Perfect for picnics, cookouts and everyday meals, this creamy dill potato salad is a must have side dish this summer! Made with red skinned potatoes, sour cream and mayonnaise, this potato salad is full of herby goodness thanks to the fresh dill.
Course Side Dish
Cuisine American
Keyword herby potato salad, potato salad with dill, potato salad with mayonnaise
Place potatoes in a large pot and cover potatoes with cold water by about 2 inches. Bring to boil and boil until tender, about 10 minutes. Strain the potatoes and set them aside to cool.
Mix the mayonnaise, sour cream, apple cider vinegar, dill in a large bowl until combined. Add cooled potatoes, red onion, celery and stir until combined. Cover and refrigerate for at least 1 hour or overnight.
Add salt and pepper to taste. Serve and enjoy.
Notes
Boil the potatoes til fork tender, but take care not to overcook them.
Let the potatoes cool fully before adding to the dressing. If they are hot, it can cause the mayonnaise to split and the potato salad will be oily.
I prefer to keep the skins on the potatoes for color and texture, but you can peel them if you prefer.
Because it contains dairy, this recipe is not suitable for freezing.