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Home » Recipes » Sides

Creamy Dill Potato Salad

Published: Aug 3, 2019 · Modified: Feb 3, 2024 by Tristin Rieken · 3 Comments

Creamy Dill Potato Salad combines the cool creaminess of traditional american potato salad with sour cream and dill. A modern take on a classic based on a recipe by Cook’s Country by America’s Test Kitchen.

A bowl of creamy potato salad with sour cream and dill and other fresh herbs.
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  • Dill potato salad recipe
  • Ingredients
  • Step by step instructions
  • How to store
  • Yield
  • 📖 Recipe

Dill potato salad recipe

This creamy dill potato salad is the perfect side for all summer occasions with tangy, vinegar-rich dressing and bright, dill flavor infused into perfectly cooked potatoes from the time they’re simmered to when they’re sauced.

Creamy Dill Potato Salad combines the cool creaminess of traditional american potato salad with sour cream and dill. A modern take on a classic based on a recipe by Cook's Country by America's Test Kitchen.

The dill is infused into the potatoes while they’re boiling and after they’re cooked. By simmering vinegar with dill then using it to coat the potatoes while warm and again in the form of creamy dill dressing.

Creamy Dill Potato Salad combines the cool creaminess of traditional american potato salad with sour cream and dill. A modern take on a classic based on a recipe by Cook's Country by America's Test Kitchen.

This really is the best, simple, flavor packed dill potato salad recipe. It’s modern take on a classic recipe from America’s Test Kitchen with sour cream and scallion dressing and loads of fresh dill.

Potlucks, picnics, bbqs and sunday dinners will be all the better with creamy dill potatoes at the table.

Ingredients

  • Baby potatoes – there are roughly three cups of baby potatoes per pound and these small potatoes are typically sold in 1 ½ pound bags so this dill potato salad recipe conveniently calls for 1 ½ pounds, or about 4 ½ cups of baby potatoes (measured whole). Or substitute any other potato available, simmering until tender and cutting into bite sized pieces.
  • Fresh dill – this dill potato salad recipe uses all the fresh dill weed from stem to fronds. The fronds are minced and tossed into the creamy potatoes while the stems are chopped coarse and used to infuse dill flavor into the dill vinegar that is used to season the boiled potatoes and also as the base to the creamy dill dressing.
  • White vinegar – or substitute apple cider vinegar. Or if you have chive blossom vinegar that would also be lovely in this recipe.
  • Sour cream
  • Mayonnaise
  • Dijon mustard
  • Scallions – both the scallion greens and whites
  • Salt and pepper
Dill potato salad ingredients.

Have some crumbled bacon, goat cheese or fresh basil? go ahead, add in any seasonings you’d like to customize this potato salad recipe. Want to make potato salad without mayo and/or sour cream? Substitute greek yogurt instead!

Dill weed for potato salad.

Step by step instructions

  1. Infuse vinegar with dill. Combine vinegar and 1 tablespoon minced fresh dill in a small saucepan over low heat. Heat just to a simmer then remove from heat and let cool.
Dill infused vinegar for seasoning potato salad.
  1. Meanwhile, place potatoes in cool salted water and and place the chopped dill stems inside cheesecloth and secure to side of saucepan so that the dill is immersed in water. Instead of a cheesecloth you can make an herb bundle for seasoning the potatoes while boiling with a coffee filter, an old t shirt, or even a paper towel instead. Simply wrap up the dill and use a clothespin to secure to the side of saucepan. Or simply slap the lid on and hope it keeps it in place (like I usually do!).
Dill in a flavor sachet to season the potatoes.
  1. Bring to boil over high heat then reduce and simmer just until potatoes are fork-tender 12-15 minutes.
  2. Discard dill packet and drain potatoes then place in a large bowl. Drizzle 2 tablespoons of the dill vinegar over warm potatoes and toss gently to coat. Refrigerate until cool, at least 30 minutes.
  3. Meanwhile, make creamy dill dressing. Whisk sour cream, mayo, dijon mustard and remaining dill vinegar with salt and pepper.
  4. Once cool, toss potatoes with creamy dressing, gently smashing a few of the larger potatoes for texture. Stir in scallions and remaining 2 tablespoons chopped dill.
  5. Cover and refrigerate at least 30 minutes.
  6. Season to taste with salt and pepper then serve.
Creamy Dill Potato Salad combines the cool creaminess of traditional american potato salad with sour cream and dill. A modern take on a classic based on a recipe by Cook's Country by America's Test Kitchen.

How to store

Store potato salad tightly covered refrigerated for up to 2 days. Since it is served cold this recipe actually tastes better on day two this version it’s perfect to make ahead of time.

Creamy Dill Potato Salad combines the cool creaminess of traditional american potato salad with sour cream and dill. A modern take on a classic based on a recipe by Cook's Country by America's Test Kitchen.

Yield

The typical serving size for potato salad is about ½-3/4 cup per serving. This potato salad recipe yields roughly 4 ½ cups of potato salad or enough for 6-8 servings of potato salad.

📖 Recipe

Creamy Dill Potato Salad combines the cool creaminess of traditional american potato salad with sour cream and dill. A modern take on a classic based on a recipe by Cook's Country by America's Test Kitchen.

Creamy Dill Potato Salad

Creamy Dill Potato Salad combines the cool creaminess of traditional american potato salad with sour cream and dill.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
resting time: 1 hour hour 30 minutes minutes
Total Time: 35 minutes minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 8 servings
Calories: 144kcal
Author: Tristin Rieken

Ingredients

  • 1 ½ pounds baby potatoes assorted whole small, washed, about 4 ½ cups
  • 3 tablespoons fresh dill minced, plus ½ cup leaves and stems chopped coarse
  • ¼ cup white vinegar
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 3 whole scallions greens and whites, sliced thin
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper plus more to taste
US Customary – Metric

Instructions

  • Infuse vinegar with dill. Combine vinegar and 1 tablespoon minced fresh dill in a small saucepan over low heat. Heat just to a simmer then remove from heat and let cool.
    ¼ cup white vinegar, 3 tablespoons fresh dill
  • Meanwhile, place potatoes and 1 tablespoon salt in a large saucepan and cover with cold water. Place the ½ cup chopped dill stems inside cheesecloth and secure to side of saucepan so that the dill is immersed in water. Bring to boil over high heat then reduce and simmer just until potatoes are fork-tender 12-15 minutes.
    1 ½ pounds baby potatoes
  • Discard dill packet and drain potatoes then place in a large bowl. Drizzle 2 tablespoons of the dill vinegar over warm potatoes and toss gently to coat. Refrigerate until cool, at least 30 minutes.
  • Meanwhile, make creamy dill dressing. Whisk sour cream, mayo, dijon mustard and remaining dill vinegar with salt and pepper.
    ½ cup sour cream, ¼ cup mayonnaise, 1 tablespoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon black pepper
  • Once cool, toss potatoes with creamy dressing, gently smashing a few of the larger potatoes for texture. Stir in scallions and remaining 2 tablespoons chopped dill.
    3 whole scallions
  • Cover and refrigerate at least 30 minutes.
  • Season to taste with salt and pepper then serve.

Nutrition

Calories: 144kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 220mg | Potassium: 383mg | Fiber: 2g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg
Made this recipe? Please share!Mention @freshflavorful or tag #FreshFlavorfulLife
Nutrition Facts
Creamy Dill Potato Salad
Amount Per Serving
Calories 144 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 11mg4%
Sodium 220mg10%
Potassium 383mg11%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 113IU2%
Vitamin C 17mg21%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Love, Tristin

Pin for later!

Creamy dill potato salad is a delicious chilled salad perfect for Easter, summer bbqs and more!

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Comments

    3 from 2 votes (2 ratings without comment)

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    Recipe Rating




  1. Meemz

    October 13, 2019 at 8:12 am

    How much vinegar?

    Reply
    • ONE armed MAMA

      October 13, 2019 at 8:37 am

      Oh my gosh, thank you so much for bringing that oversight to my attention! 1/4 cup white vinegar – 2 tablespoons drizzled over the warm potatoes and the remaining 2 tablespoons for the dressing.

      Reply
      • Meemz

        October 16, 2019 at 6:18 am

        I tried it with apple cider vinegar and it was fantastic. I’m making it for the second time this week. Thanks for the great recipe.

        Reply

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