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Dill Potato Salad

Dill potato salad with tender baby potato halves coated in a tangy sour-cream and mayonnaise dressing. Fresh dill, celery crunch, and red onion slivers keep this easy potato salad bright and summer-ready.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2.5 lb baby potatoes halved
Add-ins
  • 0.5 cup celery thinly sliced
  • 0.25 cup red onion finely diced
  • 3 tbsp fresh dill chopped
Dressing
  • 0.75 cup sour cream
  • 0.25 cup mayonnaise
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 cracked black pepper to taste

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Cook and cool the potatoes
  1. Add halved baby potatoes to a Dutch oven filled with well-salted water and bring to a boil; cook for 12-15 minutes until fork-tender, stirring once or twice. Visual cue: the cut sides should feel soft when pierced with a fork.
  2. Drain the potatoes and spread them on a sheet pan to cool completely. Visual cue: they should stop steaming and feel room temperature before dressing.
Make the dill sour cream dressing
  1. Whisk sour cream, mayonnaise, white wine vinegar, Dijon mustard, garlic powder, salt, and cracked black pepper until smooth. Visual cue: the dressing should look glossy and evenly combined with no streaks.
Assemble and chill
  1. Add cooled baby potatoes, celery, red onion, and fresh dill to a large bowl and fold gently to distribute. Visual cue: herb flecks and onion should be visible throughout the potato pieces.
  2. Pour the dressing over the potato mixture and fold gently until every piece is coated without breaking up the halves. Visual cue: the potatoes should look lightly creamy with clinging dressing.
  3. Taste and adjust by adding more white wine vinegar, fresh dill, or salt as needed for balance. Visual cue: the flavor should taste bright, not flat or overly rich.
  4. Cover and refrigerate for at least 1 hour to firm up the texture and blend the flavors. Visual cue: it should look thicker and more cohesive when you remove it from the fridge.
  5. Serve chilled and garnish with extra fresh dill. Visual cue: add a few fresh dill fronds on top for a vivid green finish.

Notes

For the best texture, cool the potatoes completely before mixing so the dressing stays creamy instead of runny. Refrigerate in a covered container for up to 4 days; stir once after chilling. Freezing is not recommended due to the sour cream texture. For a lighter option, use light sour cream and a reduced-fat mayonnaise (you’ll still get the same dill-forward flavor).