Dill Potato Salad, It Ain't Your Standard Potato Salad!

There are probably 9 million versions of potato salad out there.  When it came time to prepare the menu for Easter Dinner at our house I was torn between a hot potato side dish and some kind of potato salad.  We were serving among other things, ham, baked beans and deviled eggs.  Potato salad seemed the obvious choice.  But I wanted something a little different from the traditional mustard, pickles and egg-style potato salad.  I thought about whipping up a version with blue cheese.  Then I mentioned red potatoes with a sour cream and dill sauce.  My husband heard the word "DILL" and it was decided.  He loves any dish with dill, and honestly I think this is our favorite version of potato salad.  Once in a while we make the Jalapeno Popper Potato Salad, which is a super delicious and fun twist, but we both love the flavor and texture of red potatoes, and the light and creamy dill dressing just screams spring!  It's delicious, and a perfect accompaniment to any meal, especially a Spring or Summer time picnic or cook out.

The light and creamy dressing on this
potato salad is so tasty.  The additional of
dill and fresh green onions make this non-traditional
potato salad so delicious.

Perfect alongside any meal, especially
tasty with a barbecue menu.

Dill Potato Salad

3 pounds new red potatoes
1 cup mayonnaise
3/4 cup sour cream
2 tablespoons dried dill weed
5 green onions, chopped
salt and ground black pepper to taste

Scrub potatoes and place in a large pot.  Cover with water.  Bring to a boil over high heat, then turn the heat to medium-low.  Cover the pot and cook until potatoes are tender but still firm, about 15 minutes.  Drain and cool in an ice water bath until potatoes are cold, about 5 minutes.  Leaving skins on, cut into bite-sized pieces and place in a large bowl.

Combine mayonnaise, sour cream, dill weed and green onions in a bowl and stir until blended.  Season well with salt and pepper.  Pour mayo mixture over potatoes and toss until evenly coated.  Cover and refrigerate at least 2 hours or overnight.  Stir before serving.  Taste and adjust seasoning if necessary.

Prep Time:  Approximately 30 minutes     Cook Time:  0 needs to chill 2+ hours.

NOTE: This recipe was originally published on 5/23/11 and updated on 5/15/26