Creamy Dill Red Potato Salad (Our Favorite Deli-Style Recipe)

There’s something comforting about a good potato salad sitting next to a pulled pork sandwich or a piece of grilled chicken, It’s one of those dishes that quietly brings everyone back for seconds.

For years, I was searching for a potato salad that tasted like the creamy deli-style versions I remembered – rich, savory, full of dill, and definitely not sweet. This recipe came together while I was preparing a meal for a family cookout. After one little adjustment (a few extra splashes of dill pickle juice), it became what I was hoping for.

By the end of our cookout, family members were taking containers of it home.

That’s usually a pretty good sign a recipe is worth keeping.

This creamy dill red potato salad has now earned a permanent place in our kitchen, and I hope it finds a place in yours as well.

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Why You’ll Love This Recipe

• Rich, deli-style dressing
• Savory, not sweet – no sugar hiding in this dressing.
• Tender red potatoes that hold their shape
• Make-ahead friendly, since the flavor gets even better overnight.

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Ingredients

• 5 pounds red potatoes
• 12 hard-boiled eggs
• 11/2 cups mayo
• 1/2 cup sour cream
• 2 T Dijon mustard
• 3 T dill pickle juice (I always add more but start with 3)
• 3 T dried dill
• 1/2 cup finely diced sweet white onion
• 1 t celery seed
• 1 t garlic powder
• 1 t onion powder
• 11/2 t salt (or to taste)
• 1/2 t black pepper

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Instructions

1. Cook the potatoes

Wash the potatoes and cut larger ones into bite-sized pieces.

Place them in salted water and cook until fork tender. Be careful not to overcook them – you want the potatoes to hold their shape.

Drain well and allow them to cool until just warm.

2. Make the dressing

In a large bowl, whisk together:

• mayo
• sour cream
• Dijon mustard
• dill pickle juice
• dried dill
• celery seed
• garlic powder
• onion powder
• salt & pepper

3. Add the vegetables

Fold in diced onions and chopped eggs.

4. Combine

Gently fold the warm potatoes into the dressing until everything is evenly coated.

Don’t overmix.

5. Chill

Cover and refrigerate for at least 4 hours.

Overnight is better.

Before serving, stir gently and taste one final time. If the potatoes have absorbed some of the dressing, ad more dill pickle juice or a spoonful of may to freshen it up.

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Becky’s Kitchen Tips

• Don’t skip the dill pickle juice. It gives the salad that classic deli-style flavor.
• Celery seed adds flavor without the crunch of actual celery. It’s one of the little tricks that makes this recipe taste like the potato salads from the deli counter.
• Warm potatoes absorb flavor better than cold potatoes.

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Serving Suggestions

We love serving this potato salad with:

• Pulled pork sandwiches
• Grilled or smoked chicken
• Hamburgers
• Brats
• Baked beans
• Fresh fruit
• Creamy macaroni salad

It’s one of our favorite side dishes for summer cookouts, family reunions, or anytime you need to bring a dish-to-pass.

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Storage

Store covered in the refrigerator for up to 4 days.

Give it a gentle stir before serving. If needed, add a spoonful of mayo or a splash of pickle juice to bring back the creamy texture.

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Frequently Asked Questions

Can I make this the day before?

Yes! In fact I recommend it. The flavors meld together overnight, making it even better.

Can I use Yukon Gold potatoes?

You can, but I prefer red potatoes because they hold their shape beautifully and have a naturally waxy texture that won’t turn mushy in the dressing.

Can I leave out the eggs?

Yes, but that would be sad. Eggs make the salad richer, but if you must leave out the eggs, I’m sure it’s still delicious without them.

Is this potato salad sweet?

No. This is a savory deli-style potato salad with plenty of dill and tangy pickle juice instead of sugar.

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There’s Always Room at Our Table

Every Friday. I’ll share the recipes were loving, simple homemaking ideas, and a little encouragement for creating a home that’s lived in, loved, and well cared for.

Join us around the table.

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Sometimes the best recipes aren’t the ones that take the most work-they’re the ones everyone quietly goes back for another spoonful of.

This creamy dill red potato salad has become our family’s favorite, and I hope it becomes one of yours to.

From my table to yours,
Becky