Potato Salad With Dill

Potato Salad With Dill tastes creamy, bright, and herby with just enough tang to keep every bite interesting, and it comes together in about 35 minutes, chill time included. It works perfectly for potlucks, cookouts, weekday lunches, or that “I need something cold and carby” moment. I grew up eating every style of potato salad under the sun, and this version with fresh dill always disappears first at my table.

Why Potato Salad With Dill Is Worth It

Fresh dill gives this salad a cool, almost lemony flavor that cuts through the richness of the mayo and tender potatoes. It tastes lighter than classic deli potato salad, yet it still feels creamy and comforting.

You can prep it ahead, stash it in the fridge, and serve it straight from the bowl without any last minute stress. It also travels well, so you can bring it to a picnic and still feel proud when everyone asks for the recipe.

“This Potato Salad With Dill tastes like summer in a bowl, with creamy potatoes, crunchy bits, and bright herbs in every bite. ★★★★★”

Ingredients You Need

Potatoes

• 2 pounds Yukon Gold potatoes, scrubbed, cut into 1 to 1½ inch chunks
  • Yukon Golds stay creamy and hold their shape nicely.
  • Use red potatoes if you prefer a firmer, waxy texture.
  • Avoid extra starchy baking potatoes, since they break apart easily.

Fresh herbs and aromatics

• 1 packed cup fresh dill, finely chopped
• 3 green onions, thinly sliced (white and green parts)
• ½ small red onion, finely minced
• 2 ribs celery, finely diced
• 2 tablespoons fresh parsley, chopped (optional but adds color)

Creamy dressing

• ½ cup mayonnaise
  • Use your favorite brand; I often reach for Hellmann’s or Duke’s.
  • Use avocado oil mayo for a lighter flavor.
• ¼ cup sour cream or plain Greek yogurt
  • Greek yogurt adds extra protein and a bit more tang.
• 2 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard (optional for texture)
• 2 to 3 tablespoons apple cider vinegar or white wine vinegar
• 1 teaspoon sugar or honey (balances the acidity)
• ½ to 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder (or 1 small clove garlic, very finely minced)

Optional mix ins

• 3 hard boiled eggs, chopped
• 2 tablespoons capers, drained
• 2 to 3 dill pickles, finely chopped, plus 1 tablespoon pickle brine
• 2 tablespoons chopped chives for garnish

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
• Measuring cups and spoons

Quick Tips & substitutions

• Salt the cooking water generously so the potatoes taste seasoned from the inside out.
• Start potatoes in cold water so they cook evenly and do not split on the outside.
• Use Greek yogurt instead of sour cream if you want extra protein and a bit less richness.
• Swap red potatoes for Yukon Golds if you like a firmer bite that holds up well in the fridge.
• Stir in chopped dill pickles and a splash of pickle brine if you love a sharper, tangier salad.
• Skip eggs and use vegan mayo plus plant based yogurt to keep the salad fully vegan.
• Add more dill at the end if the salad sits overnight, since herbs mellow in the fridge.
• Taste and adjust salt and acid after chilling, because cold food needs slightly bolder seasoning.

How to Make Potato Salad With Dill

Step 1: Prep and cook the potatoes

1. Scrub the potatoes and cut them into even chunks about 1 to 1½ inches in size.
2. Place the potatoes in a large pot and cover them with cold water by about 1 inch.
3. Add 1 to 2 tablespoons kosher salt to the water and bring it to a gentle boil over medium high heat.
4. Reduce the heat to maintain a steady simmer and cook 10 to 15 minutes, until a fork slides into a piece with just a little resistance.

Step 2: Drain and cool the potatoes

1. Drain the potatoes in a colander as soon as they turn tender.
2. Spread them out on a baking sheet or in a wide dish so they cool faster and release steam.
3. Let them cool until just warm, not hot, about 10 to 15 minutes, so they do not melt the dressing.
4. Sprinkle a tablespoon of vinegar and a pinch of salt over the warm potatoes to boost flavor.

Step 3: Mix the dressing

1. In a small bowl, combine mayonnaise, sour cream or Greek yogurt, Dijon mustard, whole grain mustard, remaining vinegar, sugar or honey, salt, pepper, and garlic powder.
2. Whisk until the mixture turns smooth and creamy.
3. Taste the dressing and adjust with more salt, pepper, or vinegar until it tastes slightly punchy.
4. Set the bowl aside while you prep the vegetables and herbs.

Step 4: Prep the herbs and crunchy bits

1. Finely chop the fresh dill and parsley.
2. Thinly slice the green onions and mince the red onion.
3. Dice the celery into very small pieces so it adds crunch without big stringy bites.
4. Chop any optional mix ins such as hard boiled eggs, pickles, or capers.

Step 5: Combine everything

1. Place the cooled potatoes in a large mixing bowl.
2. Add the celery, red onion, green onions, dill, parsley, and any optional mix ins.
3. Pour about two thirds of the dressing over the potatoes.
4. Gently fold with a spatula until the potatoes look coated, then add more dressing as needed so the salad looks creamy but not soupy.

Step 6: Chill and serve

1. Taste the salad and adjust seasoning with extra salt, pepper, or dill.
2. Cover the bowl and chill the potato salad with dill for at least 30 minutes so the flavors mingle.
3. Before serving, stir the salad, add a spoonful of dressing if it looks dry, and sprinkle extra dill or chives on top.
4. Serve cold or at cool room temperature.

Recipe Variations

• Gluten free

  • The base recipe already stays gluten free, just check labels on mustard, mayo, and vinegar.

• Vegan

  • Use vegan mayo and plant based yogurt, and skip eggs.

• Low carb inspired

  • Use half potatoes and half steamed cauliflower florets to cut the carbs while keeping the creamy texture.

• Extra tangy

  • Add more vinegar, chopped dill pickles, and a splash of pickle brine.

• Extra herby

  • Stir in chives, more dill, and a bit of tarragon for a stronger herb flavor.

• Smoky twist

  • Add a pinch of smoked paprika and some finely chopped roasted red peppers.

Ways to Serve

• Spoon next to grilled chicken, turkey burgers, or veggie burgers.
• Pack in lunch boxes with sliced cucumbers, cherry tomatoes, and a hard boiled egg.
• Serve as part of a picnic spread with corn on the cob and a big green salad.
• Use leftovers as a base and top with canned tuna or chickpeas for a quick protein packed lunch.
• Scoop into lettuce cups for a lighter side dish option.

Storage Success

Store Potato Salad With Dill in an airtight container in the fridge for up to 4 days. Stir it before serving, since the dressing can settle a bit and the top can dry slightly. If it looks thick, loosen it with a spoonful of mayo, yogurt, or a splash of vinegar. Keep it chilled at all times and avoid leaving it at room temperature longer than 2 hours, especially on hot days.

Potato Salad With Dill

Potato Salad With Dill is a creamy, bright, and herby potato salad with just enough tang, perfect for potlucks, cookouts, and easy lunches.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8

Course: Lunch

Cuisine: American

Ingredients

  

• 2 pounds Yukon Gold potatoes, scrubbed and cut into 1 to 1 1/2 inch chunks
• 1-2 tablespoons kosher salt, for cooking water
• 1 tablespoon vinegar, for seasoning warm potatoes
• pinch kosher salt, for seasoning warm potatoes

• 1 cup fresh dill, finely chopped, packed
• 3 green onions, thinly sliced (white and green parts)
• 1/2 small red onion, finely minced
• 2 ribs celery, finely diced
• 2 tablespoons fresh parsley, chopped

• 1/2 cup mayonnaise
• 1/4 cup sour cream or plain Greek yogurt
• 2 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard
• 2-3 tablespoons apple cider vinegar or white wine vinegar
• 1 teaspoon sugar or honey
• 1/2-1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder

• 3 hard boiled eggs, chopped
• 2 tablespoons capers, drained
• 2-3 dill pickles, finely chopped
• 1 tablespoon pickle brine
• 2 tablespoons chopped chives, for garnish

Instructions

 

1. Scrub the Yukon Gold potatoes and cut them into even chunks about 1 to 1 1/2 inches in size.
2. Place the potatoes in a large pot and cover with cold water by about 1 inch.
3. Add 1 to 2 tablespoons kosher salt to the water and bring to a gentle boil over medium-high heat.
4. Reduce the heat to maintain a steady simmer and cook for 10 to 15 minutes, until a fork slides into a piece with just a little resistance.

1. Drain the potatoes in a colander as soon as they turn tender.
2. Spread the potatoes out on a baking sheet or in a wide dish so they cool faster and release steam.
3. Let the potatoes cool until just warm, about 10 to 15 minutes, so they do not melt the dressing.
4. Sprinkle 1 tablespoon vinegar and a pinch of salt over the warm potatoes to boost flavor.

1. In a small bowl, combine the mayonnaise, sour cream or Greek yogurt, Dijon mustard, whole grain mustard if using, remaining vinegar, sugar or honey, salt, pepper, and garlic powder.
2. Whisk until the dressing is smooth and creamy.
3. Taste and adjust with more salt, pepper, or vinegar until it tastes slightly punchy.

1. Finely chop the fresh dill and parsley.
2. Thinly slice the green onions and finely mince the red onion.
3. Dice the celery into very small pieces so it adds crunch without large stringy bites.
4. Chop any optional mix-ins such as hard boiled eggs, pickles, or capers.

1. Place the cooled potatoes in a large mixing bowl.
2. Add the celery, red onion, green onions, dill, parsley, and any optional mix-ins.
3. Pour about two thirds of the dressing over the potatoes.
4. Gently fold with a spatula until the potatoes are coated, then add more dressing as needed so the salad looks creamy but not soupy.

1. Taste the salad and adjust seasoning with extra salt, pepper, or dill.
2. Cover the bowl and chill the potato salad for at least 30 minutes so the flavors mingle.
3. Before serving, stir the salad, add a spoonful of dressing if it looks dry, and sprinkle extra dill or chives on top.
4. Serve cold or at cool room temperature.

Notes

Nutrition Information
Approximate per serving (about 1 cup, assuming 8 servings): 260 calories; fat 16 g; saturated fat 3 g; carbohydrates 25 g; fiber 3 g; sugars 3 g; protein 4 g; sodium 420 mg. Values will vary based on specific ingredients, mix-ins, and portion size.

Storage: Store potato salad in an airtight container in the refrigerator for up to 4 days. Stir before serving and, if needed, loosen with a spoonful of mayo, yogurt, or a splash of vinegar. Keep chilled and avoid leaving at room temperature for longer than 2 hours.