Creamy Dill Red Skin Potato Salad is a classic side dish that is perfect for summer picnics and BBQs. Made with red potatoes, hard-boiled eggs, and a tangy mayo-sour cream dressing flavored with dill, garlic powder, and onion powder, this potato salad is sure to be a hit at any gathering.
Creamy dill red potato salad is particularly popular during the warmer months for outdoor gatherings like picnics and barbecues. It's also a favorite side dish for holidays such as Memorial Day, Fourth of July, and Labor Day in the United States.
Jump to:
- ๐ Why You'll Love this Recipe
- ๐ฅ Ingredients
- ๐ช Instructions
- ๐ฉ๐ผโ๐ณ Chef's Tip
- ๐ Substitutions & Variations
- ๐ด Equipment
- ๐ญ Recipe FAQs
- ๐ฅฃ Storage & Reheating
- ๐ท Wine Pairing
- ๐ฉ๐ผโ๐ณ Top Tips
- ๐ฟ Related Recipes
- ๐ฅ Pairing Recommendations
- ๐ Recipe
- ๐ก๏ธ Food safety
- ๐ฌ Reviews
๐ Why You'll Love this Recipe
- Creamy and Refreshing: The combination of sour cream, mayonnaise, and dill creates a creamy and refreshing flavor profile that's hard to resist.
- Versatile Side Dish: Perfect for any occasion, from picnics to holiday gatherings, this potato salad pairs well with a variety of main dishes.
- Easy to Make: With simple ingredients and minimal preparation, this recipe is quick and convenient for anyone looking to whip up a delicious side dish in no time.
๐ฅ Ingredients
The creamy base of sour cream and mayonnaise combines with savory spices, while red potatoes provide texture and hard-boiled eggs add richness.
- Light sour cream
- Mayonnaise
- Dried dill
- Garlic powder
- Onion powder
- Salt
- Coarse black pepper
- Red potatoes, cut into 1" cubes
- Hard-boiled eggs, peeled and diced
- Optional: green onions and smoked paprika for garnish
See recipe card for quantities.
๐ช Instructions
Prepare the dressing: Whisk together sour cream, mayonnaise, and spices.
Boil the potatoes: Wash and cut red potatoes into 1" cubes. Boil until fork-tender.
Drain and cool: Drain cooked potatoes in a colander and run cold water over them to stop cooking.
Dice the eggs: Peel and dice hard-boiled eggs.
Combine ingredients: In a mixing bowl, combine potatoes and eggs.
Add dressing: Stir in the prepared dressing until well combined.
Garnish (optional): Add green onions and smoked paprika for extra flavor and presentation.
Serve: Enjoy your creamy dill red potato salad as a delicious side dish or light meal!
๐ฉ๐ผโ๐ณ Chef's Tip
- Let the flavors meld together by refrigerating the salad for at least an hour before serving. This allows the dressing to fully infuse the potatoes and eggs, resulting in a more flavorful dish.
๐ Substitutions & Variations
- Vegan Option: Substitute light sour cream and mayonnaise with vegan alternatives such as dairy-free sour cream and vegan mayonnaise.
- Gluten-Free Option: Ensure all ingredients, including spices and optional garnishes, are certified gluten-free to accommodate gluten-sensitive individuals.
- Zesty Lemon Twist: Add freshly grated lemon zest to the dressing for a bright and citrusy flavor.
- Spicy Kick: Mix in a pinch of cayenne pepper or a dash of hot sauce to the dressing for a spicy twist.
- Herbaceous Blend: Incorporate chopped fresh herbs like parsley, chives, or cilantro into the salad for a burst of herbaceous freshness.
๐ด Equipment
- Cutting board
- Chef's knife
- Large pot for boiling potatoes
- Colander for draining potatoes
- Mixing bowls (small and medium-sized)
- Whisk or fork for mixing dressing
- Measuring spoons
- Spoon or spatula for stirring ingredients together
- Refrigerator for chilling the potato salad
๐ญ Recipe FAQs
Yes, this salad can be made ahead of time. In fact, it's often even better when allowed to chill in the refrigerator for a few hours or overnight before serving, as it allows the flavors to meld together.
Stored in an airtight container, this salad will typically last in the refrigerator for up to 3-4 days. Be sure to give it a good stir before serving to redistribute the dressing.
Absolutely! Feel free to adjust the amount of dill, garlic powder, onion powder, salt, and black pepper according to your taste preferences. You can also experiment with adding other herbs and spices to customize the flavor to your liking.
๐ฅฃ Storage & Reheating
- Storage: Store the creamy dill red potato salad in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: This salad is typically served cold, so reheating is not necessary. Simply give it a good stir before serving to redistribute the dressing.
- Freezing: While potatoes can become mushy when frozen and thawed, the salad can still be frozen if desired. However, keep in mind that the texture may change slightly upon thawing. To freeze, transfer the salad to a freezer-safe container, leaving some space for expansion. Thaw overnight in the refrigerator before serving.
๐ท Wine Pairing
The wine's bright acidity and citrusy notes complement the creamy texture of the salad, while its herbal and grassy undertones echo the flavors of the dill and other herbs in the dish. Additionally, the wine's refreshing character helps cleanse the palate between bites.
๐ฉ๐ผโ๐ณ Top Tips
- Proper Potato Cooking: Ensure the potatoes are cooked until fork-tender but not overcooked and mushy. Start with cold water, bring it to a gentle boil, and cook until easily pierced with a fork.
- Immediate Cooling: Once cooked, drain the potatoes immediately and rinse them with cold water to halt the cooking process and prevent them from becoming too soft.
- Chilling Time: Allow the salad to chill in the refrigerator for at least an hour before serving, or even overnight if possible. This allows the flavors to meld together and enhances the overall taste of the dish.
๐ฟ Related Recipes
๐ฅ Pairing Recommendations
Did you make this recipe? Please leave a 5-star โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ rating & comment below to let me know how it came out. Thanks for visiting!
๐ Recipe
Creamy Dill Red Skin Potato Salad
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Ingredients
- ยฝ cup light sour cream
- ยฝ cup mayonnaise
- ยฝ teaspoon dried dill
- ยผ teaspoon garlic powder
- ยผ teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- 5 cups red potatoes cut into 1" cubes
- 3 hard-boiled eggs peeled and diced
- Optional: green onions and smoked paprika for garnish
Equipment Needed:
- Cutting board
- Chef's knife
- Large pot for boiling potatoes
- Colander for draining potatoes
- Mixing bowls small and medium-sized
- Whisk or fork for mixing dressing
- Measuring spoons
- Spoon or spatula for stirring ingredients together
- Refrigerator for chilling the potato salad
Instructions
- In a small bowl, whisk together the sour cream, mayonnaise, dried dill, garlic powder, onion powder, salt, and black pepper until well combined. Cover and refrigerate the dressing until ready to use.
- Wash and cut the red potatoes into 1" cubes. Boil them in a pot of salted water until fork-tender, about 10-15 minutes. Drain the potatoes in a colander and rinse them under cold water to stop the cooking.
- In a medium-sized mixing bowl, combine the cooked potatoes and diced eggs.
- Pour the dressing over the potato and egg mixture and stir until everything is well combined.
- Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together.
- When ready to serve, give the potato salad a good stir to redistribute the dressing. If desired, garnish with chopped green onions and a sprinkle of smoked paprika.
Video
Notes
- Storage: Store the creamy dill red potato salad in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: This salad is typically served cold, so reheating is not necessary. Simply give it a good stir before serving to redistribute the dressing.
- Freezing: While potatoes can become mushy when frozen and thawed, the salad can still be frozen if desired. However, keep in mind that the texture may change slightly upon thawing. To freeze, transfer the salad to a freezer-safe container, leaving some space for expansion. Thaw overnight in the refrigerator before serving.
๐ก๏ธ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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