An easy side dish for summer BBQs, potlucks and holiday dinners everybody loves, this Creamy Dill Potato Salad is a total classic!
Raise your hand if summer hasn’t arrived in your house until you bust out the tried and true family recipe for potato salad 🙋🏻♀️
I love all kinds of potato salads, but I especially love them with dill pickles and boiled eggs.
This is the way my grandma used to make potato salad when I was a kid (only she used bottled salad dressing, and I won’t tell anyone if you do, too 😉).
Her secret was soaking the warm potatoes in a mix of herbs, seasoning and vinegar… And my secret is using dill pickle juice instead of vinegar. So much added flavor!
How to Make a Creamy Dill Potato Salad:
Which potatoes should I use?
I usually use baby potatoes and boil them whole, then slice them once their cooked.
There’s no scientific reason for it, it’s just what I like best!
What if I don’t have any fresh dill?
You can add dried dill for flavor instead.
It won’t quite be the same, but a couple teaspoons of dried dill weed still makes a delicious potato salad.
Can I make the dressing without mayo?
You absolutely can.
I’m actually not the biggest fan of salads made purely with mayo, so I often use something else.
Great options to replace the mayo in this dill potato salad are sour cream or Greek yogurt.
If you’re replacing the mayo for health reasons and want the salad to feel richer, use part Greek yogurt and part full fat sour cream. Then blend one of the eggs into the dressing instead of chopping it up.
You can also do part mayo, part Greek yogurt to lighten the salad up a bit.
Can I make this ahead?
Yep! Just cover the salad and put it in the fridge for up to a day ahead.
More Creamy Salads You’ll Love:
Creamy Dill Potato Salad
made it? tap the stars to add your rating!Ingredients
- 1/2 cup pickle juice (use half pickle juice, half water if your pickles are very tart!)
- 1 tablespoon mustard
- 1/4 cup chopped dill
- Salt & pepper (to taste)
- 2 pounds baby potatoes (boiled and sliced (no need to peel!))
- 4 hard boiled eggs (chopped)
- 1/2 cup chopped pickles
- 1 – 2 cups sour cream (mayo OR Greek yogurt (exact amount depends on how creamy you like your salad))
Instructions
- Stir together pickle juice, mustard, dill, salt and pepper in a large salad bowl. Stir in potatoes (while still warm!), cover and let sit for 30-60 minutes or until cooled to room temperature. Stir in remaining ingredients and chill until cold.
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