Name: Potato Salad With Dill
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds small yellow or Yukon Gold potatoes, scrubbed and cut into 1 to 1 1/2-inch chunks; 1 to 2 tablespoons kosher salt, for cooking water; 3/4 cup mayonnaise; 1/4 cup sour cream or plain Greek yogurt; 2 tablespoons Dijon mustard; 1 tablespoon whole grain mustard; 2 tablespoons apple cider vinegar or white wine vinegar, divided; 1 teaspoon sugar or honey; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/3 to 1/2 cup fresh dill, finely chopped (tender stems included); 2 tablespoons fresh chives or green onion tops, thinly sliced; 1/3 cup red onion or shallot, finely diced; 2 ribs celery, finely diced; 2 to 3 hard-boiled eggs, chopped; 1 small dill pickle, finely chopped, or 2 tablespoons dill relish; paprika, for garnish

Potato Salad With Dill tastes creamy, bright, and a little tangy, with fresh dill that makes the whole bowl smell like summer. It works perfectly for potlucks, cookouts, or weeknight dinners, and you can finish it in about 35 minutes. I started making this version after a neighbor begged me to bring “that dill potato thing” to every single barbecue.

Why Choose This Potato Salad With Dill

This potato salad packs flavor from fresh dill, tangy mustard, and a touch of vinegar, so it never tastes flat or heavy. The texture hits that sweet spot between creamy and chunky, with tender potatoes that still hold their shape.

You can prep it ahead, chill it, and serve it straight from the fridge, which saves a lot of stress on busy days. It also travels well, so you can bring it to picnics without worrying that it will fall apart.

“This Potato Salad With Dill disappeared before the burgers even hit the grill, and everyone asked for the recipe. ★★★★★”

Ingredients You’ll Need

Potatoes

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

Dressing

3/4 cup mayonnaise
- Use a good quality mayo; I like Hellmann’s or Duke’s for consistent flavor.
1/4 cup sour cream or plain Greek yogurt
- Sour cream tastes richer, yogurt tastes a bit lighter and tangier.
2 tablespoons Dijon mustard
- Yellow mustard works in a pinch, but Dijon gives deeper flavor.
1 tablespoon whole grain mustard (optional, for texture)
2 tablespoons apple cider vinegar or white wine vinegar
1 teaspoon sugar or honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Fresh herbs & mix-ins

1/3 to 1/2 cup fresh dill, finely chopped, tender stems included
2 tablespoons fresh chives or green onion tops, thinly sliced
1/3 cup finely diced red onion or shallot
2 ribs celery, finely diced
2 to 3 hard-boiled eggs, chopped (optional but classic)
1 small dill pickle or 2 tablespoons dill relish, finely chopped (optional, for extra tang)
Paprika, for garnish

Pantry shortcuts & substitutions

Use pre-cooked hard-boiled eggs from the store if you want to save time.
Use dried dill only if you must; use 1 to 1.5 teaspoons and add more to taste, but fresh dill tastes much better.
Use light mayonnaise and Greek yogurt if you want a lighter potato salad with dill without losing creaminess.
Use pre-chopped onions and celery from the produce section when you feel short on prep time.

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

Tips & Tricks

Cut potatoes into equal chunks so they cook at the same rate and stay tender, not mushy.
Salt the cooking water generously so the potatoes taste seasoned from the inside out.
Boil potatoes just until a knife slides in with slight resistance, then drain and cool slightly before dressing.
Toss warm potatoes with vinegar first, then add the creamy dressing so the flavor sinks in deeper.
Chill the salad at least 1 hour before serving so the dill and mustard flavors settle and blend.
Taste again after chilling and adjust salt, pepper, and dill, since cold temperatures mute flavors.
Stir gently so you keep some chunks intact and avoid a mashed potato situation.
Add eggs, pickles, or extra celery right before serving if you want more texture and color.

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 to 1.5 inches. Place them in a large pot and cover with cold water by about an inch so they cook evenly. Add 1 to 2 tablespoons of kosher salt to the water.

Bring the pot to a boil over medium-high heat, then lower the heat to a gentle simmer. Cook the potatoes for about 10 to 15 minutes, depending on size. Check them by piercing with a knife; the knife should slide in easily but the potato should still hold its shape.

Drain the potatoes in a colander and let them steam off for a few minutes. Spread them out slightly so they cool faster and do not turn watery. While they still feel warm but not scorching, move them to a large mixing bowl.

Step 2: Season the warm potatoes

Sprinkle 1 to 2 tablespoons of vinegar directly over the warm potatoes. Toss gently with a spatula so each piece gets a light coating. This step gives the salad a bright, tangy base and helps the potatoes soak in flavor.

Let the potatoes sit while you prepare the dressing and mix-ins. They should cool to just warm or room temperature before you add the creamy dressing. This keeps the dressing from thinning out too much.

Step 3: Mix the dressing

In a small bowl or jar, add mayonnaise, sour cream or Greek yogurt, Dijon mustard, whole grain mustard if you use it, remaining vinegar, sugar or honey, salt, pepper, garlic powder, and onion powder. Whisk until the mixture looks smooth and creamy. Taste and adjust seasoning with a pinch more salt or mustard if you want more kick.

You want a dressing that tastes slightly stronger than you think you need, because the potatoes will mellow it out. If it looks too thick, thin it with 1 to 2 teaspoons of water or milk. Keep it nearby for the next step.

Step 4: Prep herbs and vegetables

Finely chop the fresh dill and chives or green onions. Dice the red onion or shallot and celery into small, even pieces so they mix in smoothly. If you use pickles or relish, chop them finely as well.

Peel and chop the hard-boiled eggs into small chunks if you include them. Keep the herbs and mix-ins in a small bowl so you can add them in stages. This helps you control the texture and color of the salad.

Step 5: Combine potatoes, dressing, and dill

Pour about two-thirds of the dressing over the warm potatoes. Add the celery, red onion, chopped dill, and chives. Toss gently from the bottom of the bowl so you coat every potato chunk without smashing them.

Add the chopped eggs and pickles if you use them, then fold them in lightly. Check the texture and add more dressing until the salad looks creamy but not soupy. Taste and adjust salt, pepper, and dill to your liking.

Step 6: Chill and serve

Cover the bowl and chill the potato salad with dill for at least 1 hour, or up to 24 hours. The flavors deepen and the dressing thickens slightly as it cools. Right before serving, give it a gentle stir and add a spoonful of dressing if it looks a bit dry.

Sprinkle extra chopped dill, chives, and a light dusting of paprika on top for color. Serve it cold or cool, straight from the fridge. Watch it disappear faster than the burgers.

What to Serve with Potato Salad With Dill

Potato Salad With Dill pairs beautifully with grilled chicken, burgers, hot dogs, or simple roasted sausages. You can also serve it with baked salmon, lemony roasted vegetables, or a crisp green salad for a lighter meal. It fits nicely on a picnic table next to corn on the cob, coleslaw, and fresh fruit.

I also like to scoop leftovers next to a veggie-packed sandwich or wrap for a quick lunch. It tastes great with iced tea, lemonade, or sparkling water with citrus slices.

Storage Options

Store potato salad with dill in an airtight container in the fridge for 3 to 4 days.
Stir before serving leftovers, and add a spoonful of mayo or yogurt if it looks a bit dry.
Avoid freezing, since potatoes and creamy dressing turn grainy and watery after thawing.
Serve leftovers cold straight from the fridge, or let them sit at room temperature for 10 to 15 minutes to take the chill off before eating.