Red skin potatoes mixed in a cool and creamy dressing. Easy potato salad recipe for your next summer BBQ!
What's special about this potato salad
This flavorful dressing for this potato salad is made with a combination of sour cream and mayonnaise, then seasoned with dill, coarse black pepper and other spices that give it a ranch type flavor. A few hard-boiled eggs makes the potato salad even creamier.
By keeping the skin on the red potatoes it not only save you time prepping but adds some nutrients to the recipe.
Ingredients
- Hard Boiled Eggs - Calls for three eggs.
- Red Skin Potatoes - Red potatoes stay firmer after cooking and the skin adds a nice color (plus extra nutrients like fiber!). Potatoes are an excellent source of Vitamin C and a good source of Potassium. This recipe uses approximately two pounds of red potatoes.
- Sour Cream - I used Daisy Light Sour Cream. You can use regular sour cream too.
- Mayonnaise - Duke's is my go-to high quality mayonnaise.
- Spices: Dried Dill, Garlic Powder, Onion Powder, Salt, Coarse Ground Black Pepper
- Green Onions - For garnish.
How to make potato salad
- Step 1: Wash and cut red potatoes into cubes. Boil in salted water until fork tender. Drain and let cool.
- Step 2: Make the dressing by whisking together sour cream, mayonnaise, and spices.
- Step 3: Once potatoes and eggs have cooled, add to large bowl; stir in creamy dill dressing.
- Step 4: Garnish with green onions and a dash of smoked paprika or your favorite BBQ rub. Store in refrigerator until ready to serve.
Variations
- Add crispy cooked and chopped bacon.
- Use a packet of ranch seasoning in place of the spice mixture.
- Substitute plain greek yogurt for the sour cream.
Storage & Serving
Store prepared potato salad in the refrigerator. Best if eaten within two days. If serving outdoors, be sure to monitor the time it is out of refrigeration.
Perfect side dish for BBQ, burgers, hot dogs or a summer cookout.
📖 Recipe
Creamy Red Skin Potato Salad Recipe
Ingredients
- ½ cup light sour cream
- ½ cup mayonnaise
- ½ tsp. dried dill
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- 1 tsp. salt
- 1 tsp. coarse black pepper
- 5 cups red skin potatoes cut into 1" pieces
- 3 hard-boiled eggs chopped
- Optional, green onions and smoked paprika for garnish
Instructions
- In a small bowl, whisk together sour cream, mayonnaise, and spices. Refrigerate until ready to use.
- Wash and cut the red potatoes into one inch cubes. Place potatoes in a large pot, cover with water, and boil until fork tender. Drain in a colander and run cold water over them to stop the cooking.
- In a large mixing bowl, combine cooked potatoes and eggs. Stir in dressing. Garnish with green onion and smoked paprika if desired.
Notes
Nutrition
This recipe was inspired by Myron Mixon's Killer Potato Salad.
FAQ
What kind of potatoes can I use?
Red Potatoes are ideal for this recipe because of their thin skins. A good substitute would be petite, fingerling, white or yellow potatoes. Russet potatoes have thicker skin so if you substitute those, I would recommend peeling them.
Can I use fresh dill instead of dried dill?
Yes, fresh dill can be used. Substitute 1 ½ tsp. chopped fresh dill for the dried dill.
Can I make this in advance?
If you need to save time, I recommend making the dressing and preparing the hard-boiled eggs a day in advance. It is best to wait and combine all the ingredients the day of serving.
Recipes you may also enjoy:
- Air Fryer Red Potatoes
- Broccoli Salad with Apples and Cranberries
- Mexican Grilled Street Corn Salad
- Jalapeno Corn Casserole
- Mom's Classic Tuna Salad
Enjoy!
Creamy Dill Red Skin Potato Salad was originally published in July 2022. Updated with additional words and pictures in July 2024.
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