Creamy Dill Potato Salad

Creamy Dill Potato Salad

McKenzie Farms in Fairhope, AL


  • 3 pounds small Sweet Grown Alabama red potatoes
  • 1 teaspoon kosher salt
  • 2 tablespoons white vinegar
  • 1/2 cup red onion chopped
  • 1/2 cup light mayonnaise
  • 1/2 cup light sour cream or Greek yogurt
  • 1 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped dill fresh dill divided


  • Place the potatoes in a large pot of salted water and boil them for 20 to 30 minutes, or until they easily slide off the tines of a fork and the skinsbegin to break away from the white potato if cut. (Be sure to cook your red potatoes until they are easily pierced with a fork and the skin begins to pull away from the potato. This will ensure the potatoes are soft enough to smash, adding to the creaminess of the salad.)
  • Drain the potatoes, then cut into quarters and place in a large bowl.
  • Use a large whisk, fork, or potato masher to gently smash the potatoes into irregular chunks, but not too fine.
  • Drizzle the warm potatoes with the vinegar.
  • Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill.
  • Add the sauce to the potato mixture with the chopped onions and the remaining dill and stir gently to combine.
  • Cover and refrigerate for 2-4 hours or overnight.