Fresh Dill Potato Salad
Recipe Guy
American | Party and Potluck | Fil-Am Fusion
Fresh dill and cucumber give this potato salad a clear, crisp counterpoint to its creamy dressing. Sour cream, lemon, and Dijon keep the mayonnaise from dominating, while red onion and parsley add bite. Leave the potatoes in chunks so the salad stays substantial.
About This Recipe
Yukon Gold or baby potatoes are simmered from cold salted water until tender but still intact. After draining, they release steam before meeting the dressing, which helps avoid carrying excess cooking water into the bowl with them.
The warm potatoes are folded with mayonnaise, sour cream, lemon juice, Dijon, and grated garlic. Dill is a main ingredient here, not just a garnish. Add the cucumber, onion, and herbs gently, then chill so the finished salad has both creamy potatoes and cool, crunchy pieces.
Ingredient Notes
Potatoes
Yukon Gold potatoes stay creamy and hold shape better than russets.
Dressing
Season the dressing boldly because potatoes mute salt and acid.
Temperature
Warm potatoes absorb dressing better than fully cold potatoes.
Cooking Notes
- Cut the potatoes evenly before cooking and test a larger piece before draining. If the smallest pieces are already collapsing, a vigorous toss will quickly turn the salad into mash.
- Dry the cucumber and herbs after washing before chopping them. Water clinging to the mix-ins can loosen a dressing that was the right consistency when it met the potatoes.
Fresh Dill Potato Salad Recipe
A lighter creamy potato salad with sour cream, lemon, Dijon mustard, red onion, cucumber, parsley, and fresh dill.
Shopping List
- potatoes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove
- Salt and black pepper
- 1/4 cup red onion
- 1/3 cup chopped fresh dill
- 1/4 cup chopped parsley
- 1 cup diced cucumber
Ingredients
Potatoes
- 2 1/2 pounds Yukon Gold or baby potatoes
- 1 tablespoon kosher salt for the cooking water
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, grated
- Salt and black pepper
Mix-Ins
- 1/4 cup red onion, thinly sliced
- 1/3 cup chopped fresh dill
- 1/4 cup chopped parsley
- 1 cup diced cucumber
Instructions
- Cut potatoes into even pieces and place them in salted cold water.
- Simmer until tender but not falling apart.
- Drain well and let steam escape for 10 minutes.
- Whisk the dressing in a large bowl.
- Fold warm potatoes into the dressing so they absorb flavor.
- Add mix-ins gently so the potatoes stay chunky.
- Taste and adjust salt, pepper, acid, or sweetness.
- Chill before serving unless the recipe is meant to be served warm.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Fresh Dill Potato Salad
- Salt the water: Seasoning starts inside the potato, not just on the outside.
- Drain thoroughly: Watery potatoes make loose salad.
- Fold gently: Use a spatula to avoid mashed potato texture.
- Chill before serving: Most creamy versions taste better after resting.
How To Serve And Store
Serve chilled with grilled chicken, seafood, sandwiches, or picnic plates. Stir before serving if it sits overnight.
Common Questions
How long does it keep?
Refrigerate up to 4 days.
Can I use red potatoes?
Yes. They hold shape well.
How long can it sit out?
Keep creamy salads under 2 hours at room temperature.
Should the potatoes be completely cold before I dress them?
This version dresses them warm, after draining and letting steam escape. They should not carry a puddle of cooking water into the bowl; that water would thin the mayonnaise and sour cream mixture.
Why did my dill potato salad turn mushy?
The potatoes may have cooked past tenderness or been stirred too firmly. Stop while the pieces still hold their shape, then use a broad spatula to fold in the dressing and mix-ins instead of beating them together.
