Creamy Dill Potato Salad is a fabulously delicious, but simple potato salad loaded with the flavor of fresh dill. The chunks of red potato are heavily covered in a sour cream-based dressing.
I love all types of potato salad. This Southern Potato Salad is probably my favorite. But sometimes I’m really craving a dill potato salad like this one. Made with red potatoes, LOTS of sour cream (plus mayo), green onions, and plenty of dill. And that’s about it.
The flavor of the sour cream and dill together is like magic and there’s no need for much else.
I do add a splash of apple cider vinegar to perk up the flavor and a sprinkle of seasoned salt (Lawry’s is my favorite) and celery salt.
If you want to spice it up some, sprinkle some Tony Chachere’s on top. If there’s one thing my Louisiana college roommates taught me, it’s how good Tony Chachere’s tastes on potato salad. 🙂
Every picnic should have a bowl of Creamy Dill Potato Salad!
- Place potatoes in a large pot. Cover with water and add 2 teaspoons salt. Bring water to a boil. Reduce heat and simmer until potatoes are soft, about 15 to 20 minutes.
- Drain potatoes. You can leave the skins on or peel them. Cut each potato in half or quarters, depending on size. Place potatoes in a large bowl and drizzle with the vinegar.
- Add mayonnaise, sour cream, seasoned salt, celery salt, and pepper. Stir well to mix.
- Stir in green onions and dill. Cover and chill at least 1 hour.
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