Warm Dill Potato Salad

READY IN: 40mins
Recipe by AmyZoe

I love potato salad, and I'm always looking for different variations of a favorite dish. This recipe is a keeper and nothing like anything I've ever made. I rarely make a recipe twice, but next time I'll double the recipe. Recipe courtesy of The Best of Country Cooking 2010 and Betty Claycomb of Alverton, Pennsylvania.

Top Review by KISS THE COOK

I was looking for a recipe for hot potato salad and came across this. The reason I chose it is because it had dill in it, which I really love. The whole time I was cooking it, I couldnt realize what it would have turned out like. I mixed the flour and butter and added the milk and thought wow, whats going to happen when I add mayo to hot liquid? I thought oh well, I came this far, I am going to finish it. I am glad I did because the sauce came out as a fresh, creamy, almost super light sour cream taste(that is the only thing I can think of-it is hard to explain) but it was really good. My husband was not a fan at first, but every time I went to the kitchen, I caught him swiping more and afterwards, he said it was pretty good. Between both of us, there was not much left. (One scoop, I ended up mashing and ate as a mashed potato type bite and thought it would be a good base for mashed potatoes too) I followed the recipe exactly and would definitely make as-is again! Thanks for posting this AmyZoe, its nice to have something new and different to add to our menus.

Ingredients Nutrition


  1. Place potatoes in a large saucepan and cover with water.
  2. Bring to a boil. Reduce heat and cover and simmer for 8 to 10 minutes or until tender. Drain and set aside.
  3. In a large skillet, melt butter and stir in the flour, salt, dill, and pepper until blended.
  4. Gradually add milk.
  5. Bring to a boil and cook and stir for 2 minutes or until thickened and bubbly.
  6. Remove from the heat.
  7. Stir in mayonnaise and onion.
  8. Add potatoes and toss gently to coat.
  9. Sprinkle with paprika.

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