Description

Dill Potato Salad is a fresh, creamy side dish bursting with the bright, herbaceous flavor of fresh dill. This easy-to-make potato salad features tender baby Yukon Gold potatoes tossed in a tangy, creamy dressing made with mayonnaise, Dijon mustard, and apple cider vinegar. Crisp celery and red onion add texture and crunch, making it a perfect companion for grilled meats, seafood, or picnics. Best served chilled, this salad is a crowd-pleaser that holds up well for leftovers and potlucks.

Ingredients

Scale

2 pounds baby Yukon Gold potatoes
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 cup celery, finely chopped
1/3 cup red onion, thinly sliced
1/4 cup fresh dill, chopped
Salt and freshly ground black pepper, to taste

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Instructions

Boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain and cool slightly.
Slice warm potatoes into bite-sized pieces.
Whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a large bowl.
Add celery, red onion, and dill to the dressing and stir to combine.
Gently fold in the potatoes, coating evenly without mashing.
Refrigerate for at least 30 minutes before serving for best flavor.

Notes

Use fresh dill for best flavor.
Adjust acidity with extra vinegar or lemon juice if desired.
For a lighter version, substitute half the mayonnaise with Greek yogurt.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 6
Calories: 230
Sugar: 2g
Sodium: 300mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 3g
Cholesterol: 5mg