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Honey's Potato Salad

Creamy old-fashioned potato salad recipe with sour cream-mayonnaise dressing and dill, easy to make and perfect for picnics, potlucks and family get togethers.
Course Side Dish
Cuisine American
Keyword classic potato salad, potato salad
Prep Time 30 minutes
Cook Time 1 hour
Chill time 2 hours
Total Time 3 hours 30 minutes
Servings 10 servings
Calories 278kcal
Author Kelly ~ the hungry bluebird (recipe from Honey)


  • pounds red potatoes, unpeeled, whole (can use any size)
  • 6 hardboiled eggs, roughly chopped
  • 4 ribs celery, small dice
  • 1 bunch green onions, whites and an inch or so of the green, sliced
  • ¾ cup good quality mayonnaise
  • tablespoons white vinegar
  • Pinch of sugar
  • ¾ cup sour cream
  • 1 teaspoon dried dill weed, or to taste
  • 1 teaspoon dry mustard, or to taste
  • Kosher salt and fresh cracked pepper
  • Fresh chives, snipped, for top before serving


  • In a large pot, cover potatoes with cold water and bring to a boil. Add a generous pinch of salt and turn heat down and simmer until tender. When pierced with a knife, they "feel" tender. Depends on the size of potatoes, mine were quite large and took about 50 minutes. Let cool on a plate on counter for a bit and then refrigerate until well chilled.
  • Make dressing. In a mixing bowl, whisk together mayonnaise, vinegar and a pinch of sugar. Add sour cream, dill and dry mustard. Whisk to combine well. This really is to taste, add more seasoning if you prefer. Season well with salt and pepper. Set aside.
  • Cut the chilled, unpeeled potatoes into bite-size chunks (mine were a tad too big!). Place potatoes in a large bowl. Add chopped hard boiled eggs, chopped celery and sliced green onions. Pour dressing over top and toss gently to combine well. Taste for salt. Mine needed quite a bit more, potatoes can take the seasoning, trust me, add more dill or mustard if necessary. Sprinkle with snipped, fresh chives and chill until ready to serve.


The only cooking involved is boiling the potatoes and eggs ~ you'll need 2-3 hours of chill time and not quite 1 hour of actual cook time.


Calories: 278kcal | Carbohydrates: 20g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 183mg | Potassium: 625mg | Fiber: 2g | Sugar: 3g | Vitamin A: 367IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 1mg