READY IN ABOUT 1¼ hrs

Southern Dill Potato Salad

Read Reviews (77)

"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. " — NE1canCook

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 01, 2010

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.

—Yoda74

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Most Helpful Critical Review

Jul 12, 2010

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.

—Themrs

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99 Ratings

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Sep 03, 2009

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

—Carman

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Apr 19, 2011

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.

—Nicole Burdett

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May 21, 2011

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 of that.” But somehow, however, the submitter has it just right. She’s got the perfect measurements of each of the ingredients. I wouldn’t alter that a bit. But while I didn’t change anything (except for using a couple less eggs and fresh, rather than dried dill) I did add some things to dress it up a bit. Some thinly sliced radishes, sliced green onion, a few slices of cooked and crumbled bacon, about 2 T. creamy horseradish sauce and some Jane’s Krazy Mixed Up Salt really made the flavor pop and made a good potato salad even better. My favorite part of this recipe is the half and half mixture of sour cream and mayonnaise. It was creamy and still had a slight tang from the mayo without it being overbearing.

—naples34102

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Oct 30, 2009

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 perfect potato salad, and I will definitely make it again.

—sojo

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Jul 06, 2010

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 doubled the mustard... even better! Yes, use the entire tablespoon of dill, it's perfect! I did prefer a little more celery, onion (Vidalia), and egg. But I'm not changing the dressing!

—Joe D

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Oct 19, 2009

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 onion. I used yellow mustard instead of dijon and used celery seed instead of real celery, both of these substitutions were because I didn't have the actual called-for ingredients on hand. I was so happy with the way this turned out..by far the best potato salad I have ever made.

—UTOPIA122

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Nutrition

Calories
279 kcal
14%

Carbohydrates
10.8 g
3%

Cholesterol
150 mg
50%

Fat
24.1 g
37%

Fiber
1 g
4%

Protein
5.9 g
12%

Sodium
461 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southern Dill Potato Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 279
Calories from Fat: 217

% Daily Value *
Total Fat 24.1g 37 %
Saturated Fat 6.3g 31 %
Cholesterol 150mg 50 %
Sodium 461mg 18 %
** Potassium 329mg 9 %
Total Carbohydrates 10.8g 3 %
Dietary Fiber 1g 4 %
Protein 5.9g 12 %
** Sugars 1.3g
Vitamin A 8 %
Vitamin C 9 %
Calcium 8 %
Iron 12 %
** Thiamin 6 %
** Niacin 14 %
** Vitamin B6 17 %
** Magnesium 7 %
** Folate 17 %

* 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.