Dill Potato Salad Recipe

There's something undeniably comforting about a cold, creamy bowl of dill potato salad on a sunny afternoon. With its tender bites of potato, tangy dressing, and herby freshness from loads of chopped dill, this side dish has a way of stealing the spotlight at any cookout or picnic.

I first made this potato salad for a neighborhood potluck, hoping to bring something simple yet homemade. It vanished within minutes, and several people asked for the recipe on the spot. Ever since, it's been my go-to when I need something easy, crowd-pleasing, and flavorful with minimal fuss.

Whether you're hosting a backyard BBQ or prepping meals for the week ahead, this recipe is your new secret weapon. Let’s dive into what makes this dish so irresistible.

Why You’ll Love This Dill Potato Salad

Get ready to meet your new favorite side dish. This dill potato salad is creamy, herbaceous, and perfectly tangy—everything you want from a classic potato salad, with a fresh twist.

First off, it’s incredibly easy to make. There’s no fancy equipment, no tricky techniques—just boiling potatoes, mixing a few ingredients, and giving it time to chill. It’s the kind of recipe you can throw together in under 30 minutes.

It’s also budget-friendly and made with ingredients you probably already have in your fridge. Potatoes, mayo, mustard, and a few fresh herbs—that’s it. Feeding a crowd without breaking the bank? Check.

This recipe is perfect for make-ahead meals. In fact, it tastes even better after it’s been refrigerated for a few hours. The flavors meld beautifully, and the dill really gets a chance to shine.

Lastly, it’s a versatile companion to just about any main dish. Burgers, grilled chicken, sandwiches, or even on its own—this potato salad never feels out of place.

If you’re ready to give your summer table a fresh new favorite, keep reading!

Ingredients Notes

The beauty of this dill potato salad lies in its simplicity. A few humble ingredients come together to create something creamy, tangy, and packed with flavor. Here’s what you need to know about each key component.

Let’s start with the potatoes. Waxy varieties like Yukon Gold or red potatoes work best here. They hold their shape after boiling and have a naturally buttery flavor. Be sure not to overcook them—fork-tender is perfect, mushy is not.

The next star of the show is fresh dill. Its bright, grassy flavor sets this salad apart from more traditional versions. I like to use a generous handful, finely chopped, for maximum freshness. If you only have dried dill, it can work in a pinch, but fresh truly makes a difference.

Then there's the mayonnaise. It creates that creamy base we all love. You can use full-fat mayo for richness, or go with a lighter version if you prefer. I’ve also tried it with half Greek yogurt for a tangier, slightly lighter option.

Dijon mustard adds just the right amount of zing. It cuts through the creaminess and brings a mild sharpness that balances the flavors beautifully. If you only have yellow mustard, that works too—just know the flavor will be slightly sweeter.

Finally, don’t skip the red onion or green onions. They add a subtle bite and some welcome crunch. I often soak red onion slices in cold water for 10 minutes to mellow their flavor before adding them in.

As for equipment, you’ll just need a large pot for boiling, a sharp knife, and a big mixing bowl. Nothing fancy—just good old-fashioned kitchen basics.

How To Make This Dill Potato Salad

Making this potato salad is wonderfully simple, but a few small tips will help ensure perfect results every time.

Start by washing and dicing your potatoes into bite-sized chunks. I like to keep the skins on for added texture and color, but you can peel them if you prefer. Add them to a large pot of salted water and bring to a boil. Cook for about 10-12 minutes, or until they’re fork-tender but not falling apart.

While the potatoes cook, prep the rest of your ingredients. Finely chop your fresh dill, slice your green onions or red onions, and mix together your dressing. In a small bowl, combine mayonnaise, Dijon mustard, a splash of apple cider vinegar, salt, and pepper. Taste and adjust the seasoning as needed—it should be creamy and slightly tangy.

Once the potatoes are done, drain them well and spread them out on a baking sheet or large plate to cool slightly. You don’t want them piping hot when you add the dressing, but a little warmth helps them absorb more flavor.

When they’re cool enough to handle, transfer the potatoes to a large bowl. Add your dressing, chopped dill, and onions, and toss gently to coat everything evenly. Be careful not to mash the potatoes—fold everything together until just combined.

Cover and refrigerate the salad for at least 2 hours, or ideally overnight. This gives the flavors time to meld and makes for an even tastier bite the next day.

Altogether, you’re looking at about 30 minutes of prep time, plus chilling. The result? A creamy, tangy, herb-packed salad that’ll make you the MVP of your next gathering.

Storage Options

This dill potato salad stores like a dream, which makes it ideal for meal prep and entertaining.

Keep leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days. In fact, it often tastes better the second or third day as the flavors continue to develop.

If you’re planning ahead for a party, you can make the entire salad a day in advance. Just give it a good stir before serving, and maybe sprinkle a little extra fresh dill on top for that just-made look.

Avoid freezing this dish. The mayonnaise-based dressing doesn’t hold up well to freezing and thawing—it can separate and become watery.

To rehydrate a batch that’s been in the fridge for a day or two, add a spoonful of mayo or a splash of vinegar and stir to bring it back to life. Serve chilled or let it come to room temp before serving.

Variations and Substitutions

One of the best things about this potato salad is how easily you can tweak it to fit your tastes or use what you have on hand.

For a lighter version, try substituting half the mayonnaise with Greek yogurt or sour cream. It adds a nice tang and cuts the richness just a bit.

Want a little extra crunch? Add celery or even chopped pickles. They bring texture and a briny contrast that works really well with the creamy dressing.

If you’re avoiding eggs, opt for a vegan mayo—there are several great store-bought options that work perfectly in this recipe.

Prefer a more pungent bite? Try adding a teaspoon of horseradish or a touch of garlic powder for a little kick. A bit of chopped capers can also add an extra zing.

You can even make this salad more of a meal by folding in chopped hard-boiled eggs, bacon crumbles, or even flaked smoked salmon. Trust me, it’s hard to go wrong.

Don’t be afraid to experiment and make it your own. Once you have the creamy dill base down, the possibilities are endless.

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