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spring potato salad with sour cream and dill in a glass bowl

Spring Potato Salad with Sour Cream and Dill

Spring potato salad with sour cream and dill has just the right crunch. Arugula, celery, and peas with creamy potatoes. Perfect potato salad without eggs.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salad
Cuisine American
Servings 6 people
Calories 242 kcal


  • 2 lb red-skinned potatoes cut into bite-sized pieces
  • ½ tsp dried dill
  • 1 tsp Dijon mustard
  • ¾ cup mayonnaise light or full fat
  • ½ cup reduced fat sour cream
  • pinch kosher salt
  • pinch fresh cracked pepper
  • 1 cup packed arugula
  • 1 cup peas thawed if frozen
  • 2 large celery ribs sliced into thin slices


For the potatoes

  • Put potatoes in a large pot and cover with cold water. Bring to a boil.
  • Once just at a boil, reduce heat to medium-high and simmer 15-20 minutes until potatoes are just fork tender. Potatoes are done when a fork inserts easily but the potato still holds together well.
  • Drain potatoes and rinse immediately with cold water to stop further cooking. Drain well.

For the salad

  • In a large bowl, whisk together the dill, Dijon, mayonnaise, sour cream, salt, and pepper.
  • Gently toss in the potatoes, arugula, peas, and celery. Taste for seasoning.


Calorie calculation is approximate using an online calculator. Hellman's Light Mayonnaise was used in the calculation. Full fat Duke's mayonnaise gives a calculation of 371 calories. Both versions are delicious.


Calories: 242kcal (12%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword potato salad with dill, potato salad with sour cream, potato salad without eggs, spring potato salad
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