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Creamy Dill Red Skin Potato Salad

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Creamy Dill Red Skin Potato Salad

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Looking for an awesome side for your next cookout? Look no further! This creamy dill red skin potato salad is summery, packed with flavor, and surprisingly light compared to some other potato salads. Most importantly, it’s easy to make and is rather budget-friendly.

Being a potato salad recipe, this one all comes down to the potatoes. So if you’re going to splurge on something, get good potatoes! You can get a 3 lb bag of organic red skin potatoes for roughly 4 bucks. Try to find a bag of good, smaller uniform potatoes so your pieces can be more uniform when you chop them up.

The next most important things are your Dan-O’s and your fresh dill. Usually, you can find some fresh dill in your grocery store, but this recipe works best if you can grow your own. And if you are starting to garden just for this recipe, grow some green onions or walking onions while you’re at it! Always nice to have something homegrown in your dish.

Also, you might think the vinegar is weird, but don’t skip out on it! It will cut through the fat of the cream and add a slight tang to the potatoes. And never skip out on the Dan-O’s! Also, let this chill for about 24 hours before serving for maximum flavor.

Serve creamy dill red skin potato salad with your favorite proteins at your next cookout. Enjoy!


  • 3 lbs red skin potatoes
  • ¾ cup sour cream
  • ¾ cup mayo
  • 2 tbsp dijon mustard
  • ¼ cup Dan-O’s Original Seasoning
  • ¼ cup white vinegar
  • Salt
  • 2 tbsp fresh dill
  • ¼ cup chopped green onion
  • 1 tsp black pepper

Preparation Instructions

  1. Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle. Now, cut into 1/2" to 3/4" square pieces.
  2. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
  3. Add green onions to the potato mixture.
  4. In a medium bowl, mix mayo, sour cream, mustard, dill, and black pepper. Fold into the potato mixture and season with some Dan-O's Original Seasoning. Chill for at least one hour. Enjoy!


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