Creamy Potato Salad with Dill

My grandmother used to make potato salad every Fourth of July, but it wasn't until I accidentally left mine in the cooler overnight that I discovered the real magic of this dish. The flavors had melded into something impossibly creamy and herbaceous, with the dill finally announcing itself after a quiet start. That accident taught me that potato salad isn't about rushing to the table—it's about patience and the kind of alchemy that happens when mayonnaise, vinegar, and fresh herbs get time to know each other. Now I make it my way, with extra dill and a splash of something tangy, and it's become the dish people ask for first.

I made this for a summer dinner party where someone brought store-bought potato salad, and I watched it sit untouched while mine disappeared. My friend Sarah went back for thirds and asked for the recipe right there at the table, pen in hand. That's when I knew I'd finally gotten it right—when people recognize the difference between something good and something that tastes like actual care.

Ingredients

• Yukon Gold or red potatoes: These waxy potatoes hold their shape during cooking instead of turning mealy, which is non-negotiable for a salad that looks intentional rather than mushed.
• Mayonnaise: The backbone of the dressing—use good quality if you can, because you'll taste the difference.
• Sour cream: This cuts the richness of the mayo and adds a subtle tang that keeps the salad from feeling one-dimensional.
• Dijon mustard: Just two tablespoons, but it brings sharpness that prevents the whole thing from tasting bland or childish.
• Apple cider vinegar: The secret brightness that makes people say they can't quite name what they're tasting.
• Fresh dill: Not dried, never dried—the fresh stuff is the entire point, so don't skip it or substitute with something else.
• Celery and red onion: These add texture and bite; the red onion especially gives you little pops of sharpness throughout.

Instructions

Start with cold water:

Place your cut potatoes in a pot, cover with cold salted water, then bring to a boil. Starting cold means they cook evenly instead of getting soft outside and hard inside. You want them just fork-tender in about 10–12 minutes—if you can poke through but there's still a tiny bit of resistance, you've hit the mark.

Cool them properly:

Spread the drained potatoes on a baking sheet for 10 minutes so they actually cool instead of staying warm in a pile. Warm potatoes will make the dressing separate, which is a small disaster you can easily avoid.

Build your dressing:

Whisk mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper in a large bowl until smooth and pale. Taste it before you add the potatoes—this is your moment to adjust the seasoning so you're not chasing it later.

Combine gently:

Add the cooled potatoes, celery, onion, dill, and chives to the dressing and toss carefully so everything gets coated without the potatoes breaking into pieces. You want distinct potato chunks, not potato paste.

Let it rest:

Cover and refrigerate for at least an hour, though overnight is even better. This isn't laziness—the potatoes need time to absorb the dressing and the flavors need to stop shouting over each other.

Finish with fresh dill:

Just before serving, top with a few sprigs of fresh dill so it looks bright and intentional instead of like something that's been sitting in a bowl.

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This is the dish my neighbor brought when my son was born, still warm in a glass container, and I remember thinking it was the kindest thing anyone had brought because it was actually good. I could eat it with one hand while holding a newborn, and it tasted like someone had spent real time on it instead of grabbing something on the way over.

When to Make Ahead

Make this in the morning or even the day before if you're bringing it to a gathering. The flavors actually deepen and become more harmonious after sitting overnight, and you'll have one less thing to think about while you're setting up. Just keep it cold until the moment you need it, and add the dill garnish right before serving so it doesn't wilt into invisibility.

Variations Worth Trying

Once you've made this the traditional way, you might find yourself experimenting. Some people add crispy bacon or smoked trout, others swear by a splash of pickle juice stirred into the dressing, and I once made it with Greek yogurt instead of sour cream because a friend couldn't have dairy. If you're looking for lighter, Greek yogurt works but the texture is slightly less creamy, so adjust your expectations. The beauty of this recipe is that it's flexible enough to bend without breaking.

How to Store and Serve

Keep this covered in the refrigerator for up to three days, and it honestly tastes better the longer it sits. Serve it cold or at room temperature depending on the season—in summer I prefer it chilled, but in early spring it's somehow nicer at room temperature with the flavors more pronounced.

• Stir gently before serving because the potatoes sometimes settle to the bottom and the dressing rises.
• If it seems dry after sitting, drizzle in a bit more mayonnaise or a splash of vinegar to freshen it up.
• Taste it one more time before you present it, because sometimes refrigeration mutes the flavors and you need to add a pinch more salt or a squeeze of lemon.

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This potato salad has a way of becoming the thing people remember about a meal, which is remarkable considering it's just potatoes and dressing. Make it with intention and it becomes something more than the sum of its parts.

Recipe FAQs

→ How long should the potato salad chill?

Cover and refrigerate for at least 1 hour to allow the flavors to meld properly before serving.

→ Can I make this lighter?

Yes, you can substitute Greek yogurt for the sour cream to create a lighter version of this dish.

→ What type of potatoes are best?

Yukon Gold or red potatoes are ideal because they hold their shape well after boiling.

→ How do I prevent mushy potatoes?

Simmer the potatoes just until fork-tender, drain them, and spread them on a baking sheet to cool before mixing.

→ Is this suitable for a vegan diet?

It can be made vegan by using plant-based alternatives for both the mayonnaise and sour cream.