This dill potato salad is a refreshing and creamy side dish perfect for any occasion. The combination of potatoes, mayonnaise, and sour cream creates a rich base, while the fresh dill and lemon juice add a burst of flavor. It's an easy-to-make recipe that pairs well with grilled meats or can be enjoyed on its own.
While most of the ingredients in this recipe are common, fresh dill might not be something you always have on hand. Make sure to pick up a bunch from the produce section of your supermarket. Additionally, sour cream is essential for the creamy texture, so don't forget to grab a container if you don't already have it in your fridge.

Ingredients For Dill Potato Salad Recipe
Potatoes: The base of the salad, providing a hearty and starchy component.
Mayonnaise: Adds creaminess and richness to the salad.
Sour cream: Contributes to the creamy texture and adds a slight tang.
Fresh dill: Provides a burst of fresh, herby flavor.
Lemon juice: Adds a bright, citrusy note to balance the richness.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a hint of spice and depth.
Technique Tip for This Recipe
When boiling the potatoes, start with cold, salted water and bring it to a gentle boil. This ensures that the potatoes cook evenly and prevents the outside from becoming mushy before the inside is fully cooked. Additionally, after draining, spread the potatoes out on a baking sheet to cool. This allows them to cool more quickly and evenly, preventing them from becoming overcooked from residual heat.
Suggested Side Dishes
Alternative Ingredients
potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a different texture, adding a unique twist to the salad.
mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with fewer calories and added protein, making the salad healthier.
sour cream - Substitute with creme fraiche: Creme fraiche has a similar tangy flavor and creamy consistency, making it a suitable replacement.
fresh dill - Substitute with dried dill: Dried dill can be used in a smaller quantity (about 1 teaspoon) to provide a similar flavor profile.
lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a tangy acidity that can mimic the brightness of lemon juice.
salt - Substitute with celery salt: Celery salt adds a subtle celery flavor along with the necessary saltiness.
black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the salad.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Recipe
- To store your dill potato salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
- Place the container in the refrigerator. The potato salad will stay fresh for up to 3-4 days. Make sure to give it a gentle stir before serving to redistribute the mayonnaise and sour cream mixture.
- If you plan to freeze the potato salad, it's important to note that the texture may change slightly upon thawing. The potatoes can become a bit grainy, and the mayonnaise and sour cream mixture might separate.
- To freeze, place the potato salad in a freezer-safe container or heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
- Label the container with the date so you can keep track of its freshness. The potato salad can be frozen for up to 1 month.
- When you're ready to enjoy the frozen potato salad, transfer it to the refrigerator to thaw overnight. This slow thawing process helps maintain the best possible texture.
- After thawing, give the potato salad a good stir to re-incorporate any separated ingredients. If needed, you can add a bit more mayonnaise or sour cream to refresh the salad.
- Always check the potato salad for any off smells or changes in appearance before serving, as these can be signs of spoilage.
How to Reheat Leftovers
For a quick and easy method, place the dill potato salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
If you prefer a more even and gentle reheating, use the stovetop method. Transfer the potato salad to a non-stick skillet. Heat over low to medium heat, stirring occasionally until warmed through. This method helps maintain the creamy texture of the mayonnaise and sour cream dressing.
For those who enjoy a slightly crispy texture, preheat your oven to 350°F (175°C). Spread the potato salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes, stirring halfway through to ensure even heating.
If you have an air fryer, preheat it to 350°F (175°C). Place the potato salad in an air fryer-safe dish. Heat for 5-7 minutes, shaking the basket halfway through. This method can give a delightful crisp to the edges of the potatoes while keeping the inside creamy.
For a more gourmet touch, consider reheating the potato salad in a double boiler. Place the potato salad in a heatproof bowl over a pot of simmering water. Stir occasionally until warmed through. This gentle method helps preserve the delicate flavors of the fresh dill and lemon juice.
Best Tools for This Recipe
Large pot: Used to boil the potatoes until they are tender.
Knife: Essential for peeling and cubing the potatoes.
Cutting board: Provides a safe surface for cutting and cubing the potatoes.
Colander: Used to drain the boiled potatoes.
Mixing bowl: Where you will combine the mayonnaise, sour cream, dill, lemon juice, salt, and pepper.
Measuring cups: Necessary for measuring the mayonnaise and sour cream.
Measuring spoons: Used to measure the dill, lemon juice, salt, and pepper accurately.
Spatula: Helps in gently mixing the potatoes with the dressing to ensure they are well coated.
Refrigerator: Used to chill the potato salad for at least 1 hour before serving.
How to Save Time on Making This Recipe
Pre-cook the potatoes: Boil the potatoes a day ahead and store them in the refrigerator to save time on the day of preparation.
Use pre-chopped dill: Purchase pre-chopped fresh dill from the store to avoid the hassle of chopping it yourself.
Mix the dressing in advance: Combine the mayonnaise, sour cream, dill, lemon juice, salt, and pepper ahead of time and store it in the refrigerator.
Quick cooling: Spread the boiled potatoes on a baking sheet and place them in the refrigerator to cool faster.

Dill Potato Salad Recipe
Ingredients
Main Ingredients
- 2 pounds potatoes peeled and cubed
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh dill chopped
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool.
- 2. In a mixing bowl, combine mayonnaise, sour cream, dill, lemon juice, salt, and pepper.
- 3. Add the cooled potatoes to the bowl and gently mix until well coated.
- 4. Chill in the refrigerator for at least 1 hour before serving.
Nutritional Value
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