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Classic Creamy Red Potato Salad with Dill and Eggs

Close-up of a creamy red potato salad in a speckled bowl, topped generously with fresh dill.
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This is a reliable recipe for a classic creamy red potato salad, perfect as a side dish for your next BBQ or summer gathering. It uses skin-on red potatoes for texture and includes fresh dill for bright flavor.

Ingredients

Scale
  • 3 pounds small red potatoes, quartered
  • 4 large eggs, hard-boiled and chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Place the quartered red potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water. Bring the water to a boil over high heat, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
  2. Drain the cooked potatoes well and let them cool slightly, about 10 minutes. You can leave the skins on; this is a skin-on potato salad.
  3. While the potatoes cool, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, yellow mustard, and Dijon mustard until smooth.
  4. Add the chopped celery, red onion, fresh dill, and parsley to the dressing mixture. Stir to combine.
  5. In a separate bowl, gently fold in the slightly warm potatoes and the chopped hard-boiled eggs.
  6. Pour the dressing mixture over the potatoes and eggs. Gently fold everything together until the potatoes are evenly coated. Be careful not to mash the potatoes.
  7. Season the red potato salad with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasoning if needed.
  8. Cover the bowl and chill the creamy red potato salad in the refrigerator for at least 2 hours before serving. This allows the flavors to blend.

Notes

  • For a make ahead potato salad recipe, you can cook the potatoes and eggs a day in advance. Store them separately and assemble the salad just before serving.
  • If you prefer a lighter dressing, substitute half of the mayonnaise with plain Greek yogurt.
  • This recipe works well for potlucks and picnics because the red potatoes hold their shape better than other varieties.

Nutrition

Find it online: https://cookincorner.com/red-potato-salad-recipe-creamy-summer-side/