If you're craving a simple potato salad that still packs a ton of flavor, this creamy dill potato salad with hard-boiled eggs is going to hit the spot. It’s the kind of dish that feels just right for spring picnics, summer BBQs, or honestly, whenever you’re in the mood for something cool, herby, and comforting. What makes this one special? We're using red potatoes for that perfect texture, plenty of fresh dill, tangy pickles, and a sour cream-mayo combo that brings all the creamy, zesty goodness together. It’s a great choice if you're looking to level up your usual new potato salad or searching for a solid dill potato salad recipe to keep in your back pocket.
Creamy Dill Potato Salad with Hard-Boiled Eggs
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine American
Large pot for boiling the potatoes.
Medium saucepan to hard-boil the eggs.
Mixing bowls at least two: one for the potatoes and one for the dressing.
Sharp knife and cutting board for chopping everything up.
Potato masher or fork (optional) if you like your potato salad a little on the mashed side.
Colander for draining the potatoes.
- 2 pounds red potatoes quartered (no need to peel)
- 4 large eggs hard-boiled and chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon celery seed
- 1/2 cup finely chopped dill pickles
- 1/4 cup pickle juice from the jar
- 3 tablespoons fresh dill chopped
- 1/3 cup finely chopped red onion
- Salt and black pepper to taste
Boil the potatoes
Place the quartered red potatoes in a large pot, cover with cold water, and season generously with salt. Bring to a boil, then simmer for 10–12 minutes until fork-tender. Drain and let cool.
Boil the eggs
While the potatoes cook, place eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes. Run under cold water, peel, and chop.
Make the dressing
In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, vinegar, celery seed, pickle juice, and chopped dill. Stir until smooth and creamy.
Assemble the salad
Add the cooled potatoes to the dressing, followed by the chopped eggs, pickles, and red onion. Gently mix until everything is coated.
Chill and serve
Let the salad rest in the fridge for at least an hour to allow the flavors to meld. Serve cold, garnished with extra fresh dill if you’re feeling fancy.
Perfect Pairings
This cold potato salad makes a dreamy side for grilled bratwurst, lemon-herb chicken, or even a big vegetable salad on warmer days. It also plays well with other backyard favorites like corn on the cob or a crisp, refreshing cucumber salad. If you want to go big on the herbaceous theme, pair it with a chilled glass of white wine or iced herbal tea.
FAQs
1. What kind of potatoes should I use?
Red potatoes are ideal here—they hold their shape beautifully and add a little sweetness. If you’re making a new potato salad, baby reds work great too.
2. Can I swap the mayo or sour cream?
Yes! Greek yogurt works well in place of sour cream for a lighter twist, but you’ll still get that creamy dill potato salad vibe.
3. What about pickles—sweet or dill?
Stick to dill pickles for that classic dill pickle potato salad flavor. If you’re a fan of tang, you can even try adding a splash of pickle brine as part of the liquid in the dressing.
4. Is this a good make-ahead dish?
Absolutely. This dill potato salad recipe actually tastes better the next day after the flavors have had time to settle in.
5. Any variations to try?
Swap in pesto for a fun pesto potato salad version, or add green beans and cherry tomatoes for a more vegetable salad-style spin. Want to simplify even more? Try a stripped-back version as a basic potato salad recipe easy to whip up for last-minute guests.
