Print

Creamy Dill Potato Salad Recipe That Steals Every BBQ Spot

creamy dill potato salad
Print Recipe

A creamy potato salad with fresh dill, perfect for BBQs and potlucks.

Ingredients

Scale
  • 2 lbs baby potatoes (red or Yukon gold), halved
  • 5 large eggs
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream (or Greek yogurt)
  • 1 tbsp Dijon mustard
  • 2 tbsp pickle juice or apple cider vinegar
  • 1/2 cup celery, diced
  • 1/3 cup red onion, thinly sliced or diced
  • 1/4 cup fresh dill, chopped (plus more for topping)
  • 1 tbsp fresh parsley, chopped (optional)
  • 1 tsp kosher salt (plus more for boiling water)
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (for garnish, optional)

Instructions

  1. Cook potatoes: Add potatoes to a large pot, cover with cold water, and salt generously. Bring to a boil and cook 10–12 minutes, until fork-tender. Drain and cool slightly.
  2. Boil eggs: Place eggs in a saucepan, cover with water, bring to a boil, then turn off heat and cover for 10–12 minutes. Transfer to ice water, peel, and slice or quarter.
  3. Make dressing: In a large bowl, whisk mayo, sour cream, Dijon, pickle juice (or vinegar), dill, salt, and pepper until creamy.
  4. Toss: Add warm (not hot) potatoes, celery, and red onion to the bowl. Gently toss to coat.
  5. Add eggs: Fold in sliced eggs (reserve a few slices for the top if you want it pretty).
  6. Chill: Refrigerate at least 1 hour (best 2–4 hours). Garnish with extra dill and a sprinkle of paprika before serving.

Notes

  • Best made ahead for flavors to meld.
  • Use Greek yogurt for a lighter version.
  • Adjust salt and vinegar to taste.

Nutrition

Keywords: creamy dill potato salad, classic potato salad, dill potato salad recipe, make ahead potato salad, BBQ potato salad, easy potluck side

Find it online: https://zoerecipe.com/creamy-dill-potato-salad-recipe/