This easy sour cream dill potato salad features tender red potatoes, crunchy celery, and fresh herbs folded into a light, tangy mayonnaise dressing. It's a simple, make-ahead side dish that's perfect for summer cookouts, potlucks, or casual weekday lunches.
Jump to:
Boiled red potatoes, diced celery, red onion, and fresh dill are folded into a creamy mayo dressing with a little tang from Dijon mustard.
Why You'll Love This Recipe
The Perfect Texture: Leaving the skins on the red potatoes adds great color and texture, while the celery and onion give it a good crunch.
Make-Ahead Friendly: This salad actually tastes better the next day after the flavors have had time to marry.
Ingredients
- Small red potatoes
- Celery
- Red onion or scallions
- Mayonnaise
- Sour cream
- White wine vinegar
- Dijon mustard
- Sugar
- Fresh dill
- Fresh parsley
- Chives
- Kosher salt and freshly ground black pepper
See the recipe card below for the ingredient amounts and instructions.
How To Make Red Potato Salad
- Boil the potatoes: Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt and bring to a boil. Lower the heat and simmer for 10 to 12 minutes, or until the potatoes are fork-tender.
- Cool completely: Drain the potatoes in a colander and spread them out on a sheet pan. Let them cool completely to room temperature before adding the dressing.
- Whisk the dressing: In a large bowl, whisk together the mayonnaise, sour cream, white wine vinegar, Dijon mustard, sugar, ½ teaspoon kosher salt, and freshly ground black pepper.
- Add the vegetables and herbs: Stir the celery, red onion or scallions, dill, parsley, and chives into the dressing.
- Combine the salad: Add the cooled potatoes and gently fold with a rubber spatula until everything is evenly coated. Try not to break up the potatoes too much.
- Chill and serve: Cover and refrigerate for at least 1 hour, or overnight. Taste the salad cold and add more salt if needed. Garnish with extra chives and dill before serving.
Serving Suggestions
This potato salad pairs beautifully with burgers, hot dogs, ribs, or grilled chicken. If you're looking for main dish inspiration, try it alongside a fresh fish recipe
Tips for the Best Potato Salad
- Don't skip the salt: Potatoes absorb salt best while cooking. Properly salting your boiling water ensures flavor from the inside out.
- Taste after chilling: Cold mutes flavors slightly, and potatoes absorb salt as they sit. Always taste the salad right before serving to see if it needs one last pinch of salt or pepper.
- Be gentle: Use a rubber spatula to fold the salad so you don't accidentally mash the potatoes into a paste.
Storage & Make-Ahead
- To Make Ahead: You can easily make this the day before. If it looks a little dry after sitting overnight, simply stir in an extra spoonful of mayonnaise or sour cream to loosen it up before serving.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as mayo and sour cream will separate when thawed.
FAQ
Yes. This potato salad is even better after it chills for a few hours. You can make it the day before serving and keep it covered in the refrigerator.
No. The skins on red potatoes are thin and tender. They add color and texture to the salad.
Red bliss potatoes are a great choice because they hold their shape well. Yukon gold potatoes also work. Russet potatoes are softer and can fall apart more easily.
Yes. Pickle juice adds great flavor to potato salad. It gives the dressing a tangy, old-fashioned taste.
Yes. This potato salad is a great side dish for grouper tacos, blackened fish tacos, and grilled fish. The cool dressing balances the warm fish and spices.
Potato salad will keep for up to 3 days in an airtight container in the refrigerator.
More Cold Summer Salad Recipes
- Deli Potato Salad
- Sweet Coleslaw
- Potato Salad With Pickles and Eggs
- New York Deli Macaroni Salad
- Shrimp Salad with Pasta
Looking for more easy summer side dishes? Visit Deli Summer Salads for all of our cold pasta salads, potato salads, coleslaw recipes, and picnic favorites. These are perfect for cookouts, potlucks, and backyard barbecues.
Sour Cream Dill Potato Salad Recipe
Ingredients
- 1 24-ounce bag small red potatoes, washed and quartered, skins left on
- ⅓ cup finely diced celery
- 3 tablespoons finely chopped red onion or thinly sliced scallions
- ⅓ cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon white wine vinegar
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon sugar
- 1 tablespoon finely chopped fresh dill plus more for garnish
- 1 tablespoon chopped fresh parsley
- 1 tablespoon thinly sliced chives plus more for garnish
- ½ teaspoon kosher salt plus more to taste
- freshly ground black pepper to taste
Instructions
- Boil the potatoes: Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt and bring to a boil. Lower the heat and simmer for 10 to 12 minutes, or until the potatoes are fork-tender.
- Drain the potatoes in a colander and spread them out on a sheet pan. Let them cool completely to room temperature. Warm potatoes can loosen the dressing.
- Whisk the dressing: In a large bowl, whisk together the mayonnaise, sour cream, white wine vinegar, Dijon mustard, sugar, ½ teaspoon kosher salt, and freshly ground black pepper.
- Add the vegetables and herbs: Stir the celery, red onion or scallions, dill, parsley, and chives into the dressing.
- Add the cooled potatoes and gently fold with a rubber spatula until everything is evenly coated. Try not to break up the potatoes too much.
- Cover and refrigerate for at least 1 hour, or overnight. Taste the salad cold and add more salt if needed. Garnish with extra chives and dill before serving.
Leave a Reply
You must be logged in to post a comment.