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.
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.
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.
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
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!
Step by step 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.
- 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!).
- Bring to boil over high heat then reduce and simmer just until potatoes are fork-tender 12-15 minutes.
- 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.
- 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.
- Cover and refrigerate at least 30 minutes.
- Season to taste with salt and pepper then serve.
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.
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
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
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
Meemz
How much vinegar?
ONE armed MAMA
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.
Meemz
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.