Southern Dill Potato Salad

Southern Dill Potato Salad

96 Reviews 9 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 10 m
Recipe by  NE1canCook

“My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight. ”

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Adjust Servings

Original recipe yields 8 servings



  1. Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
  2. In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
  3. Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

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Reviews (96)

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I have made this recipe as it is written three times since I found it a couple of months ago. It is absolutely delicious! The sour cream really cuts down on the heavy mayo flavor that is in most salads. I believe the celery salt and dill are imperative. I understand leaving things out or adding things because of a personal preference but I wish those that made modifications would not rate recipes. Sometimes leaving out something minor could make a big difference. Trust me, spend the couple extra bucks to buy all of the ingredients for this and you will not be disappointed.



This was the BEST potatoe salad I have ever made. I did not deviate from the recipe at all and it was FABULOUS!!!!!

Nicole Burdett

Nicole Burdett

This is almost the same potato salad I made this weekend. I added 1 T of yellow mustard in addition to the dijon, as well as a tsp of worcestershire, a tsp of fresh lemon juice and I used FRESH dill, instead of dried (1/4 of a cup). I also think it's easier and faster to cube the potatoes before cooking... boil about 15 minutes.

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Amount Per Serving (8 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 24.1 g
  • 37%
  • Carbs
  • 10.8 g
  • 3%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 150 mg
  • 50%
  • Sodium
  • 461 mg
  • 18%

Based on a 2,000 calorie diet



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Southern Potato Salad


next recipe:

Texas German Potato Salad