Creamy Dill German Potato Salad

Bright, tangy, and bursting with fresh herbs, this cool and creamy take on German Potato Salad offers a refreshing twist on the traditional warm version. Instead of the usual bacon-and-vinegar base, this recipe features tender potatoes tossed in a smooth, tangy dressing with plenty of fresh dill and a hint of vinegar for balance. Served chilled, it’s an ideal side dish for schnitzel, grilled sausages, or your next summer cookout. Curious about regional potato salad variations in Germany? Want to explore more authentic German side dishes or try this classic dill potato salad recipe at home? This dish brings traditional flavor with a fresh, creamy twist.

Origin Creamy Dill German Potato Salad

Potato salad is a staple across Germany, with every region and family having their own variation. While Southern German styles often use broth and bacon, Northern and modern versions frequently include a creamy dressing and fresh herbs.

What I Love About This Recipe

It’s easy to make ahead, and the longer it sits, the better it tastes. The combination of sour cream, mustard, and dill is super refreshing and pairs beautifully with just about anything grilled or roaste

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Creamy Dill German Potato Salad

Recipe by RecipeWikkiCourse: Side DishCuisine: GermanDifficulty: Side Dish

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Creamy Dill German Potato Salad is a refreshing twist on the traditional warm version, made with tender boiled potatoes tossed in a creamy dressing flavored with fresh dill, mustard, and a touch of vinegar. Unlike the vinegar-based warm salad, this version is typically served chilled and has a smooth, tangy flavor profile. It pairs wonderfully with grilled sausages, schnitzel, or roasted meats. The dill adds a fragrant herbaceous note that makes it light and vibrant.

Ingredients

• 2½ lbs small waxy potatoes (like Yukon Gold), scrubbed

• ½ cup mayonnaise

• ⅓ cup sour cream

• 2 tbsp white wine vinegar

• 1 tbsp German or Dijon mustard

• ½ small red onion, finely diced

• 3 tbsp chopped fresh dill

• Salt and black pepper, to taste

Directions

• Place potatoes in a large pot, cover with cold salted water, and bring to a boil.
• Cook until tender when pierced with a knife, about 15–20 minutes.
• Drain and let cool until just warm.
• Peel if desired, then cut potatoes into bite-sized chunks.
• In a large bowl, whisk together mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
• Add potatoes, diced red onion, and dill. Gently fold until everything is coated.
• Taste and adjust seasoning if needed.
• Cover and chill at least 1 hour before serving.

Notes

• For extra flavor, toss warm potatoes with a splash of vinegar and a pinch of salt before dressing.
• You can swap part of the mayo for plain yogurt to lighten it up.
• Keeps in the fridge up to 3 days.