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Southern Dill Potato Salad


"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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1 h 10 m servings 279 cals
Original recipe yields 8 servings


  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 168
  1. 214 Ratings

Most helpful positive review

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 mo...

Most helpful critical review

Because of the reviews, I decided to make this potato salad to take to a cookout, and 2/3 of it went uneaten. What a waste! I followed the recipe exactly.

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Most positive
Least positive

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 mo...

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

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...

It’s so difficult to indicate precise measurements when writing out a recipe for someone. Tastes vary, sizes of fresh ingredients vary, and sometimes we just use “a little of this and a little o...

First, let me say I made this recipe twice... Once exactly as written, then with a few tweaks. The secret of this recipe is, of course, the dressing. It is very good as is. But on my second try,...

I made this for a large group (50 people) and received rave reviews. I followed the recipe exactly except that I used celery seed instead of celery salt since I didn't have any. It was the perfe...

I took the recipe submitter's advice and made this potato salad the night before so it would have time to set until dinner the following evening. My two sons helped me make this salad from start...

I have been trying and trying to make a good potato salad and finally I have a recipe that has helped me do that. I did make a few changes based on my taste...I left out the celery salt and oni...

Great potato salad! Loved all the flavors in this. I did have to make some substitutions based off of what I did or didn't have. I used onion powder instead of onions, and celery seed instead...