Every cookout needs a potato salad that people go back to for seconds. This Creamy Potato Salad with Sour Cream and Dill delivers soft Yukon Gold potatoes, chopped eggs, crunchy celery, and a tangy mayo and sour cream dressing with fresh dill. The trick is to season the potatoes while they are still warm so they absorb flavor, then fold in the dressing once they cool. It takes about 35 minutes plus chilling, feeds eight, and tastes even better the next day. If you love this side dish, you may also like my Easy Creamy Potato Salad.
Table of Contents
Why This Creamy Potato Salad Works
- Warm potatoes soak up vinegar: tossing the hot potatoes with apple cider vinegar and pickle juice seasons them all the way through, instead of only coating the outside.
- Mayo plus sour cream: the mayonnaise gives richness and the sour cream adds a tangy lightness, so the salad is creamy without feeling heavy.
- Yukon Gold potatoes hold their shape: they have a naturally buttery flavor and stay firm rather than turning to mush.
- Crunch and freshness: celery, red onion, and dill keep every bite lively.
Waxy potatoes such as Yukon Gold and red potatoes contain less starch than russets, so they stay intact when boiled and folded into a salad. Starchy russets tend to break apart and make the dressing gluey.
Ingredients for Creamy Potato Salad
- 2 1/2 pounds Yukon Gold or red potatoes, scrubbed and cut into 1-inch chunks
- 1 tablespoon plus 1 teaspoon kosher salt, divided (1 tablespoon for the water)
- 1 tablespoon apple cider vinegar
- 1 tablespoon dill pickle juice
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon yellow or Dijon mustard
- 1 teaspoon celery seed
- 1/2 teaspoon black pepper
- 4 large hard-boiled eggs, peeled and chopped
- 2 stalks celery, finely diced
- 1/2 medium red onion, finely diced
- 1/4 cup dill pickle relish (optional)
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried)
- Paprika, for garnish
How to Make Creamy Potato Salad
Step 1: Boil the Potatoes
Put the potato chunks in a large pot, cover with cold water by 1 inch, and add 1 tablespoon of the salt. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 10 to 12 minutes, until a fork slides in easily but the potatoes still hold their shape. Starting in cold water helps them cook evenly.
Step 2: Season While Warm
Drain the potatoes well and transfer them to a large bowl. While they are still warm, sprinkle with the vinegar, pickle juice, and remaining 1 teaspoon of salt and toss gently. Let them cool for 15 to 20 minutes. Seasoning the potatoes with vinegar before adding the creamy dressing is a step that University of California potato salad guidance also recommends.
Step 3: Make the Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, mustard, celery seed, and pepper until smooth.
Step 4: Combine
Add the eggs, celery, red onion, relish, and dill to the cooled potatoes, then pour the dressing over the top. Fold gently with a rubber spatula until everything is coated, being careful not to mash the potatoes.
Step 5: Chill
Cover and refrigerate for at least 1 hour, ideally 3 to 4 hours, so the flavors blend. Taste and adjust the salt before serving, and sprinkle with paprika and extra dill.
How to Serve Creamy Potato Salad
Serve it cold or slightly cool alongside burgers, grilled chicken, ribs, or hot dogs. It is a natural partner for BBQ chicken at a summer cookout. For a picnic, keep the bowl on ice and do not leave it out for more than 2 hours (1 hour if it is hotter than 90°F). If you love egg-based salads, try my Deviled Egg Salad as another easy side, and use my tips for easy-peel hard-boiled eggs when you prep.
How to Store and Reheat Leftovers
Store the potato salad in an airtight container in the refrigerator for up to 3 to 4 days. Give it a good stir before serving, since the dressing settles. Potato salad is served cold, so it does not need reheating. It does not freeze well, because the potatoes turn watery and the dressing separates.
Tips and Variations
- Do not overcook the potatoes. They should be fork-tender but still firm.
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- Salt the cooking water well, because the potatoes absorb it, and this is the best chance to season them.
- Chill the salad for at least 1 hour. The flavors improve overnight.
- For extra flavor, stir in crumbled bacon, chopped chives, or green onions.
- If you prefer skins off, peel the potatoes before cutting, or leave the skins on for texture and color.
- Use full-fat mayonnaise and sour cream. Low-fat versions can turn watery.
Frequently Asked Questions
What potatoes are best for potato salad?
Waxy potatoes such as Yukon Gold, red, or new potatoes hold their shape best.
Why is my potato salad watery?
The potatoes may not have been drained well, or the salad may have released moisture from the celery. Drain thoroughly, cool the potatoes before adding the dressing, and use full-fat dairy.
Can I make potato salad ahead of time?
Yes. It keeps up to 3 to 4 days in the refrigerator. Taste and adjust the seasoning before serving.
Why should I add vinegar to warm potatoes?
Warm potatoes absorb the vinegar, so the salad tastes seasoned throughout rather than only on the surface.
Can I leave out the eggs or pickle relish?
Yes. Both are optional, and the salad is still creamy and flavorful without them.
Creamy Potato Salad with Sour Cream and Dill
Ingredients
Main Ingredients
- 2 ½ pounds Yukon Gold or red potatoes, cut into 1-inch chunks
- 1 tablespoon kosher salt For the cooking water.
- 1 teaspoon kosher salt For seasoning the warm potatoes.
- 1 tablespoon apple cider vinegar
- 1 tablespoon dill pickle juice
- ½ cup mayonnaise
- ½ cup sour cream Use full-fat.
- 1 tablespoon yellow or Dijon mustard
- 1 teaspoon celery seed
- ½ teaspoon black pepper
- 4 large hard-boiled eggs, peeled and chopped
- 2 stalks celery, finely diced
- ½ medium red onion, finely diced
- ¼ cup dill pickle relish Optional.
- 2 tablespoons fresh dill, chopped Or 2 teaspoons dried.
- paprika For garnish.
Instructions
Cooking
- Cover the potatoes with cold water by 1 inch, add 1 tablespoon salt, bring to a boil, and simmer 10 to 12 minutes until fork-tender but firm.
- Drain, transfer to a large bowl, and toss warm with the vinegar, pickle juice, and 1 teaspoon salt. Cool 15 to 20 minutes.
- Whisk the mayonnaise, sour cream, mustard, celery seed, and pepper.
- Add the eggs, celery, red onion, relish, and dill to the potatoes, pour over the dressing, and fold gently.
- Cover and refrigerate at least 1 hour (3 to 4 hours is best). Adjust the salt and garnish with paprika and dill.
