chives, and parsley provide vibrant, aromatic notes that complement the creamy base.

→ Are there optional ingredients to customize the dish?

Hard-boiled eggs can be added for extra richness, and diced pickles or capers give a tangy twist.