Name: Dill and Dijon Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds small yellow or gold potatoes, scrubbed and cut into 1 to 1 1/2 inch chunks; 1/3 cup mayonnaise; 3 tablespoons Dijon mustard; 2 tablespoons Greek yogurt or sour cream; 2 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice or white wine vinegar; 1 tablespoon whole grain mustard; 1 small garlic clove, very finely minced or grated; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon sugar or honey; 1/3 cup fresh dill, finely chopped, loosely packed; 3 green onions, thinly sliced (white and green parts); 2 ribs celery, finely diced; 2 tablespoons finely chopped red onion or shallot; 2 hard boiled eggs, chopped; 1 tablespoon capers, drained; 1 small dill pickle, finely chopped

Dill and Dijon Potato Salad tastes bright, tangy, and herby with just enough creaminess to feel comforting without turning heavy, and it comes together in about 35 minutes start to finish. It suits potlucks, cookouts, weekday lunches, and anyone who wants a fresher, lighter twist on classic American potato salad. I tested this version so many times that my neighbors started “checking in” right around dinnertime with suspiciously empty Tupperware.

Why Dill and Dijon Potato Salad Is Worth It

Dill and Dijon bring sharp, fresh flavor that cuts through the richness of the potatoes and mayo. The salad tastes zippy and aromatic, with a little crunch from celery and green onion, so every bite feels interesting instead of bland.

You can serve it warm, room temperature, or chilled, and it still tastes great. The recipe uses simple ingredients, works with budget potatoes, and holds up beautifully in the fridge, which makes it perfect for make-ahead meals and gatherings.

“Bright, tangy, and herby, this Dill and Dijon Potato Salad disappeared from the buffet table before anything else. ★★★★★”

Ingredients You Need

Potatoes

2 pounds small yellow or gold potatoes, scrubbed
- Yukon Gold or other waxy potatoes hold their shape and keep a creamy texture.
- Avoid russets, which turn mealy and break apart.

Dressing

1/3 cup mayonnaise
- Use full fat for best flavor; avocado oil mayo works well if you prefer it.
3 tablespoons Dijon mustard
- Choose a smooth Dijon like Maille or Grey Poupon for a balanced tang.
2 tablespoons Greek yogurt or sour cream
- Greek yogurt lightens the dressing and adds protein.
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice or white wine vinegar
1 tablespoon whole grain mustard (optional but tasty for texture)
1 small garlic clove, very finely minced or grated
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar or honey
- This tiny bit softens the sharpness of the Dijon and vinegar.

Herbs and Crunch

1/3 cup fresh dill, finely chopped, loosely packed
3 green onions, thinly sliced (white and green parts)
2 ribs celery, finely diced
2 tablespoons finely chopped red onion or shallot

Optional Add Ins

2 hard boiled eggs, chopped, for a more classic deli vibe
1 tablespoon capers, drained, for extra briny punch
1 small dill pickle, finely chopped, if you love pickle flavor

Pantry Shortcuts

Use dried dill only in a pinch: 1 to 1.5 teaspoons, and add more fresh green onion to keep the salad bright.
Use pre chopped celery and onion from the produce section if you want to save time.
Use bottled lemon juice if fresh lemons stay scarce, though fresh tastes brighter.

Equipment

Large pot for boiling potatoes
Colander
Large mixing bowl
Small bowl or jar for dressing
Sharp knife and cutting board
Rubber spatula or large spoon

Quick Tips & substitutions

Cut potatoes into equal size chunks so they cook evenly and stay tender.
Salt the cooking water generously; it seasons the potatoes from the inside.
Dress the potatoes while they still feel warm so they absorb more flavor.
Use all mayo and skip the yogurt if you want a richer, classic texture.
Swap Greek yogurt for all the mayo if you want a lighter Dill and Dijon Potato Salad.
Use dried dill if needed, but start small and taste as you go since dried herbs taste stronger.
Use yellow mustard if you do not have Dijon, and add an extra splash of vinegar for tang.
Add chopped dill pickles or capers if you love briny flavor.
Skip eggs and yogurt and use vegan mayo to keep the salad fully vegan.
Use baby red potatoes instead of gold if that is what you have on hand.

How to Make Dill and Dijon Potato Salad

Step 1: Prep and Cook the Potatoes

Rinse the potatoes and scrub off any dirt. Cut them into bite size chunks about 1 to 1.5 inches, so they cook at the same rate. Place the potatoes in a large pot and cover them with cold water by about 1 inch.

Add 1 tablespoon kosher salt to the water and bring it to a gentle boil over medium high heat. Reduce the heat to maintain a steady simmer. Cook the potatoes for 10 to 14 minutes, until a fork slides in easily but the pieces still hold their shape.

Drain the potatoes in a colander and let them sit for 5 minutes so steam escapes and excess water evaporates. Spread them out slightly in the colander or on a sheet pan so they cool faster. You want them warm but not steaming hot when you add the dressing.

Step 2: Mix the Dill and Dijon Dressing

While the potatoes cook, grab a small bowl or jar. Add the mayonnaise, Dijon mustard, Greek yogurt or sour cream, olive oil, lemon juice or vinegar, whole grain mustard, garlic, salt, pepper, and sugar or honey. Whisk until the dressing looks smooth and creamy.

Taste the dressing and adjust the seasoning. Add a pinch more salt if it tastes flat, more lemon juice or vinegar if you want extra tang, or a tiny bit more sugar if the Dijon hits too sharp. Stir in half of the chopped dill so the herb flavor infuses the dressing.

Step 3: Prep the Veggies and Herbs

Chop the celery into small, even pieces so it adds crunch without big chunks. Thinly slice the green onions and finely chop the red onion or shallot. Keep the remaining dill ready for folding in at the end so it stays bright and fresh.

If you use hard boiled eggs, peel and chop them into bite size pieces. If you add pickles or capers, chop them small so they blend into the salad. Set everything aside near your mixing bowl.

Step 4: Dress the Warm Potatoes

Transfer the warm potatoes to a large mixing bowl. Pour about two thirds of the Dill and Dijon dressing over the potatoes. Gently fold with a spatula so you coat the potatoes without smashing them.

Add the celery, green onions, red onion or shallot, and any optional add ins. Fold again until everything looks evenly distributed. Taste and add more dressing as needed until the salad reaches your ideal level of creaminess.

Step 5: Add Fresh Dill and Chill or Serve

Sprinkle the remaining fresh dill over the salad and fold it in gently. Taste once more and adjust salt, pepper, or lemon juice. At this point, you can serve the Dill and Dijon Potato Salad slightly warm or let it chill.

If you chill it, cover the bowl and refrigerate for at least 30 minutes so the flavors mingle. Before serving, give it a quick stir and check the seasoning again, since cold temperatures mute flavor. Add a small splash of lemon juice or a spoonful of dressing if it feels a bit thick after chilling.

Recipe Variations

Gluten free: The recipe already uses naturally gluten free ingredients; just confirm that your Dijon and mayo labels list no gluten containing additives.
Vegan: Use vegan mayonnaise and skip the yogurt or swap in a thick, plain plant based yogurt; leave out eggs.
Low carb style: Swap half the potatoes with steamed cauliflower florets and keep the Dill and Dijon dressing the same.
Extra protein: Add chopped hard boiled eggs or grilled chicken breast cubes and fold them in gently.
Extra crunch: Add diced cucumber, radishes, or extra celery.
Extra herb flavor: Mix in fresh parsley, chives, or tarragon with the dill.
Spicy kick: Add a pinch of red pepper flakes or a spoonful of horseradish to the dressing.

Ways to Serve

Serve as a side with grilled chicken, turkey burgers, or veggie burgers.
Pack into lunch boxes with sliced cucumbers, cherry tomatoes, and fruit.
Spoon onto a bed of leafy greens for a hearty salad bowl.
Serve at picnics, potlucks, and family cookouts with other cold salads.
Pair with baked salmon, roasted vegetables, or rotisserie chicken from the store.

Storage Success

Store Dill and Dijon Potato Salad in an airtight container in the refrigerator for up to 4 days. Stir it before serving, since the dressing can settle slightly. If it looks a bit dry after a day or two, loosen it with a spoonful of mayo or yogurt and a squeeze of lemon juice. Keep it chilled during gatherings and return leftovers to the fridge within 2 hours to keep the salad safe and tasty.