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Creamy Dill Potato Salad

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.

Creamy Dill Potato Salad in a serving bowl.

Simple Ingredients

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.

Creamy Dill Potato Salad

Type Of Potatoes To Use

Red potatoes are my favorite for this recipe. You can leave the skins on or peel them. Yukon Gold potatoes are a good substitute.

Spice It Up

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!

Overhead of Creamy Dill Potato Salad.

Make Ahead and Storage

This recipe should be made at east 1 hour in adavnce to give the flavors time to blend. Leftovers will keep in an airtight container for 4 days in the refrigerator.

More Recipes Using Dill

Creamy Dill Potato Salad in serving bowl.

More Potato Salad Favorites

Watch the short video below to see how easy this recipe is to make.

Creamy Dill Potato Salad

Creamy Dill Potato Salad is a fabulously delicious, but simple potato salad loaded with the flavor of fresh dill. 
PREP: 10 minutes
COOK: 15 minutes
TOTAL: 25 minutes


  • 3 pounds small red potatoes
  • 2 teaspoons salt
  • 1 tablespoon cider vinegar
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 green onions, sliced
  • 3 tablespoons chopped fresh dill


  • 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.


Yukon Gold potatoes can be substituted for red potatoes.


Calories: 410kcal
Author: Christin Mahrlig
Course: Side Dish
Cuisine: Southern
Keyword: potatoes, summer

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Originally posted July 19, 2017.

Disclosure: This post may contain affiliate links.

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7 thoughts on “Creamy Dill Potato Salad”

  1. My store was out of fresh dill. Sub one tablespoon of dried. Also subbed plain Greek yogurt for the sour cream to reduce sodium. Still absolutely delish. The vinegar adds the perfect tang.

  2. I’ve made this a few years in a row for 4th of July and it’s always a hit! Thank you for the recipe. It’s delicious! A good alternative to the generic potato salad.

  3. sounds good . i make almost the same.. add chopped celery , cut up boiled egg and yellow mustard

  4. Nancy Halstead

    This creamy dill potato salad was excellent, I did not change a thing . Used some Cajun seasoning for the seasoned salt as suggested. My family is asking for more.

    Thank you!

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