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Home » Side Dish

Creamy Dill Potato Salad

Published: October 8, 2021 Last Modified: October 9, 2021 This post may contain affiliate links.

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This creamy Dill Potato Salad is delicious, easy side dish. It is an all time favorite and pairs well with many dishes. This dill potato salad recipe is rich, savory and best when chilled.

Dill works well with potatoes and adds a distinct, refreshing taste. It makes an attractive garnish as well.

Prepare it ahead of time so flavors can meld together.

Dill potato salad garnish with bacon and dill.

Make it with full-sized red and yellow potatoes or baby potatoes. I am using baby potatoes which are easy to prepare and requires no peeling. If you like it peeled, you can do that as well.

This potato salad recipe is simple, versatile and delicious. It is a classic side dish for barbecue and more.

Omit or substitute some of the ingredients and you can still have a perfect side dish.

You can find fresh dill in the vegetable section in the grocery store with other fresh herbs. I grow dill during spring and fall but once summer and winter hits, they don’t survive.

It is really convenient to have it in my garden. I wish they thrive all year round, though.

Jump to:
  • Can I use dried dill
  • Ingredients and Substitutes
  • How to make creamy potato salad with dill
  • Storing leftover potato salad
  • Recipe

Can I use dried dill

Sure you can, but dried dill leaf is less flavorful than fresh. Dried dill is more potent, so use a ratio of 1 tablespoon fresh dill to 1 teaspoon dried dill.

Ingredients to make dill potato salad.

Ingredients and Substitutes

This potato salad with dill is versatile. You can omit some of the ingredients, if desired and stick with the basic potato salad recipe.

Fresh Dill Leaf – I am assuming the reason why you are checking this potato salad, you like dill. In case you don’t, substitute with fresh chives.

Baby Potatoes – use full-sized red or yellow potatoes. Boil it whole before cutting.

Mayonnaise – replace mayo with Greek Yogurt or add more sour cream.

Apple Cider Vinegar – substitute with white vinegar.

Eggs – If you want a healthier potato salad, you can omit this.

Bacon – Bacon adds another layer of deliciousness to this creamy dill potato salad but you can omit this too.

How to make creamy potato salad with dill

Make hard boiled eggs ahead of time and cool. Peel and chop.

Wash potatoes and boil in water until tender, about 25 to 35 minutes. Poke with a toothpick or fork at the center to check if done. Set aside to cool and cut in half or bite-sized pieces.

Two and half pound of red and yellow baby potatoes boiled in water then cut into bite-size pieces.

Prepare the bacon. Cut into narrow thin strips and fry until crispy. Set aside to cool. Discard the bacon grease if you have no use for it.

Bacon cut into narrow thing strips added to bite-sized potatoes.

In a big bowl, combine celery, red onion, sour cream, mayonnaise, lemon juice, fresh dill, dijon mustard, apple cider vinegar and chopped eggs.

Potato salad with sour cream and dill and other ingredients except for bacon and potatoes combined and mixed in a bowl.

Once ingredients are blended, add bacon and potatoes. Mix well.

Eggs mayo mixture added to bite-sized potatoes.

Refrigerate for an hour or longer for flavors to meld together.

That’s it. It is really easy. Have it on its own or serve it as a side dish.

Dill potato salad ingredients mixed together in a big bowl.

Storing leftover potato salad

  1. Refrigerate – leftover potato salad can be stored in the fridge up to 4 days in an airtight container.
  2. Freeze – Potatoes doesn’t freeze well, so I don’t suggest freezing leftovers.
Sour cream dill potato salad with bacon in a bowl.

Pair with other delicious recipes

  • Barbecue Ribs in Oven
  • How to Slow Cook a Ribeye Roast in the Oven
  • Honey Baked Ham
  • Instant Pot Baby Back Ribs with Beer
  • Steak with Thyme, Rosemary and Dill
  • Braised Beef Short Ribs in Red Wine Sauce
  • Salmon with Lemon and Dill
  • Maple Baby Back Ribs BBQ Sauce

Recipe

Potato salad with dill and bacon in a serving plate.

Dill Potato Salad

This Creamy Dill Potato Salad is delicious, easy side dish that pairs well with many dishes. Dill gives this creamy potato salad a savory flavor.
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Calories: 282kcal

Ingredients

  • 2 ½ pounds baby potatoes unpeeled, boiled whole and cut
  • 1 cup celery diced
  • ½ cup red onion chopped
  • 6 slices thick bacon cut into narrow strips
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 4 hard boiled eggs peeled and chopped
  • 1 ½ tablespoons lemon juice
  • 3 tablespoons fresh dill minced
  • ½ tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Wash and boil potatoes until tender, about 20-30 minutes. Cool and cut into bite-sized pieces.
  • In a non stick pan, fry bacon over medium-low heat until crispy. Remove from pan and set aside. Discard bacon grease.
  • In a large bowl, mix dill and other ingredients except for bacon and potatoes.
  • Combine bacon and potatoes with dill mixture and refrigerate for at least one hour before serving. Enjoy!

Notes

  1. I prefer to make potato salad ahead of time, about 5 hours before serving so flavors can meld together. It is much tastier.
  2. Poke potato with a toothpick or fork at the center to check if tender.
  3. You can omit eggs and bacon if desired and add a little bit more mayonnaise or sour cream.
  4. Refrigerate leftover potato salad in an airtight container up to 4 days.
    I don’t recommend freezing leftovers, potatoes does not freeze well.

Nutrition

Calories: 282kcal | Carbohydrates: 3g | Protein: 7g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 331mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

Try other delicious, easy side dish

  • Roasted Sweet Potatoes
  • Oven Roasted Baby Potatoes
  • Asian Carrot Radish Salad
  • Sauteed Mushrooms in Garlic Butter and Onion
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