New Potato Salad with Sour Cream and Dill

Favorite SummerGluten-FreeVegetarianPotatoes

Easiest potato salad ever! With small new potatoes, sour cream, and dill.

Photography Credit: Elise Bauer

My father is a connoisseur of potato salads. Anything potato actually. Just add it to the list along with pork, sauerkraut, and rhubarb. (It’s the Minnesota German in him.) So no surprise when we sent him home with some of this sour cream dill potato salad that he came back the next day asking for more!

The recipe couldn’t be easier. It’s just boiled new potatoes tossed with a dressing of sour cream, vinegar, green onions, fresh dill, salt and pepper. What’s surprising is how much mileage you get out of so few ingredients. The credit lies with the sour cream, which provides a perfectly tangy base for the potatoes.

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Many thanks to my friend Kathi for sharing this recipe with us. It’s one of her standbys and if you make it, it will likely become one of yours too.

New Potato Salad with Sour Cream and Dill

New Potato Salad with Sour Cream and Dill Recipe

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Chilling time: 1 hour
  • Yield: Serves 6 to 8


  • 2 pounds small red-skinned new potatoes
  • 3/4 cup sour cream
  • 1/2 cup minced green onions, including the green onion greens
  • 1 heaping Tbsp of minced fresh dill
  • 1/3 cup apple cider vinegar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper


1 Cook the potatoes: Place potatoes, skin on, in a 2 to 3 quart saucepan. Cover with an inch of cold water. Bring to a simmer, lower the heat to maintain a low simmer. Cook for 10 to 12 minutes until they are easily pierced with a fork. Strain the potatoes in cold water, set them aside to cool.

2 Make the dressing: In a medium bowl whisk together the sour cream, green onions, dill, cider vinegar, salt, and black pepper. The dressing should be strongly flavored (the potatoes will need it!).

3 Prepare salad and chill: Cut the cooled potatoes in half lengthwise. Toss with the dressing. Chill for at least 1 hour before serving, to allow the potatoes to absorb some of the dressing.

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New Potato Salad with Sour Cream and Dill

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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16 Comments / Reviews

No ImageNew Potato Salad with Sour Cream and Dill

Did you make it? Rate it!

  1. MilleFeuille

    Made the potato salad today, minus the black pepper. Delicious. A little too much dressing for my taste, so next time I’ll increase the amount of potatoes.


  2. Jen

    Made it for a picnic. My sister and I loved it!! Thank you.

  3. Marie

    Added some diced red pepper for color, crunch, and eye appeal. Delicious!

  4. kjill

    For us a little too sour (will temper with a little mayo next time) and more dressing than we need for the amount of potatoes. However, ratings are always based on personal taste. We found it very good with very little change required to make it an absolute wow to our tastes. With a few tweaks this went into our book if favorites.


  5. Suzanne Spizzirri

    I made this a few weeks ago as a side for smoked brisket. It was absolutely delicious. I did make a few additions that included 1 tablespoon fresh squeezed lemon juice, 1/2 cup mayo in addition to the sour cream, fresh grated parmesan cheese ( to taste), and 1 tablespoon dijon mustard ( I used grey poupon), for even more tang. It really was perfection on a plate. I have made many many recipes on Pinterest but this is my first time to comment.


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New Potato Salad with Sour Cream and DillNew Potato Salad with Sour Cream and Dill