Traditional Sour Cream and Dill Potato Salad

Potato salad is one of those dishes that shows up at every summer gathering, and honestly, I’m never mad about it. There’s something about creamy potatoes mixed with fresh herbs that just works, especially when you’re standing around a grill with friends and family. But I got tired of the same old mayo-heavy version that tastes like every other bowl at the potluck.

That’s when I started playing around with sour cream and fresh dill. The sour cream gives it a tangy kick that cuts through the richness, and the dill adds this fresh, bright flavor that makes it taste less heavy. I use red potatoes because they hold their shape and have a waxy texture that doesn’t turn mushy. Plus, you can leave the skins on, which means less peeling for me.

Want something that’s creamy but not boring? This is it. It’s my go-to side dish for cookouts now, and people always ask for the recipe.

What Kind of Potatoes Should I Use?

Red potatoes are the perfect choice for this potato salad because they hold their shape well after boiling and have a naturally creamy texture. You can use small new potatoes or larger red potatoes cut into bite-sized chunks – both work great. If you can’t find red potatoes, Yukon Gold potatoes are a solid backup option since they’re also waxy and won’t fall apart when mixed with the dressing. Whatever you choose, just make sure not to overcook them – you want the potatoes tender but still firm enough to hold together when you toss them with the sour cream dressing.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps:

• Red potatoes: Yukon golds work great here too and give you a buttery flavor. You can also use russets, but they’re a bit starchier and may break apart more easily, so handle them gently when mixing.
• Sour cream: Greek yogurt makes a good substitute if you’re looking for something tangier or want to cut calories. Use the same amount and expect a slightly different texture.
• Mayonnaise: You can replace half or all of the mayo with additional sour cream or Greek yogurt for a lighter version. The salad will be a bit less creamy but still tasty.
• Fresh dill: If you only have dried dill, use about 1 1/2 tablespoons instead since dried herbs are more concentrated. Fresh parsley or chives can also work if you’re out of dill entirely.
• Green onions: Regular yellow or white onion works fine – just use about 1/4 cup finely chopped. You could also try shallots for a milder flavor.
• Lemon juice: White wine vinegar or apple cider vinegar can step in if you’re out of lemon juice. Start with 1 1/2 tablespoons and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is overcooking the potatoes, which turns them mushy and makes your salad look more like mashed potatoes – start checking them at 15 minutes by poking with a fork, and they should be tender but still hold their shape.

Another common error is mixing the dressing with warm potatoes, which can make the mayonnaise separate and create an oily texture, so always let your potatoes cool completely before tossing.

Don’t skip the chilling time, as potato salad tastes best when the flavors have had at least an hour to blend together in the fridge, and it’s even better the next day.

For extra flavor, try seasoning your potato cooking water with salt – the potatoes will absorb some of it while boiling, giving you better taste throughout instead of just on the surface.

What to Serve With Sour Cream and Dill Potato Salad?

This potato salad is a natural fit for any backyard cookout or picnic, so I love serving it alongside grilled meats like burgers, hot dogs, or barbecue chicken. It also pairs really well with grilled fish or shrimp since the dill and lemon flavors complement seafood nicely. For a complete summer spread, add some corn on the cob, coleslaw, or baked beans to round out the meal. If you’re keeping things simple, this potato salad is filling enough to enjoy with just some crusty bread and sliced tomatoes for a light lunch.

Storage Instructions

Store: This potato salad actually tastes better the next day after all the flavors have had time to mingle. Keep it in an airtight container in the fridge for up to 4 days. Just give it a good stir before serving since the dressing might settle a bit.

Make Ahead: You can totally prep this a day or two in advance, which makes it perfect for potlucks and barbecues. I like to cook and dice the potatoes the night before, then toss everything together a few hours before serving so it’s nice and cold.

Serve: Always serve this salad cold straight from the fridge. If it’s been sitting out at a picnic or party for more than 2 hours, it’s best to toss it since mayo-based salads can spoil quickly at room temperature.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 22-28 g
• Fat: 105-120 g
• Carbohydrates: 195-215 g

Ingredients

For the potatoes:

• 3.5 lb red potatoes (cut into 1-inch chunks)
• 1 3/4 cups celery (diced into 1/4-inch pieces for a consistent crunch)
• 3 green onions

For the dressing:

• 1 cup mayonnaise (I prefer Hellmann’s for the creamiest texture)
• 3/4 cup sour cream (I like Daisy brand to ensure it’s thick and rich)
• 2.5 tbsp lemon juice
• 5 tbsp dill (finely chopped, including the tender stems)
• 1.5 tbsp dijon mustard
• 1/2 tsp garlic powder

Step 1: Prepare the Mise en Place

• 1 3/4 cups celery, diced
• 5 tbsp dill, finely chopped
• 3 green onions, sliced

Dice the celery into 1/4-inch pieces and set aside—consistent sizing ensures even texture throughout the salad.

Finely chop the dill, including the tender stems, as they add delicate flavor.

Slice the green onions, separating the white and light green parts from the darker green tops; set them aside separately since we’ll use them at different times.

Having everything prepped and ready will make assembly quick once the potatoes are cooked.

Step 2: Cook and Cool the Potatoes

• 3.5 lb red potatoes

Cut the red potatoes into 1-inch chunks and place them in a large pot of cold salted water.

Bring to a boil and cook for 15-20 minutes until the potatoes are just fork-tender but still hold their shape—you want them cooked through but not mushy or falling apart.

Drain the potatoes in a colander and spread them on a baking sheet or large plate to cool to room temperature, about 15-20 minutes.

This cooling step is crucial; warm potatoes will cause the sour cream to break down and create a watery salad.

Step 3: Build the Creamy Dressing

• 1 cup mayonnaise
• 3/4 cup sour cream
• 2.5 tbsp lemon juice
• 1.5 tbsp dijon mustard
• 1/2 tsp garlic powder
• 5 tbsp dill, finely chopped
• 3 green onions, white and light green parts

In a large mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth and well combined.

Add the garlic powder, dill, and the white and light green parts of the green onions (reserve the dark green tops for garnish).

Taste the dressing and adjust seasonings as needed—I find that a good-quality sour cream like Daisy brand gives you that rich, thick base that makes the whole salad creamy without being heavy, so the seasonings really shine through.

Step 4: Combine and Season

• cooled potatoes from Step 2
• 1 3/4 cups celery, diced
• creamy dressing from Step 3

Add the cooled potatoes and diced celery from Step 1 to the dressing and gently fold everything together until the potatoes are evenly coated, being careful not to break them apart.

Taste and adjust seasonings with additional salt, pepper, or lemon juice if needed.

Transfer to a serving bowl or storage container.

Step 5: Chill and Finish

• reserved dark green parts of green onions

Cover and refrigerate the potato salad for at least 1 hour, allowing the flavors to meld and the salad to chill through.

Just before serving, garnish with the reserved dark green tops of the green onions for a fresh pop of color and mild onion flavor.

The salad actually tastes even better the next day, so don’t hesitate to make it ahead of time for entertaining.

Traditional Sour Cream and Dill Potato Salad

Delicious Traditional Sour Cream and Dill Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Calories: 1850

Ingredients Method

Ingredients

  

For the potatoes::

• 3.5 lb red potatoes (cut into 1-inch chunks)
• 1 3/4 cups celery (diced into 1/4-inch pieces for a consistent crunch)
• 3 green onions

For the dressing::

• 1 cup mayonnaise (I prefer Hellmann's for the creamiest texture)
• 3/4 cup sour cream (I like Daisy brand to ensure it's thick and rich)
• 2.5 tbsp lemon juice
• 5 tbsp dill (finely chopped, including the tender stems)
• 1.5 tbsp dijon mustard
• 1/2 tsp garlic powder

Method

 

1. Dice the celery into 1/4-inch pieces and set aside—consistent sizing ensures even texture throughout the salad. Finely chop the dill, including the tender stems, as they add delicate flavor. Slice the green onions, separating the white and light green parts from the darker green tops; set them aside separately since we'll use them at different times. Having everything prepped and ready will make assembly quick once the potatoes are cooked.
2. Cut the red potatoes into 1-inch chunks and place them in a large pot of cold salted water. Bring to a boil and cook for 15-20 minutes until the potatoes are just fork-tender but still hold their shape—you want them cooked through but not mushy or falling apart. Drain the potatoes in a colander and spread them on a baking sheet or large plate to cool to room temperature, about 15-20 minutes. This cooling step is crucial; warm potatoes will cause the sour cream to break down and create a watery salad.
3. In a large mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth and well combined. Add the garlic powder, dill, and the white and light green parts of the green onions (reserve the dark green tops for garnish). Taste the dressing and adjust seasonings as needed—I find that a good-quality sour cream like Daisy brand gives you that rich, thick base that makes the whole salad creamy without being heavy, so the seasonings really shine through.
4. Add the cooled potatoes and diced celery from Step 1 to the dressing and gently fold everything together until the potatoes are evenly coated, being careful not to break them apart. Taste and adjust seasonings with additional salt, pepper, or lemon juice if needed. Transfer to a serving bowl or storage container.
5. Cover and refrigerate the potato salad for at least 1 hour, allowing the flavors to meld and the salad to chill through. Just before serving, garnish with the reserved dark green tops of the green onions for a fresh pop of color and mild onion flavor. The salad actually tastes even better the next day, so don't hesitate to make it ahead of time for entertaining.