Red potato salad with dill and creamy dressing (easy & crowd-pleasing)

Every family has that one dish that someone is always asked to bring. You know the one — the dish that shows up at every BBQ, every potluck, every holiday gathering without fail. For a lot of people, that dish is potato salad. And for good reason.

But here's the thing — not all potato salads are created equal. The wrong one is mushy, bland, drowning in mayo, and somehow both too heavy and too boring at the same time. Been there. Eaten that. Moved on. This red potato salad is the complete opposite of all of that.

What you get here is tender, creamy, herby, and just tangy enough to keep every bite interesting. Fresh dill is the real star — it lifts the whole dish and gives it that bright, clean flavor that makes people go back for a second scoop. And since we're using red potatoes, you don't even have to peel them. Less work, more flavor. That's the kind of recipe I can get behind.

Why you'll love this recipe

• It's creamy without being heavy. The combination of mayonnaise and sour cream (or Greek yogurt) gives you that rich, creamy texture without making the salad feel like a brick in your stomach. Light enough to actually enjoy at a summer cookout.
• No peeling required. Red potato skins are thin, tender, and completely edible. Leaving them on saves you time and actually adds a nice texture contrast to the salad. Plus, the skin holds a good amount of nutrients so you're not throwing that away either.
• It's ready in under 30 minutes. Boil the potatoes, whisk together the dressing, toss everything together, and you're done. It's genuinely that simple.
• It's a perfect make-ahead dish. This potato salad actually tastes better after a few hours in the fridge. The flavors have time to meld together and the dressing soaks into the potatoes beautifully. Make it the night before and you're golden.
• It's built for gatherings. This recipe scales up easily and travels well. Bring it to a BBQ, a potluck, or a family dinner and watch it disappear before anything else on the table.
• Simple ingredients, big flavor. Fresh dill, green onions, dijon mustard, a splash of apple cider vinegar — these are everyday ingredients that together create something that tastes way more impressive than the effort involved.

Ingredients with key notes

For the salad:

• 2.5 lbs red potatoes, cut into chunks — Red potatoes are the move here because they hold their shape after boiling and don't get mushy. Their thin skin means no peeling needed, and their waxy texture makes them perfect for potato salad. Cut them into roughly 1 inch chunks for the best texture.
• 3 hard boiled eggs, peeled and chopped — Eggs add richness and substance to the salad. They're optional but highly recommended. If you're making this egg free, just leave them out — the salad still works beautifully.
• 3 green onions, thinly sliced — Green onions add a mild, fresh onion flavor without being overwhelming. You can use both the white and green parts.
• 2 celery stalks, finely diced — Celery adds a satisfying crunch that balances the creaminess of the dressing. Don't skip it — that textural contrast matters.
• 3 tablespoons fresh dill, chopped — Fresh dill is what makes this salad. Dried dill works in a pinch but fresh is significantly better here. It's bright, herby, and gives the whole dish its signature flavor.

For the creamy dressing:

• 1/2 cup mayonnaise — Use a good quality full fat mayo for the best flavor. If you want a lighter version, swap half of it for Greek yogurt.
• 1/4 cup sour cream or Greek yogurt — Sour cream adds a subtle tang that balances the richness of the mayo. Greek yogurt works great as a lighter substitute and adds a little extra protein.
• 1 tablespoon dijon mustard — Adds depth, a gentle kick, and helps emulsify the dressing. Don't skip this one.
• 1 tablespoon apple cider vinegar — This is the secret weapon. A splash of vinegar cuts through the richness of the mayo and brightens the entire dressing.
• 1 teaspoon garlic powder — Adds a subtle savory background note without overpowering the fresh dill.
• Salt and black pepper to taste — Season generously. Potatoes need more salt than you think.

Step-by-step instructions

Step 1: Boil the potatoes

Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt to the water — this seasons the potatoes from the inside out, and it makes a bigger difference than most people realize. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 12 to 15 minutes until the potatoes are just fork tender. You want them cooked through but still holding their shape — not falling apart. Drain them well and let them cool for at least 10 to 15 minutes before mixing with the dressing.

Step 2: Hard boil the eggs (if using)

If you haven't already, bring a small pot of water to a boil. Gently lower in the eggs and cook for exactly 10 to 12 minutes. Transfer immediately to an ice bath to stop the cooking. Once cooled, peel and chop them into rough chunks. Set aside.

Step 3: Make the creamy dressing

In a large mixing bowl, whisk together the mayonnaise, sour cream, dijon mustard, apple cider vinegar, and garlic powder until smooth and well combined. Season with salt and black pepper and give it a taste. It should be creamy, tangy, and well seasoned. Adjust as needed.

Step 4: Combine and toss

Add the cooled potato chunks to the bowl with the dressing. Add the chopped eggs, green onions, celery, and fresh dill. Gently fold everything together until the potatoes are evenly coated in the dressing. Be gentle here — you want the potatoes to stay in chunks, not turn into mashed potato salad. Nobody wants that.

Step 5: Chill and serve

Cover the bowl and refrigerate for at least 1 hour before serving. This resting time is not optional — it's where the magic happens. The dressing soaks into the potatoes, the flavors develop, and the whole salad comes together into something genuinely delicious. Taste again before serving and adjust seasoning if needed. Garnish with a little extra fresh dill and a few sliced green onions on top.

Serving suggestions

Red potato salad is one of the most versatile side dishes you can make. Here are some of the best ways to serve it:

• At a summer BBQ alongside grilled burgers or hot dogs — This is the classic pairing and it works every single time. Creamy potato salad next to something hot off the grill is a combination that just makes sense.
• With grilled or smoked chicken — The cool, creamy salad is a perfect contrast to warm, smoky grilled chicken. Serve it straight from the fridge alongside freshly grilled meat for a great temperature and flavor contrast.
• As part of a potluck spread — This salad holds up well and travels easily. Make it the night before, keep it chilled, and bring it ready to serve. It pairs well with pretty much everything else on a potluck table.
• With grilled fish or shrimp — If you want a lighter meal, pair this potato salad with grilled fish or shrimp. The creamy dressing complements seafood really well.
• Alongside corn on the cob and coleslaw — The full summer cookout spread. These three dishes together are basically the definition of a perfect summer meal.
• As a standalone lunch — Honestly, a big bowl of this potato salad on its own is a satisfying lunch. Add a few extra hard boiled egg slices on top and call it a meal.

Storage tips

Refrigerator: Store the potato salad in an airtight container in the refrigerator for up to 4 days. Give it a gentle stir before serving as the dressing can settle at the bottom. You may want to add a small splash of apple cider vinegar or a spoonful of mayo to freshen it up if it's been sitting for a couple of days.

Do not leave it out at room temperature for more than 2 hours. Mayo-based salads can spoil quickly in warm temperatures, especially at outdoor events. Keep it in a cooler or refrigerate promptly after serving.

Freezer: This potato salad does not freeze well. The mayo-based dressing breaks down and separates after freezing, and the potato texture becomes mealy and unpleasant. Make it fresh and keep it refrigerated.

Make ahead tip: This is genuinely one of the best make-ahead side dishes you can make. Prepare it the night before your event, cover tightly, and refrigerate. The flavors will be even better the next day. Just taste and re-season right before serving.

Before you go

Potato salad has a reputation for being basic, and I get it. But when it's done right — creamy dressing, fresh herbs, good potatoes, just the right amount of tang — it's genuinely one of the most satisfying things you can put on a table. :)

This red potato salad has shown up at more gatherings than I can count, and it never comes home with leftovers. That's the kind of track record that speaks for itself.

Make it once and it'll earn a permanent spot in your recipe rotation. And if you bring it somewhere and someone asks for the recipe — which they will — send them here.

With gratitude, Kip.