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Bowl of red potato salad garnished with bright green chopped dill weed.

Summer Potato Salad

  • Author: Nancy
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Total Time: 22 minutes
  • Yield: 10 1x
  • Category: Side Dish
  • Method: Cook


Skip the mayonnaise and eggs in this fresh and brightly seasoned red potato salad!



4 cups red potatoes, diced

1/3 cup sour cream

2 tbsp brown grain mustard

2 tbsp lemon juice

1/2 cup celery, diced

1/3 cup + 1 tbsp scallions, chopped

1 tbsp + 1 tsp fresh dill, chopped


  1. Gently scrub and rinse red potatoes. Diced into small cubes.
  2. In a large pot, add diced potatoes and cover with water. Season heavily with salt, about 1/4 cup.
  3. Bring water to a boil and stir occasionally for 5-7 minutes. Using a butter knife, test one of the potatoes by trying to cut it in half. Immediately drain into a colander or mesh strainer.
  4. Rinse under cold water until they begin to cool, or submerge into an ice bath.
  5. Cover the potatoes in an airtight container and refrigerate until your wet ingredients have been prepared.
  6. In a large bowl, whisk together sour cream, mustard, and lemon juice. Add diced celery and 1/3 cup of chopped scallions and 1 tbsp chopped dill, reserving the remaining quantities for later.
  7. Add the potatoes to the bowl and gently fold together all ingredients. Top the potato salad with remaining 1 tbsp chopped scallions and 1 tsp chopped dill.
  8. Refrigerate until ready to serve!


Greek or plain yogurt can be used in place of sour cream. Potato salad can be prepared up to 24 hours prior to serving.

Keywords: potato salad, eggless potato salad, no mayo potato salad, summer potato salad, best potato salad recipe, easy potato salad recipe