Dill Potato Salad

This dill potato salad is the perfect side dish for warm-weather meals, backyard BBQs, or a make-ahead lunch that tastes even better the next day. Creamy, tangy, and bursting with fresh dill flavor, this version of the classic potato salad has a little more personality—without overcomplicating the process.

I developed this recipe on a summer afternoon when I was craving something bright, hearty, and herbaceous to go alongside grilled salmon. Most potato salads felt too heavy, too bland, or missing that fresh kick I wanted. Dill brought everything together—its citrusy, grassy flavor paired beautifully with the creamy potatoes and zesty dressing.

If you’ve been on the hunt for a potato salad that’s just as good cold from the fridge as it is fresh from the bowl, keep reading—you’re going to love this one.

Why I Love This Recipe

The moment you taste this dill potato salad, you’ll understand what sets it apart from the usual deli counter fare.

First, it’s the dill—this herb transforms a basic potato salad into something special. Its brightness cuts through the richness of the mayo and elevates the whole dish. Second, this recipe uses baby Yukon Gold potatoes, which are naturally buttery and creamy, meaning you don’t have to drown the dish in dressing to make it luscious.

It’s also incredibly versatile. Whether you’re serving burgers, roasted chicken, grilled vegetables, or even packing it for lunch, this potato salad fits in just right. Plus, it’s a no-fuss recipe. You don’t need fancy tools or hard-to-find ingredients—just fresh produce and a few pantry staples.

Lastly, it’s the kind of dish that gets better as it sits. That makes it ideal for meal prepping, potlucks, and holidays when you want to check one thing off your list in advance.

Ingredients for Dill Potato Salad

Fresh, creamy, and full of zippy flavor—this dill potato salad comes together with ingredients that are easy to find and deeply satisfying when paired together.

Here’s everything you’ll need:

• Baby Yukon Gold potatoes: These waxy potatoes hold their shape after cooking and have a naturally creamy texture, making them perfect for salads. If you can’t find them, red potatoes are a close second.
• Fresh dill: The star of this salad. Don’t substitute with dried dill—it just won’t have the same punch. Fresh dill brings a soft citrus-herbal aroma and flavor that cuts through the richness.
• Red onion: Thinly sliced for a pop of sharpness and crunch. It balances out the creamy components and adds beautiful color.
• Celery: Adds freshness and a satisfying crunch to contrast with the softness of the potatoes.
• Dijon mustard: A little tang and spice makes the dressing dynamic and flavorful.
• Mayonnaise: Full-fat mayo works best here—it gives the salad its creamy consistency and rich taste. You could also mix in some Greek yogurt for a lighter version.
• Apple cider vinegar: For that gentle acidic hit that keeps the flavors balanced and the salad from feeling too heavy.
• Salt and freshly ground black pepper: Essential for bringing all the flavors together.

Optional but excellent additions:

• Chopped chives or scallions: For a mild oniony bite.
• Crumbled hard-boiled eggs: Classic in many traditional potato salads for extra richness.

How Much Time Will You Need

You’ll be surprised at how quickly this comes together.

• Prep Time: 15 minutes
• Cook Time: 15–20 minutes (depending on your potatoes)
• Chill Time (Optional): 30 minutes to 1 hour for best flavor development
• Total Time: About 30–40 minutes, or up to 1 hour with chilling

You can make it even faster by prepping your ingredients (chopping dill, slicing onions) while the potatoes cook.

How to Make This Dill Potato Salad

Step-by-step, here’s how to make the best dill potato salad from scratch:

Step – 1: Cook the potatoes

Scrub your baby Yukon Gold potatoes clean (no need to peel them). Place them in a large pot and cover with cold water. Add a generous pinch of salt—this is your chance to season the potatoes from the inside out.

Bring to a boil, then reduce to a simmer and cook for about 12–15 minutes, or until the potatoes are fork-tender but not falling apart.

Step – 2: Drain and cool the potatoes

Once cooked, drain the potatoes in a colander and let them cool slightly. When they’re cool enough to handle but still warm, slice them into bite-sized chunks. Warm potatoes absorb the dressing better, giving the salad more flavor.

Step – 3: Make the dressing

In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, a pinch of salt, and a few cracks of black pepper. Taste and adjust as needed—you want a balance of creaminess and tang.

Step – 4: Combine everything

To the dressing bowl, add the chopped celery, red onion, and fresh dill. Stir gently to coat.

Next, add the warm, chopped potatoes to the bowl and toss carefully to coat every piece in the creamy dill dressing. Be gentle—you don’t want to mash the potatoes.

Step – 5: Let it rest

If you have time, cover the bowl and refrigerate the salad for at least 30 minutes. This allows the flavors to meld and intensify.

Just before serving, give the salad a final stir and taste for seasoning. Add more dill or a splash of vinegar if needed.

Substitutions

This dill potato salad is flexible enough to make it your own. Here are a few smart swaps and additions:

• Greek yogurt for mayo: Use plain Greek yogurt for a lighter, tangier version. You can also use half yogurt, half mayo to keep the creaminess but reduce the richness.
• Red potatoes or fingerlings instead of Yukon Gold: Any waxy potato will work. Just avoid starchy russets—they break down too easily.
• Shallots instead of red onions: For a milder onion flavor that still adds depth.
• Lemon juice instead of vinegar: For a fresh citrus zing in the dressing.
• Add chopped pickles or capers: To bring a briny, tangy note that complements the dill beautifully.

Best Side Dishes for Dill Potato Salad

To turn your dill potato salad into a full-on feast, serve it with:

• Grilled Lemon Herb Chicken: The fresh herb flavor in the chicken echoes the dill in the salad, and the textures work well together.
• Garlic Butter Corn on the Cob: A summer classic, sweet corn with garlic butter is the perfect warm contrast to the chilled salad.
• Seared Salmon Fillets: A protein-rich main dish with a crispy crust and buttery flavor that matches the salad’s creamy tang.

Serving and Presentation Tips

Serving your dill potato salad with flair can elevate a simple side into the star of the table. This salad looks gorgeous when plated with a touch of intention, so presentation matters.

Start by serving it chilled or at room temperature, never warm. Use a shallow bowl or a pretty serving dish with a wide surface area to showcase the vibrant green flecks of fresh dill scattered throughout the creamy potatoes.

For an extra pop, garnish the top with a few sprigs of whole fresh dill or a light sprinkle of chopped chives or scallions. You can also add a few thin slices of radish or cucumber on the side for added color and crunch.

If you’re serving buffet-style, consider placing small tongs or a serving spoon next to the bowl to keep the salad neat and inviting. For individual plating, spoon a generous mound of the salad next to your main dish and drizzle a tiny bit of good olive oil on top for sheen.

Tips and Tricks to Make This Recipe Even Better

To bring your dill potato salad to the next level, keep these tips in mind:

• Cook potatoes evenly: Make sure your potatoes are roughly the same size so they cook at the same rate. If some are much bigger, cut them down to size before boiling.
• Use warm potatoes when mixing: Adding dressing to warm potatoes helps them absorb the flavors more deeply, instead of the salad tasting like it’s just coated.
• Chill for flavor meld: Letting the salad rest for at least 30 minutes, or even overnight, allows the dill and dressing to infuse every bite with fresh flavor.
• Fresh dill only: Avoid dried dill here—it lacks the bright herbal notes that fresh dill imparts. Buy fresh, fragrant dill and chop it finely.
• Adjust acidity: Depending on your taste, add more vinegar or a squeeze of fresh lemon juice for extra brightness.
• Add crunchy texture: For a contrast to the creamy potatoes, don’t skip the celery and red onion. If you like, add chopped radishes or cucumbers for even more crunch.
• Don’t overmix: Stir gently so you keep the potatoes intact rather than turning them into mash.

Common Mistakes to Avoid

Even a simple recipe can go wrong if you’re not careful. Here are pitfalls to watch out for:

• Overcooking potatoes: If you cook them too long, potatoes become mushy and break apart in the salad. You want tender but firm pieces.
• Using starchy potatoes: Russets or other high-starch potatoes don’t hold their shape well. They tend to turn pasty and watery.
• Skipping the chill time: Serving immediately after mixing can result in a less flavorful dish. Give it time to rest so the flavors marry.
• Using dried dill: This herb’s delicate flavor is lost when dried, so it won’t give you that fresh, zesty note.
• Too much dressing: Adding excessive mayo or yogurt can overwhelm the potatoes and make the salad heavy. Add dressing gradually and toss gently.
• Not seasoning well: Potatoes need plenty of salt to bring out their natural sweetness and balance the tangy dressing. Taste as you go.

How to Store It

Potato salad keeps well if stored properly:

• Transfer leftovers to an airtight container and refrigerate.
• It will keep fresh for up to 3 days, but for the best flavor, consume within 24-48 hours.
• Before serving leftovers, give the salad a gentle stir and adjust the seasoning if needed. Sometimes a splash of vinegar or a pinch of salt can brighten the flavors again.
• Avoid freezing dill potato salad, as the texture of cooked potatoes and mayo-based dressings breaks down when frozen.
• If you want to prepare in advance, store the dressing and chopped veggies separately and combine with warm potatoes just before serving.

Frequently Asked Questions

Can I make this potato salad vegan?
Yes! Substitute mayonnaise with a vegan mayo or use mashed avocado for a creamy texture with a fresh twist. Make sure your mustard and other condiments are vegan-friendly as well.

Is this recipe gluten-free?
Absolutely. All ingredients used here are naturally gluten-free, making it safe for those with gluten intolerance or celiac disease.

Can I use dried dill instead of fresh?
It’s best to use fresh dill. Dried dill loses much of its flavor and won’t give the salad the bright, fresh taste you want.

What potatoes work best?
Baby Yukon Gold or red potatoes are ideal due to their waxy texture that holds up well when boiled. Avoid starchy potatoes like russets.

Can I add hard-boiled eggs?
Yes, finely chopped hard-boiled eggs are a classic addition that adds richness and texture. Just fold them in gently at the end.

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