1-First Step: Prep the potatoes

Start by washing the 3 pounds of red potatoes or yellow potatoes well. You can peel them if you want, but leaving the skins on gives extra texture and makes the salad look more rustic and homey. Cut the potatoes into even chunks, about 1 to 1 1/2 inches, so they cook at the same pace.

Place the potatoes in a large pot and cover them with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring the pot to a boil over medium-high heat, then lower the heat and simmer until the potatoes are just fork-tender, about 10 to 15 minutes depending on size.

2-Second Step: Drain and cool

Drain the potatoes well in a colander and let them cool for about 10 to 15 minutes. You want them warm, not hot, before mixing with the dressing. If they are too hot, the mayonnaise and sour cream can loosen too much and the salad may turn watery.

If you are cooking for a crowd or planning ahead, this is a great moment to pause. You can make the potatoes earlier in the day and chill them lightly before assembling the salad later.

3-Third Step: Mix the dressing

In a large bowl, combine 3/4 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons fresh lemon juice, 4 tablespoons chopped fresh dill, and 1 tablespoon Dijon mustard. Stir until smooth and creamy. Taste the dressing and adjust with salt and pepper if needed.

The dressing should taste bright, creamy, and a little tangy. If you prefer a sharper potato salad, add a tiny splash more lemon juice. If you like a richer version, add a spoonful more mayo. This is where you can make the recipe feel just right for your table.

4-Fourth Step: Add the vegetables

Fold in 1 1/2 cups diced celery and 2 thinly sliced green onions. These add crunch, color, and fresh flavor. Then gently add the cooled potatoes and stir carefully so you do not break them up too much.

Use a big spoon or spatula and fold from the bottom up. The goal is to coat every piece of potato in that creamy dill dressing without turning the whole bowl into mashed potatoes. A few broken pieces are fine because they help thicken the salad naturally.

5-Fifth Step: Chill for best flavor

Cover the bowl and refrigerate the potato salad for at least 1 hour, though 2 hours is even better. Chilling lets the flavors blend and gives the salad that classic cool, creamy texture everyone expects from a good potato salad. If you are making this for a picnic or party, you can chill it overnight.

Before serving, taste again and add a little salt, pepper, or another squeeze of lemon if needed. Cold dishes often need a final seasoning boost right before they hit the table.

6-Final Step: Serve and garnish

Spoon the Creamy Dill Potato Salad into a serving bowl and top with a little extra chopped dill or a few sliced green onions if you want a fresh-looking finish. It goes especially well with grilled meats, sandwiches, and summer cookout dishes.