Mom's Dill Potato Salad

Mom's Dill Potato Salad

Tsubaki 1

"This is a great alternative to the familiar yellow potato salad. The dried dill weed is much more potent than fresh and alleviates some of the blandness of similar recipes."

Ingredients 2 h 30 m {{adjustedServings}} servings 245 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
  2. Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.
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Reviews 39

  1. 52 Ratings


After making a few minor changes such as adding a little celery seed and increasing the sour cream to 1 cup and decreasing the dillweed to 1-1/2 TBSP, we found this to be a wonderful potato salad.


Simple and delicious! If you love the flavor of dill, you'll LOVE this potato salad! It tastes a little bit like "sour cream and onion" due to the green onion in this. I followed the recipe exactly, using the optional salt and cracked black pepper. To lighten it up I used Hellman's lite mayo and light sour cream. I really wouldn't change much with this except maybe to use a bit less dill - 1 & 1/2 Tbsp. next time. This is a definite keeper when you want a quick, great tasting potato salad.


Really simple and very tasty. I added celery which just gave it a nice crunch.