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Homemade Dill Potato Salad

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Side
Servings 6 -8


  • 5 to 7 Large Potatoes
  • 3/4 cup of sour cream
  • 3/4 cup of mayonnaise
  • 1 tablespoon of apple cider vinegar or to
  • taste
  • 1 tablespoon of mustard or to taste
  • 1 teaspoon of celery salt
  • salt and black pepper to taste
  • 2 tablespoon of dried dill weed
  • Optional: 1/2 white onion finely chopped
  • Optional: 1 stalk of celery finely chopped


  • Boil the potatoes until tender. I cut them into cubes to help them cook faster. Once finished, drain the water and allow them to cool completely. **If you don’t you will cause a mushy texture
  • In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, mustard, onion, celery, celery salt, and salt and pepper until well mixed.
  • Combine the cooled potatoes in the mixture and refrigerate for at least 30 minutes before serving it.
  • Serve it cold