How to Make Southern Dill Potato Salad - A Step-by-Step Guide

Southern Dill Potato Salad is a classic side dish that has been a staple in Southern cooking for generations. This creamy and tangy potato salad is the perfect accompaniment to any barbecue, picnic, or potluck, and it's a great way to use up leftover boiled potatoes. Packed with flavor from freshly chopped dill and tangy mustard, this dish is sure to be a crowd-pleaser at your next gathering.

Potato salad is a beloved dish in the South, and each family has its own unique recipe that h...

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Ingredients

  • 10 unpeeled red potatoes
  • ¾ cup sour cream
  • ¾ cup mayonnaise
  • ½ white onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 tablespoon apple cider vinegar, or to taste
  • 1 tablespoon Dijon mustard, or to taste
  • 1 teaspoon celery salt
  • salt and black pepper to taste
  • 5 hard boiled eggs, roughly chopped
  • 1 tablespoon dried dill weed

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8

  • Place 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 potatoes into chunks. Set aside.
  • Stir together sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper in a bowl until well mixed.
  • Place 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.
  • Nutrition

    279 cal.

    • Total Fat: 24g
    • Saturated Fat: 6g
    • Cholesterol: 134mg
    • Sodium: 413mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 6g
    • Vitamin C: 5mg
    • Calcium: 60mg
    • Iron: 1mg
    • Potassium: 329mg