Creamy Red Potato Salad with Dill Recipe
This classic Red Potato Salad combines tender red potatoes with a creamy dressing made from sour cream, mayonnaise, and fresh herbs. Enhanced with crisp celery and tangy baby dill pickles, it’s a refreshing side dish perfect for picnics, barbecues, or any casual gathering.
CourseSide Dish
CuisineAmerican
Keywordred potato salad, potato salad recipe, creamy potato salad, red potatoes, picnic side dish, summer salad, Stovetop
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings6 servings
Calories270kcal
Ingredients
Potatoes
- 2 ½ lbs. red potatoes, cut into bite size chunks
Dressing
- ⅔ cup sour cream
- ½ cup mayonnaise
- 2 ½ tablespoon fresh lemon juice
- 1 tablespoon dijon mustard
- ⅔ cup chopped green onions
- ¼ cup chopped fresh parsley
- 1 ½ tablespoon minced fresh dill
- Salt and black pepper to taste
Add-ins
- ½ cup diced celery
- ½ cup diced baby dill pickles
Instructions
- Place the red potatoes in a large pot and cover them with water by about 1 inch. Bring to a boil over medium-high heat and season the water with salt to taste.
- Reduce the heat to medium and let the potatoes simmer until they are tender but still hold their shape when pierced, about 10 minutes.
- Drain the potatoes and let them cool. To speed up cooling, transfer them to an ice bath for a few minutes, then drain thoroughly.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, fresh lemon juice, dijon mustard, chopped green onions, parsley, and fresh dill. Season with salt and black pepper to taste.
- Add the cooled potatoes to the bowl with the dressing. Add the diced celery and baby dill pickles, then toss gently to evenly coat all ingredients.
- Serve the potato salad immediately or refrigerate in an airtight container for up to 3 days. If the salad thickens during chilling, thin it with a little milk or water before serving.
Notes
- To ensure the potatoes hold their shape, avoid overcooking; they should be tender but firm.
- Using baby dill pickles adds a nice tangy crunch but you can substitute with regular dill pickles finely chopped.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- This salad tastes best after chilling for at least 1 hour to allow flavors to meld.
- Adjust salt and pepper according to your taste, especially after chilling.
Nutrition
Serving: 1 cup | Calories: 270kcal | Carbohydrates: 22g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 10mg | Sodium: 400mg | Fiber: 3g | Sugar: 3g