Name: Potato Salad With Dill
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds yellow potatoes, scrubbed and cut into 1-inch chunks; 1 tablespoon kosher salt, for boiling water; 1/2 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 3 tablespoons fresh dill, finely chopped; 2 stalks celery, finely diced; 1/4 cup red onion, finely diced; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 large hard-boiled eggs, chopped

Potato Salad With Dill tastes creamy, bright, and herby with just enough tang to keep every bite interesting. It works perfectly for potlucks, cookouts, or weeknight dinners and comes together in about 35 minutes. I grew up at Midwest church picnics, and this version still beats anything from a deli case.

Why Potato Salad With Dill Is Worth It

Fresh dill turns a simple bowl of potatoes into something that tastes like summer in every bite. The herbs, tender potatoes, and creamy dressing balance each other so well that people usually go back for seconds before they finish their first plate.

This recipe travels well, holds up in the fridge, and tastes even better the next day. You can prep it ahead for parties, pack it in lunches, or keep it as a side for easy grilled chicken or fish all week.

“This Potato Salad With Dill tastes like the best backyard barbecue side, only fresher and more flavorful than any store version. ★★★★★”

Ingredients You Need

Potatoes

2 pounds small yellow or Yukon Gold potatoes, scrubbed
- Thin skins save peeling time and give a creamier texture.
- Red potatoes also work and hold their shape nicely.

Fresh herbs and flavor boosters

1/3 cup fresh dill, finely chopped
2 tablespoons fresh parsley, chopped (optional but nice for color)
3 green onions, thinly sliced
1 small celery stalk, finely diced, about 1/3 cup
2 tablespoons dill pickle relish or finely chopped dill pickles
1 tablespoon pickle brine or extra vinegar for extra tang

Creamy dressing

1/2 cup mayonnaise
- Use a brand you love, since it sets the base flavor.
- Avocado oil mayo works great if you want a lighter taste.
1/3 cup sour cream or plain Greek yogurt
1 tablespoon Dijon mustard
1 to 2 tablespoons apple cider vinegar or white wine vinegar
1 teaspoon sugar or honey, optional, to balance the acidity
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 to 1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Optional mix ins

2 hard boiled eggs, chopped
1/4 cup finely diced red onion, for extra bite
1 tablespoon capers, rinsed and chopped, for briny flavor

Pantry shortcuts

Use dried dill in a pinch: 1 to 1.5 teaspoons, and add more to taste.
Use pre chopped celery and onions from the produce section to save time.
Use prepared dill pickle relish instead of chopping pickles.

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 for gentle mixing

Quick Tips & substitutions

Cut potatoes into even chunks so they cook at the same rate.
Salt the cooking water generously to season the potatoes from the inside.
Let potatoes cool until just warm before mixing so they soak up flavor without turning mushy.
Stir the dressing separately, then fold it into the potatoes for better control.
Use Greek yogurt in place of sour cream for extra protein and a tangier bite.
Swap mayo with vegan mayo for a dairy free, egg free version.
Use dried dill if needed, but start small and taste as you go.
Add more vinegar or pickle brine if you like a sharper, tangier salad.
Chill the salad at least 1 hour before serving so the flavors settle and deepen.

How to Make Potato Salad With Dill

Step 1: Prep and cook the potatoes

Scrub the potatoes and cut them into bite size chunks, about 1 inch.
Place the potatoes in a large pot and cover them with cold water by about 1 inch.
Add 1 to 2 teaspoons of salt to the water and bring it to a gentle boil over medium high heat.
Reduce the heat to maintain a steady simmer and cook 10 to 15 minutes, until a fork slides into a piece with little resistance but the potato still holds its shape.

Step 2: Drain and cool

Drain the potatoes in a colander as soon as they turn tender.
Spread them out on a sheet pan or in the colander so steam can escape and they cool faster.
Let them sit until they feel warm but not hot, about 10 to 15 minutes, so they do not melt the dressing.

Step 3: Mix the creamy dill dressing

In a small bowl, combine mayonnaise, sour cream or Greek yogurt, Dijon mustard, vinegar, sugar or honey, garlic powder, onion powder, salt, and pepper.
Whisk until the dressing looks smooth and creamy.
Stir in the chopped dill and parsley so the herbs spread evenly through the dressing.
Taste and adjust with more salt, pepper, or vinegar until it hits your favorite balance of creamy and tangy.

Step 4: Add veggies and flavor boosters

In a large mixing bowl, add the warm potatoes.
Gently fold in celery, green onions, dill pickle relish or chopped pickles, and any optional red onion or capers.
Sprinkle a pinch of salt over the potatoes at this stage so the seasoning reaches every layer.

Step 5: Combine potatoes and dressing

Pour about two thirds of the dressing over the potatoes.
Use a rubber spatula to fold the salad gently, so the potatoes keep their shape but still get coated.
Add more dressing as needed until the salad looks creamy but not soupy.
Fold in chopped hard boiled eggs if you use them, then taste again and tweak the seasoning.

Step 6: Chill and serve

Cover the bowl and chill the potato salad with dill for at least 1 hour.
Before serving, stir the salad, then check the seasoning and add a splash of vinegar or a spoonful of mayo if it thickened too much.
Sprinkle extra fresh dill and green onions on top for a fresh, bright finish.

Recipe Variations

Gluten free: This recipe already stays gluten free, just confirm your mustard and mayo labels.
Vegan: Use vegan mayo and dairy free yogurt, and skip the eggs.
Extra tangy: Add more pickle brine, vinegar, and a spoon of chopped capers.
Low carb style: Swap part of the potatoes with steamed cauliflower florets and keep the same dressing.
Extra protein: Stir in chopped grilled chicken or canned chickpeas.
Extra crunch: Add more celery, diced cucumber, or thinly sliced radishes.

Ways to Serve

Serve alongside grilled chicken, turkey burgers, or veggie burgers.
Pack it with sandwiches for picnics or work lunches.
Spoon it into lettuce cups for a lighter side dish.
Pair it with baked salmon or roasted fish and steamed green beans.
Add it to a potluck table with coleslaw, corn on the cob, and fresh fruit.

Storage Success

Store Potato Salad With Dill in an airtight container in the refrigerator for up to 4 days. Stir it before serving, since the dressing can thicken and the herbs can settle. If it looks dry, loosen it with a spoonful of mayo, yogurt, or a splash of vinegar. Keep it chilled and avoid leaving it at room temperature for more than 1 to 2 hours so it stays safe and tasty.