At every Southern get together you will find one thing – potato salad. It is as though it has been passed down in the DNA – there must be potato salad at summer gatherings in the South.
By Jerri Green
Summer means certain things in the South – muggy nights with lightin’ bugs glittering the yard, hydrangeas and azaleas dotting the landscape with bursts of color, and lots of excuses to get together with all your friends and family to eat. And, there are certain things you can expect to see on the disposable dixie plates (who has time to dishes in this pretty weather) of any southerner this time of year – fried green tomatoes, blackberry cobbler, or fresh corn soaked in butter. But, at every get together you will find one thing – potato salad. I don’t know why. It is just there, everywhere, ubiquitous at every summer event – be it Memorial Day, Fourth of July, or any other reason we decide to get together. It is as though it has been passed down to us in our DNA – there must be potato salad at summer gatherings in the South.
My carnivore and I love potatoes. We eat them many different ways together. I mean what is a better side for a meat and potatoes guy and a vegetarian gals? But, one of the few potato things my carnivore will not touch is potato salad. I personally am bewildered by this fact as a good southern girl potato salad was a staple at all summer fish fries, bar-b-ques, picnics, bonfires, you name it. If it was warm outside and we were cooking for a crowd, potato salad was on the menu. 
The reason the carnivore doesn’t touch it is because it contains a white condiment. I know this sounds crazy, but he won’t touch anything that he knows has either mayo (the way it is traditionally made) or sour cream (the way I usually make it) in it. Plus, the true southern style side has mustard in it as well, another no-no condiment in the carnivores book. If you only knew how picky he really is….But, I still make potato salad occasionally for myself. And, since we are in the full swing of summer I thought I would share my favorite way to make it with you before your big cookouts commence.
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a southern summer staple
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
This non-traditional potato salad uses sour cream and fresh dill for a refreshing twist on a Southern classic, perfect for summer gatherings.
Ingredients
- 5-6 medium red potatoes
- 1/2 cup (120 ml) sour cream (enough to coat the potatoes)
- 1/4 large red onion, diced
- 3-4 medium celery stalks, diced
- 1 tbsp fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Place 5-6 medium red potatoes in a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 10 minutes.
- Drain the potatoes and let them cool slightly. Once cooled, dice them into bite-sized pieces, leaving the skins on for added texture and nutrients.
- In a large bowl, combine the diced potatoes, 1/4 large red onion, and 3-4 medium celery stalks.
- Add 1/2 cup of sour cream to the bowl and toss everything together until the potatoes are well coated.
- Stir in 1 tbsp of fresh dill and season with salt and pepper to taste. Mix well to ensure even distribution of flavors.
- Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld together.
Notes
- For a lower-fat version, use low-fat sour cream.
- This salad is best served chilled, so make it ahead of time and let it sit in the fridge.
- Fresh dill from your garden adds a burst of flavor.
- If you prefer a more traditional taste, you can add a tablespoon of mustard.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 4
- Carbohydrates: 27
- Fiber: 3
- Protein: 3
- Cholesterol: 10
It is that simple! I especially love getting to use the fresh dill from my own herb garden. I know it isn’t the traditional way, but it is lower in fat (especially if you get the low fat sour cream) and just as good on a hot summer day, whether you are in the South or not.
If You Liked This Recipe, You’ll Love These
- Authentic Swabian Potato Salad (Schwäbischer Kartoffelsalat)
- Summer Fresh Apricot Salsa
- Confetti Quinoa Salad
- Provolone Potatoes au Gratin
Frequently Asked Questions
How is this potato salad different from traditional Southern potato salad?
The article explains that classic Southern-style potato salad is made with mayonnaise and mustard. This version uses 1/2 cup of sour cream instead of mayo — partly driven by the author’s carnivore partner refusing to eat either condiment — and swaps mustard for fresh dill. The notes say you can add 1 tbsp of mustard if you prefer a more traditional flavor.
Should the potato skins be left on or peeled?
The recipe uses 5–6 medium red potatoes and the instructions say to dice them with the skins on after boiling. Leaving the skins adds texture and nutrients, and red potato skins are thin enough that they do not require peeling.
Does this salad need to chill before serving?
Yes — the recipe says to refrigerate for at least 30 minutes before serving to let the flavors meld, and the notes confirm it is best served chilled. Making it ahead gives the sour cream and fresh dill time to infuse into the potatoes.
I like salads like this. We too have potato salad usually served with fish, but in a different version than this one. Thanks for the lovely recipe!