This easy potato salad skips the mustard, egg, and celery to keep things super simple with a sauce of mayo and sour cream (or healthy Greek yogurt) over slightly smashed baby red potatoes to create a super creamy potato salad that’s brightened up with a dose of fresh dill ready to eat any day of the year.
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“This is my new favorite potato salad” he declared as he scooped another forkful straight from the mixing bowl and into his already munching mouth.
I gotta admit, I was somewhat shocked by my husband’s declaration.
“But what about my Mom’s Classic Very Best Potato Salad?” I retorted. ‘It’s a total classic! It’s always been our favorite! And it’s one of the most popular recipes on the blog!” And by the way, had he totally forgotten about my German Potato Salad and my Loaded Baked Potato Salad, too?
If I had to guess the reason he loves this potato salad so much, it’s because it’s so perfectly creamy without the extra crunches of celery or pickles, so it’s a more similar bite to his favorite baked potato with just a bit of onion to add a little heat and dill to add that fresh factor. But even better, it’s so simple to make.
It’s creamy. It’s dreamy. And it’s delicious.
The Best Type of Potato to Use In Potato Salad
Most often in my potato salad recipes, I use Yukon golds or a similar creamy white potato. But for this recipe, I want a potato that isn’t waxy and will fall apart a bit after cooking, so it’s easy to oh so lightly smash. That’s why I use baby red potatoes.
I prefer to cook my potatoes whole or halved (always start them in salted, cool water) and then cut them more while still hot, but cool enough to touch.
Cook the potatoes a little bit longer than you might think, waiting for the potato skins to blister and begin to pull away from the whites as they cook. You’ll know when they’re done if they easily slip from the tines of a fork when tested.
Once added to the mixing bowl, give the potatoes 4-5 good smashes to create big chunks. I use a large whisk to do this but if a potato masher is all you have just be sure to leave them in big, rough chunks.
How to Make a Good Creamy Potato Salad
After the potatoes are cooked but while they’re still warm, I follow the same directions I give in my mom’s classic potato salad recipe and sprinkle the hot potatoes with a little white vinegar, imparting a bit of tang to the potatoes. Be sure to do this step while the potatoes are still warm so they absorb the light pucker of the vinegar flavor.
This potato salad dressing is a simple mix of mayonnaise (you can use light or full-fat), and sour cream (use Greek yogurt for a healthier dose) for the tangy bite. It’s seasoned with garlic salt, freshly ground pepper, and fresh dill…and plenty of it.
What to Add to Potato Salad
Fresh dill is the big flavor builder in this recipe and the flavor really can’t be replicated with dried dill. Plus, fresh just looks so pretty. Use just the dill fronds and toss the tough stems.
I like using finely chopped red onion in this potato salad but if you’d like to try green onion then go for it.
If you just can’t stand not having a few crunchy bites in your potato salad, here are a few ingredient ideas to add to this potato salad:
- Chopped celery
- Hard-boiled egg
- Diced red bell pepper
- Chopped pickles
- Chopped bacon
- More onion like green onion or yellow onion.
More Potato Salads You Might Like Too
- How to Make the Best Potato Salad
- German Potato Salad
- Stetson Potato Salad
- Roasted Potato Salad with Bacon Dressing
- Loaded Baked Potato Salad
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Easy Creamy Dill Potato Salad
Ingredients
- 3 pound small red potatoes
- 1 teaspoon kosher salt
- 2 tablespoons white vinegar
- ½ cup red onion , chopped
- ½ cup light mayonnaise
- ½ cup light sour cream or Greek yogurt
- 1 teaspoon garlic salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped dill fresh dil , divided
Instructions
- Place the potatoes in a large pot of salted water and boil them for 20 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato if cut.
- Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar.
- Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill. Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight.
Main Recipe Ideas to Add to This Salad and Make a Meal
- Oven Roasted Chicken with Lemon and Rosemary
- Easy Greek Chicken Kebabs
- Instant Pot Hawaiian BBQ Chicken
- Lime Dill Grilled Shallot Salmon
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straight fire
. Thanks for the hot comment and 5-star rating. :)
This is a hit every time I make it! Thank you
Happy to hear it was a success!
I added some bacon and the bacon scraps that were deglazed off the pan and a pinch of Ol Bay. The recipe it perfect though. Chef Paris
Sounds delicious! I’m glad you enjoyed!
Can you provide a conversion for dried dill? Also there’s no mention of when to add the red onion just fyi.
Hi Colleen! We really recommend using fresh dill in this recipe as it makes such a difference in the flavor. However, if you need to use dried, we’d suggest 1 tablespoon plus 1 teaspoon of dried. And thanks for the heads up on the red onions (you add them when you add the dill). We hope you enjoy!
This is my go to potato salad now. Second time making it. Baby reds are perfect but I add hard boiled eggs and in place of plain vinegar, I sprinkle on italian salad dressing (the kind kids grew up on). I also used dried dill (my bad) but I don’t keep a lot of fresh herbs on hand, so…Thank you for the idea of squashing the potatoes. Yum!
Glad you enjoyed it Pam!
I have made this salad almost every week since I found the recipe. It is a refreshing change from the heavy Mayonnaise dressing usually used in potato salad and the dill flavor with the red potato is amazing.
I’m glad you enjoy it Margaret.
Didn’t want to heat up my kitchen with boiling steams. 100 today here. So I diced them up and cooked the tatos in a pan on my grill. I like the added flavor of a quick roasting in comparison to your recipe I have used before. Both ways good tho. Maybe a addition to camping menu without a make ahead!!
Very smart Jeni. Glad it worked for warm summer days too.
EXCELLENT! So Delicious!
Glad you enjoyed it Tina. Thanks for the 5 stars.
A bit salty for my taste. Otherwise very good.
Very nice! I’m reading everyone’s optional additions for additional inspiration…they all sound good! Thank you for this recipe!
Great simple recipe, came out great. Added chopped celery otherwise followed exactly.
Thank you!
Celery is a great addition to this Leslie, glad you enjoyed and thanks for saying so!
Love, love this recipe. So light and fresh, using dill from the garden. My husband ask for this often. Winner!!
Tried this potato salad today-exactly like the recipe and found it very tasty! It was nice having the ingredients on hand! Thanks for sharing!
I used your recipe as inspiration. I never follow a recipe totally because i love to cook and make up my own after looking a several recipes for ideas. This reminded me of my moms potato salad so i stuck to most of your ingredients except i exchanges spicy mustard for the vinegar, garlic powder for the garlic salt. Kept the rest of your ingredients and added boiled eggs, black olives and red pimento. Guests loved it. Thanks for the inspiration
Thanks so much! I love the substitutions too!
20 minutes is far too long, they were too mushy to even mix. I found it to be pretty bland and ended up adding lemon juice, a bit of hot sauce, and a bit of sugar. Definitely should have just used fresh garlic as well.
Cooking times can vary based on elevation. Thanks for your feedback Jess!
LOVE THIS RECIPE!!! I also add a a whole lemon for it’s juice. Wish me luck.Ann 12 lbs for the BASIS school luncheon.
Thanks Ann! I like the lemon idea!
I’m making it for the second time today. really good and we use our own dill from the garden.
Heidi,
While I have used many of your recipes, I usually don’t comment, but this time I must.
I did not like the idea of mashing the potatoes for Potato Salad… so I just cooked them soft. But I followed the rest and it was so good, I had to cover the bowl and refrigerate it quickly after tasting. I was afraid I would finish the bowl before meal time.
I thank you.
This is yummo! I used 1lb potatoes….halve the recipe, but add more to taste. I also added lemon pepper…..yasss!
This is such an awesome salad I know it will be a summer fav!
Simple yet delicious, this versatile side can be lightened up with low-fat Greek yogurt too.
Good post gg
I made it with apple cider and dried dill. Also added about a tsp of sugar to cut the tart tast of vinegar. Family loved it
Its really look YUMMY! I always like your recipes and must try our home.
I also make this recipe at home, thanks a lot to share this YUMMY recipe.
Everyone loves it when individuals get together and share opinions. Great website, continue the good work!
Great Recipe
Looks Very Yummy
I will make it this weekend
It looks really delicious. I will try to cook it today. Thank you for recipe!