One of the things we eat the most in our house in the summer months is potato salad. I’m not a huge fan of hot food in the summer, so for the most part, we eat salads and food from the grill. I’ve tried several different recipes, but over the years, I’ve come up with this adaptation of my favorites that makes it uniquely mine. Sour Cream and Dill Potato Salad has that amazing sour creamy taste that goes perfect with potatoes.

It also combines my other favorite potato salad ingredient: dill. Give this one a try the next time you’re looking for a delicious potato salad. You won’t regret it!

First, wash, peel, and chop a 5-lb bag of red potatoes. Sometimes I will make potato salad without peeling, but then my daughter won’t eat it. So I peel, even though it’s a big pain in the rear. 

Drop the potatoes into the boiling water and let boil for approximately 15 minutes. If you like them on the harder side, start checking them for doneness at around 10 minutes. 

While the potatoes are boiling, combine the rest of the ingredients in a large bowl to make sour cream and dill potato salad dressing. The dressing should have a dip-like consistency.

When the potatoes are finished boiling, drain and rinse to get rid of the extra starches. 

While they’re still warm (not boiling hot), add them to the sour cream and dill potato salad dressing. Because the potatoes are warm, this will thin out the dressing and make it seem a little soupy. Don’t worry; once it cools it will thicken again.

Stir to combine, and then cover and refrigerate.

Be sure to stir a few times more as the potatoes cool. This not only helps the potatoes to cool faster, it makes sure that the dressing is evenly distributed.

Once the potatoes are cool, add a little garnish (I used a homemade dill pickle and some more dried dill) and serve!

Give it a try and let me know your thoughts! I’d love to hear them!

Now if you’ll excuse me, I’ve got some potato salad in the fridge waiting for me!

Sour Cream and Dill Potato Salad

Continue to Content

Recipe

Sour Cream and Dill Potato Salad

This Sour Cream and Dill Potato Salad is sure to be a summer favorite! The creamy sour cream mixed with bold dill flavor is the perfect combination.

Print

Ingredients

• 1 5-lb bag red potatoes
• 1 16-oz container sour cream
• 1 ½ cup mayonnaise
• 1 small onion diced
• 1 teaspoon dill pickle juice
• 2 tablespoon dried dill
• 1 tablespoon celery salt
• 1 teaspoon chives
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dry mustard
• 1 quartered dill pickle for garnish

Instructions

1. Wash and peel (peeling optional) potatoes. Cut into similarly-sized pieces.

2. Drop potatoes into boiling water and boil for approximately 15 minutes. Test a piece for desired consistency.

3. While potatoes boil, combine all remaining ingredients in a large bowl to make the dressing.

4. Stir until smooth. Dressing should be a dip-like consistency.

5. When the potatoes are as firm as you want them to be, drain them and rinse off the starch.

6. Add the potatoes to the dressing while they are still warm.

7. Stir to coat potatoes and refrigerate.

8. As the potatoes are cooling, stir again, and then again before serving.

9. Garnish and Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram