This creamy dill red skin potato salad features red skin potatoes mixed in a cool and creamy dill dressing. Try out this easy potato salad recipe for your next summer BBQ or burger night!
Why You'll Love this Red Skin Potato Salad
- Creamy Dressing: A 50/50 blend of sour cream and mayonnaise creates a velvety base seasoned with dill and black pepper for savory ranch vibes. Adding a few hard-boiled eggs boosts the protein and gives the dressing a rich consistency.
- No Peeling Required: Keeping the skin on the red potatoes saves you prep time and adds nutrients, and fiber to the salad.
- Dietitian-Approved: Using red skin potatoes and light sour cream creates a nutrient-dense, satisfying side dish that delivers maximum flavor without feeling heavy.
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Ingredients
- Red Skin Potatoes: You will need approximately two pounds. Red potatoes are perfect for potato salad because they stay firmer after cooking. Leaving the skins on saves prep time and adds a pop of color, plus an extra boost of fiber, Vitamin C, and potassium.
- Hard-Boiled Eggs: Three large eggs add protein and lend to a creamy potato salad.
- Sour Cream: Daisy Light Sour Cream is my favorite choice to keep the dressing light and tangy, but regular full-fat sour cream works beautifully too.
- Mayonnaise: Duke's is my go-to high quality mayonnaise.
- Spices: A combination of dried dill, garlic powder, onion powder, salt, and coarse ground black pepper gives this dressing its signature herby, savory flavor.
- Green Onions: Sliced, these make a nice garnish for topping the potato salad.
How to Make
- Boil Potatoes: Wash and cut red potatoes into cubes. Boil in salted water until fork tender (10-15 minutes). Drain and let cool.
- Whisk Dressing: Make the dressing by whisking together sour cream, mayonnaise, and spices.
- Assemble: Place the cooled potatoes and chopped hard-boiled eggs in a large mixing bowl. Pour the chilled dressing over the top and gently fold with a spatula until every piece is evenly coated.
- Garnish: Top with green onions and a dash of smoked paprika or your favorite BBQ rub. Store in refrigerator until ready to serve.
Variations to Try
- Fold in thick-cut, crispy chopped bacon right before serving.
- Swap the individual spices for a packet of dry ranch seasoning mix.
- Make it lighter by substituting plain greek yogurt for the sour cream.
- Fold in ⅓ cup of finely chopped dill pickle spears or a tablespoon of dill pickle juice right into the warm potatoes before adding the dressing.
Storage & Serving
How to Store: Keep your potato salad in an airtight container in the refrigerator. Potato salad is good for up to 4 days, however it is best enjoyed within 2 days.
Outdoor Food Safety: If you are serving this at a backyard barbecue or pool party, keep an eye on the clock. Because of the dairy and egg content, the salad shouldn't sit out at room temperature for more than 2 hours-or just 1 hour if you're hosting an outdoor summer cookout in 90°F+ heat. To keep it fresh longer at a party, nest your serving bowl inside a slightly larger bowl filled with ice.
Serving Suggestions: This cool, creamy side dish goes with:
- Smoked BBQ brisket, ribs or chicken quarters
- Pulled pork
- BBQ shredded chicken
- Grilled burgers, sausage and hot dogs
📖 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 teaspoon of 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:
- Mustard Potato Salad
- Air Fryer Red Potatoes
- Broccoli Salad with Apples and Cranberries
- Mexican Grilled Street Corn Salad
- Jalapeno Corn Casserole
- Mom's Classic Tuna Salad
Enjoy!
Alaine
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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