Dill Potato Salad with Blue Cheese
Published 6/24/2022 • Updated 9/13/2023
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The most delicious dill potato salad is made with red potatoes, fresh dill, and blue cheese.
Best Potato Salad with Dill
Bland potato salad no more! Say hello to this delicious dill potato salad. Ours obviously comes fully equipped with a decent amount of blue cheese and other yummy add-ins such as hard-boiled eggs, celery, and green onion.
Why you’ll love it!
- Great for sharing
- So flavorful
- Perfect for parties or gatherings
- Fresh
Featured Ingredients
- Baby red potatoes: baby red potatoes are perfect for potato salad because they are already bite-sized and boil down perfectly.
- Hard-boiled eggs: hard boiled eggs are a must when it comes to potato salad. Check out our tutorial on how to boil eggs.
- Celery stalks: celery adds a nice crunch.
- Green onion: we love green onion because it’s milder than red or white onion.
- Mayo: mayonnaise is the basis of the sauce.
- Sour cream: sour cream adds a nice tang to the sauce.
- Lemon juice: citrus is so yummy with potato salad.
- Fresh dill: we are all about the FRESH dill. Make sure to use fresh and not dried. It makes a world of a difference.
- Blue cheese: blue cheese is the perfect compliment to this dill potato salad.
How to Make Dill Potato Salad
Hard Boil Eggs
First, you’ll need to hard boil your eggs. Boil a pot of water and then add the eggs and continue to boil for 9 minutes.
Immediately place them into an ice bath to cool. Once cooled, peel and chop them.
Prepare & Boil Potatoes
Cut potatoes into 1-inch chunks and place them in a stockpot. Fill the pot with water and stir. Then, drain the water and then fill it up again so that it’s 2-inches above the potatoes.
Bring to a boil and cook for 10 minutes.
Once they are done, rinse them under cold water and refrigerate them for 30 minutes to cool.
Quick tip!
You can speed the cooling process by placing the potatoes in a single layer on a cookie sheet and then refrigerating them.
Make Sauce
Meanwhile, combine mayo, sour cream, lemon juice, fresh dill, salt, and pepper. Mix to combine.
Combine Salad
Toss the cooked potatoes with the sauce along with the blue cheese, egg, green onion, and celery.
Refrigerate
Refrigerate for 30 minutes and then top with more blue cheese and fresh dill for serving.
Storage
Store leftover potato dill salad in an airtight container for up to 3-5 days.
Dill Potato Salad with Blue Cheese
Ingredients
- 2 hard boiled eggs, diced
- 3 lbs. baby red potatoes
- 2 large celery stalks, diced (~1 cup)
- 1 bunch green onion, diced (~1 cup)
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons lemon juice
- 2 tablespoons dijon mustard
- ¼ cup fresh dill, minced
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 4 oz. crumbled blue cheese, ~½ cup
Instructions
- Prepare the hard boiled eggs: Bring a small pot of water to a boil and gently place the eggs into the boiling water with a slotted spoon. Let the eggs boil for 9 minutes and then remove them from the water with a slotted spoon. Place them in an ice bath. When they have cooled, dice and set aside. For more details on how to boil eggs, check out this post.
- Prepare the potatoes: Cut the potatoes into large, bite-sized pieces (about 1-inch chunks) and place them into the stock pot you will be using. Once you are done cutting all of the potatoes, fill the stock pot with water, just above the potatoes. Give that a stir and drain the water.
- Put the potatoes back into the pot and fill with cold water, about 2 inches above the potatoes. Bring to a boil and cook for 10 minutes. The potatoes should be fork tender but not so soft that when pierced with a fork they fall apart.
- When the potatoes are done, rinse them with cold water and refrigerate for 30 minutes to cool completely.
- While the potatoes are cooling, prepare the sauce and veggies: Add the mayo, sour cream, lemon juice, dill, salt, and pepper to a large bowl. Mix until everything is combined.
- Next, dice the green onion and celery. Set aside.
- After the potatoes have cooled completely, add them to the sauce and mix until the potatoes are completely covered with sauce.
- Stir in the blue cheese crumbles, eggs, green onion, and celery.
- Refrigerate for at least 30 minutes before serving. Top the potato salad with blue cheese crumbles and fresh dill.
Tips & Notes
- You can speed the cooling process by placing the potatoes in a single layer on a cookie sheet and then refrigerating.
- This is a great recipe to make the night before. The longer it sits the more the flavors will build.
- The potatoes should be cut into larger bite size pieces. They will break down a little bit while they are being mixed with the other ingredients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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