Favorite summer side dish ever– Dill and Sour Cream Potato Salad with tender creamy red potatoes! If you like fresh dill, you’ll love this one! I’ve been making this potato salad for many years, and it has definitely become a summer staple on our homestead. There are only 5 ingredients, so make sure they’re good quality (and definitely use fresh dill… dried just won’t do).
This Dill and Sour Cream Potato Salad is perfect for summer parties and potlucks, and it goes great with any grilled or barbecued. I often serve it alongside hamburgers, hot dogs, or bratwursts, but it goes great with bbq chicken, pulled pork, or ribs too.
For the best results, cook the potatoes the day before you make the potato salad, so that they can cool completely. This is a potato salad that is best served very chilled.
Small creamy new potatoes are key for this potato salad. Leave the skins on, they add more texture and also have a lot of flavor in them. I try to select potatoes that are similar in size and about the size of a golf ball or a tad bigger.
Get the good stuff! This isn’t a time for reduced-fat. My favorite brand is Kalona because it is thick and rich (and also pasture-raised!).
Use what you like here, but absolutely do NOT use Miracle Whip. I prefer Chosen Foods Avocado Oil Mayonnaise because I try not to use canola or soy based products… but if you do, classic Hellman’s is the ticket.
It’s gotta be fresh. Use the green dill fronds and not the heads of the dill for this recipe.
Just a touch of granulated garlic adds a little extra depth to the flavor. Plus, garlic and dill are best friends.
I prefer Redmond’s Salt for all of my cooking. This salt is mined in the USA (in Utah) from an ancient seabed that is protected from modern pollution. It contains minerals and has a fantastic flavor.
Dill & Sour Cream Potato Salad
- 2 pounds baby red potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup roughly chopped fresh dill
- 1 teaspoon sea salt
- 1/2 teaspoon granulated garlic
- Boil the potatoes whole until they are tender, about 20-30 minutes depending on their size. Drain and refrigerate until completely cool, about 4 hours, though overnight is best.
- In a large mixing bowl combine the sour cream, mayonnaise, dill, salt, and garlic.
- Cut the chilled potatoes into bite-size pieces (I usually quarter them), and then fold them into the dressing.
- Refrigerate for 1 hour to allow the flavors to meld.
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