Actually, this pie tastes better the next day. Making it the day before you need it and letting it sit in the fridge overnight would therefore be the best course of action.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
Ingredients
- 10 unpeeled red potatoes
- ¾ cup sour cream
- ¾ cup mayonnaise
- ½ white onion, finely chopped
- 1 stalk celery, finely chopped
- 1 tablespoon apple cider vinegar, or to taste
- 1 tablespoon Dijon mustard, or to taste
- 1 teaspoon celery salt
- salt and black pepper to taste
- 5 hard boiled eggs, roughly chopped
- 1 tablespoon dried dill weed
Instructions
- Place potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut potatoes into chunks. Set aside.
- Stir together sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper in a bowl until well mixed.
- Place potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly.
- Cover and refrigerate the salad for at least 30 minutes. Serve cold.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 413 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I have never put sour cream in my potato salad, but tried it today. It made the dressing thicker. I love the dijon mustard, vinegar and dill weed. Those are KEY to the zingy flavor, in my opinion. I used Dukes mayo which also gave it more zing. For less “zing” I might try Hellman’s next time. Either way… looks delicious!
This recipe was a family standby years ago–we lived in Southern Florida–and I’ve missed making it. I always added some chopped dill pickle in addition to the fresh dill weed, and a bit of celery seed instead of the celery salt. Other than that, this is bang on! I stopped making it when my family let me know that they really preferred the mustard/all mayo/sweet pickle version, but this was really my favorite. I not only love the dill flavor, but the sour cream/mayo combo.
Add diced dill pickles, and bacon bits..Mouth watering
It was delicious, evryone in my family loved it.
OUTSTANDING!!!! I used fresh dug taters and fresh dill from my garden. I used more dill than the recipe called for since I love dill. I must admit though, it’s as good warm as it was after it was refrigerated. This is definitely my new “go to” tater salad.
Delish. Very creamy without feeling too heavy! Tasted better as each day passed!! Notes: Used fresh dill from my garden instead of dried Didn’t have sour cream so used Greek Yogurt. Added chopped pickles, pickle juice and capers
This is really good potato salad! Excellent recipe for some of the garden potatoes hubby is digging up right now. I adjusted the recipe to make for 4-6. Used fresh dill weed and parsley since I have lots ready in the garden. The celery salt and Dijon mustard are great in this! Don’t skip those two ingredients! This is my go-to potato salad from now on!
Added sliced olives. Used red onions instead of yellow onions. Used Mrs. Dash: Lemon pepper, garlic blend and original seasonings. Used actual dill pickles with garlic and dill in it.
We very much enjoy this recipe. My wife has a milk protein allergy and I am lactose intolerant. We substituted pre-made slaw dressing from the grocery store for the sour cream. It thins the dressing nicely and makes it sweeter than sour cream would.
Best ever! This will be my go to potato salad from now on.
Whoa my goodness!!! Best potato salad ever!!! Wow! Followed recipe exactly except used 1/4 cup less mayo and used 1/4 cup organic Ceaser dressing to make up for the full 3/4 cup mayo. Also used 2 tablespoons apple cider vinegar. Not sure if that made any difference. I didn’t need to add regular salt since the celery salt, and lots of pepper were great. I’m usually picky about potato salad. This one knocks it out the park!!!
I love potato salad but usually avoid it because of the heavy mayo. So glad I tried this recipe! I substituted the sour cream with whole plain yogurt to up the protein and added in some Worcestershire sauce and cayenne pepper to give it a bit of a kick. It was awesome!
My husband wanted a dill potato salad. I found this one and he is in love!! We all are. I love the combination of the Mayo, sour cream, and mustard. It’s tart but not like mustard potato salad. I would have made it as written except I didn’t have Dijon, so I substituted with spicy brown mustard. I can’t compare the two but it was fantastic the way I made it. It’s now on my favorites list and I make it every time we smoke chicken, pork, or brisket (which seems to be almost every weekend)!!
This is a nice potato salad. The sour cream cuts through the mayo very well. I don’t cut the potatoes to small of a dice – leaves it a little more rustic. I also add a dill pickle finely diced, 1 tablespoon pickle juice, and a teaspoon of smoked honey for a sweet bite. Excellent.
I had leftover dill and decided to give this a try, it was amazing. I used russet potatoes, halved the recipe and added green onion and some lemon juice to the dressing. I don’t really think you can go wrong with this one as long as you taste the dressing and adjust for personal preferences. Had to smack hubby away before I even got it in the fridge he was about 5 spoonfuls deep and telling me we could eat it warm… at 9am.
My mom made the BEST potato salad. Sadly, she passed away without leaving a recipe. I can make it come very close, but it makes a huge amount. Your recipe is great and scaled down in quantity! I was hesitant about sour cream, but it’s just a perfect blend. Thanks for sharing this tasty recipe that brings back the flavors of my childhood!
Easy and delicious. Crowd pleaser. Loved the dill. I had never added dill to potato salad before. But I am always looking for a change to the same old thing.
This is gooooooddd!! I absolutely love dill and will use this recipe from now on for potato salad! I made it as written but next time I make it will probably add some bacon for some extra flavor!! Thanks!!
I made it with fresh dill from our herb garden, and also used green onions instead of the white onion. I made it the night before so the flavors had a chance to meld. We couldn’t get enough of this potato salad. It’s a keeper for our house.
I haven’t made this yet but the secret to any potato salad is to prepare the sauce separate from the potatoes (Add a little pickle juice),trace of sugar, sour cream with the mayo and yellow mustard S&P. Modify to taste before you fold into potatoes
Oh My Goodness!! I made the recipes as directed, ( except I didn’t have any celery) Absolutely the best I’ve ever had! The BF came along and added mined garlic, capers and a bit of dill relish! It was so good, that I had to have a dish warm. Can’t wait to take it out of the fridge tomorrow !! Perfect as written!