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RECIPESide Dish Recipes

Creamy Potato Salad with Dill

15 minutes. Cook
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When the warm embrace of summer finally arrives, there’s nothing quite like a classic potato salad to elevate your outdoor gatherings. Among the myriad of potato salad variations, the Creamy Potato Salad with Dill stands out as a timeless favorite. This dish marries the comforting creaminess of mayonnaise with the refreshing, aromatic touch of dill, making it a staple at picnics, barbecues, and potlucks. Let’s dive into the culinary history and step-by-step guide to creating this delightful summer side dish.

Historical Context:

Potato salad is a dish with a rich history, originating in Germany in the 18th century. Over the years, it has evolved into countless regional and international variations, each celebrating local ingredients and flavors. In the United States, potato salad became a beloved staple at summertime gatherings during the 19th century. Today, it continues to evolve with diverse interpretations, and this Creamy Potato Salad with Dill is a testament to its enduring popularity.


Step 1: Boil the Potatoes

  1. Begin by scrubbing and washing your potatoes. You can choose to peel them if you prefer, but leaving the skins on adds a rustic texture and extra nutrients. Cut the potatoes into bite-sized cubes.
  2. Place the potato cubes in a large pot and cover them with cold, salted water. Bring the water to a boil over medium-high heat.
  3. Reduce the heat to a simmer and cook the potatoes for about 10-15 minutes or until they are fork-tender but not mushy. You should be able to pierce them easily with a fork without them falling apart.
  4. Once cooked, drain the potatoes in a colander and let them cool to room temperature.

Step 2: Prepare the Dressing

  1. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and pickle juice. This creamy dressing forms the heart of your potato salad.

Step 3: Assemble the Salad

  1. In a large mixing bowl, combine the cooled potato cubes, chopped hard-boiled eggs, finely chopped red onion, and sweet pickles. These ingredients provide the classic elements of texture and flavor.
  2. Pour the creamy dressing over the potato mixture. Gently fold everything together, ensuring the potatoes are well coated with the dressing. Use a wooden spoon or potato masher to mash a few potato cubes slightly, giving the salad a creamier consistency.
  3. Season your potato salad with salt and pepper to taste. Remember, the pickles and pickle juice already add some saltiness, so adjust accordingly.

Step 4: Add the Finishing Touch

  1. Finally, sprinkle the freshly chopped dill over the top of your potato salad. Dill’s bright, herbaceous notes will complement the creamy richness of the dish beautifully.

Step 5: Serve and Enjoy

  1. Transfer your Creamy Potato Salad with Dill to a serving platter or bowl. For the best flavor, refrigerate it for at least an hour before serving to allow the flavors to meld.
  2. When you’re ready to serve, garnish with a few additional dill sprigs for a delightful presentation. This salad is a fantastic accompaniment to grilled meats, sandwiches, or as a standalone side dish.


The Creamy Potato Salad with Dill is a true embodiment of summer’s essence. Its history is deeply rooted in tradition, yet it continues to evolve with each new generation. Whether you’re hosting a backyard barbecue, planning a picnic, or just craving a taste of nostalgia, this classic potato salad is sure to satisfy. With the comforting creaminess of mayonnaise, the bright freshness of dill, and a medley of flavorful ingredients, it’s a delightful dish that brings people together during the sunniest season of the year. So, fire up the grill and get ready to enjoy this timeless summer delight!

prep time
35 minutes.
cooking time
15 minutes.
total time
35 minutes.


  • Large pot for boiling potatoes

  • Mixing bowls

  • Whisk

  • Cutting board and knife

  • Wooden spoon

  • Potato masher (optional)

  • Serving platter or bowl


  • 2 pounds (about 4 cups) of red or Yukon Gold potatoes, cubed

  • 1/2 cup mayonnaise

  • 1/4 cup sour cream

  • 1 tablespoon Dijon mustard

  • 2 tablespoons fresh dill, chopped

  • 2 tablespoons red onion, finely chopped

  • 2 tablespoons sweet pickles, finely chopped

  • 1 tablespoon pickle juice

  • 2 hard-boiled eggs, chopped

  • Salt and pepper to taste


Boil potatoes until tender.
Whisk dressing ingredients.
Mix all ingredients together.
Garnish with fresh dill.
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