This easy potato salad skips the mustard, egg, and celery to keep things super simple with a sauce of mayo and sour cream (or healthy Greek yogurt) over slightly smashed baby red potatoes to create a super creamy potato salad that’s brightened up with a dose of fresh dill ready to eat any day of the year.
“This is my new favorite potato salad” he declared as he scooped another forkful straight from the mixing bowl and into his already munching mouth.
I gotta admit, I was somewhat shocked by my husband’s declaration.
“But what about my Mom’s Classic Very Best Potato Salad?” I retorted. ‘It’s a total classic! It’s always been our favorite! And it’s one of the most popular recipes on the blog!” And by the way, had he totally forgotten about my German Potato Salad and my Loaded Baked Potato Salad, too?
If I had to guess the reason he loves this potato salad so much, it’s because it’s so perfectly creamy without the extra crunches of celery or pickles, so it’s a more similar bite to his favorite baked potato with just a bit of onion to add a little heat and dill to add that fresh factor. But even better, it’s so simple to make.
It’s creamy. It’s dreamy. And it’s delicious.
The Best Type of Potato to Use In Potato Salad
Most often in my potato salad recipes, I use Yukon golds or a similar creamy white potato. But for this recipe, I want a potato that isn’t waxy and will fall apart a bit after cooking, so it’s easy to oh so lightly smash. That’s why I use baby red potatoes.
I prefer to cook my potatoes whole or halved (always start them in salted, cool water) and then cut them more while still hot, but cool enough to touch.
Cook the potatoes a little bit longer than you might think, waiting for the potato skins to blister and begin to pull away from the whites as they cook. You’ll know when they’re done if they easily slip from the tines of a fork when tested.
Once added to the mixing bowl, give the potatoes 4-5 good smashes to create big chunks. I use a large whisk to do this but if a potato masher is all you have just be sure to leave them in big, rough chunks.
How to Make a Good Creamy Potato Salad
After the potatoes are cooked but while they’re still warm, I follow the same directions I give in my mom’s classic potato salad recipe and sprinkle the hot potatoes with a little white vinegar, imparting a bit of tang to the potatoes. Be sure to do this step while the potatoes are still warm so they absorb the light pucker of the vinegar flavor.
This potato salad dressing is a simple mix of mayonnaise (you can use light or full-fat), and sour cream (use Greek yogurt for a healthier dose) for the tangy bite. It’s seasoned with garlic salt, freshly ground pepper, and fresh dill…and plenty of it.
What to Add to Potato Salad
Fresh dill is the big flavor builder in this recipe and the flavor really can’t be replicated with dried dill. Plus, fresh just looks so pretty. Use just the dill fronds and toss the tough stems.
I like using finely chopped red onion in this potato salad but if you’d like to try green onion then go for it.
If you just can’t stand not having a few crunchy bites in your potato salad, here are a few ingredient ideas to add to this potato salad:
- Chopped celery
- Hard-boiled egg
- Diced red bell pepper
- Chopped pickles
- Chopped bacon
- More onion like green onion or yellow onion.
More Potato Salads You Might Like Too
Easy Creamy Dill Potato Salad
- 3 pound small red potatoes
- 1 teaspoon kosher salt
- 2 tablespoons white vinegar
- ½ cup red onion, chopped
- ½ cup light mayonnaise
- ½ cup light sour cream or Greek yogurt
- 1 teaspoon garlic salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped dill fresh dil, dividedl
- Place the potatoes in a large pot of salted water and boil them for 20 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato if cut.
- Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar.
- Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill. Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight.
Main Recipe Ideas to Add to This Salad and Make a Meal
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