Name: Dill and Dijon Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds small Yukon Gold potatoes, scrubbed and cut into 1 to 1 1/2-inch chunks; kosher salt, for the cooking water; 1/3 cup mayonnaise; 3 tablespoons Dijon mustard; 2 tablespoons sour cream or plain Greek yogurt; 2 tablespoons apple cider vinegar or white wine vinegar; 1 tablespoon olive oil; 1 teaspoon sugar or honey; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/3 cup fresh dill, finely chopped and loosely packed; 1/4 cup fresh parsley, finely chopped (optional); 3 green onions, thinly sliced (white and green parts); 1/3 cup celery, finely diced; 1/4 cup red onion or shallot, finely diced; 2 hard-boiled eggs, chopped (optional); 1 tablespoon capers, drained and chopped (optional)

Dill and Dijon Potato Salad tastes bright, tangy, and creamy with a fresh herby kick that keeps every bite interesting. It works perfectly for weeknight dinners, potlucks, and cookouts, and you can finish it in about 35 minutes, start to finish. I started making this version after one too many bland picnic salads, and my family never let me go back.

Why Choose This Dill and Dijon Potato Salad

This potato salad skips heavy, gloopy dressing and brings a zippy Dijon flavor with lots of fresh dill. It tastes lighter than classic mayo-heavy versions but still feels rich and satisfying.

The Dijon and vinegar balance the creaminess, so the salad never tastes flat or overly sweet. It also holds up well in the fridge, which helps when you need to prep a side dish ahead of time.

“This Dill and Dijon Potato Salad disappears first at every cookout I bring it to, and people always ask for the recipe. ★★★★★”

Ingredients You’ll Need

Potatoes

2 pounds small Yukon Gold potatoes, scrubbed
- Yukon Golds hold their shape and give a creamy texture.
- Use red potatoes as a backup; avoid russets since they turn mealy.

Dressing

1/3 cup mayonnaise
- Use full-fat for the best texture; Duke’s or Hellmann’s work well.
3 tablespoons Dijon mustard
- Choose a smooth Dijon; grainy Dijon adds nice texture if you enjoy that.
2 tablespoons sour cream or plain Greek yogurt
- Greek yogurt adds extra tang and a bit more protein.
2 tablespoons apple cider vinegar or white wine vinegar
1 tablespoon olive oil
1 teaspoon sugar or honey
- This softens the acidity without turning the salad sweet.
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Fresh herbs and add-ins

1/3 cup finely chopped fresh dill, loosely packed
1/4 cup finely chopped fresh parsley (optional, for color and freshness)
3 green onions, thinly sliced (white and green parts)
1/3 cup finely diced celery (adds crunch)
1/4 cup finely diced red onion or shallot
2 hard-boiled eggs, chopped (optional, for a more classic feel)
1 tablespoon capers, drained and chopped (optional, for briny punch)

Pantry shortcuts and substitutions

Use dried dill only in a pinch: 1 to 1.5 teaspoons dried dill in place of fresh, and add more to taste.
Use yellow mustard if you do not have Dijon, but reduce the sugar slightly since yellow mustard tastes sweeter.
Use pre-cooked refrigerated potatoes as a shortcut; just warm them slightly before dressing so they absorb flavor.

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

Tips & Tricks

Cut potatoes into equal-size chunks so they cook at the same rate.
Salt the cooking water generously; it should taste like a mild broth.
Cook potatoes until just fork tender; stop before they fall apart.
Dress potatoes while they still feel warm so they soak up more flavor.
Let the salad chill at least 30 minutes before serving for the best taste.
Taste again after chilling and adjust salt, pepper, or vinegar.
Stir gently so you keep some chunks and avoid mashed potato salad.
Add extra dill right before serving to refresh the flavor and color.

How to Make Dill and Dijon Potato Salad

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 1 inch. Add 1 to 2 tablespoons of kosher salt to the water and bring it to a gentle boil over medium-high heat.

Reduce the heat to maintain a steady simmer. Cook the potatoes for 10 to 15 minutes until a fork slides in easily but the pieces still hold their shape. Drain the potatoes in a colander and let them steam off for 5 minutes so excess moisture escapes.

Step 2: Mix the dressing

While the potatoes cook, add mayonnaise, Dijon mustard, sour cream or Greek yogurt, vinegar, olive oil, sugar or honey, salt, pepper, garlic powder, and onion powder to a small bowl or jar. Whisk until the dressing looks smooth and creamy. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.

If the dressing tastes too sharp, add a tiny splash of olive oil or a pinch more sugar. If it tastes too rich, add a bit more vinegar to brighten it.

Step 3: Prep herbs and veggies

Chop the dill and parsley and slice the green onions. Dice the celery and red onion or shallot into very small pieces so they mix evenly into the salad. Chop the hard-boiled eggs if you use them, and roughly chop the capers.

Keep the herbs separate from the crunchy veggies so you can adjust amounts more easily. If raw red onion tastes too strong for you, soak the diced onion in cold water for 5 to 10 minutes, then drain and pat dry.

Step 4: Dress the warm potatoes

Transfer the warm potatoes to a large mixing bowl. Pour about two-thirds of the dressing over the potatoes while they still feel warm. Toss gently with a spatula or large spoon until the potatoes look lightly coated.

Let the potatoes sit for 5 to 10 minutes so they absorb the dressing. The dressing may look a bit thick at first, but it loosens as it mingles with the warm potatoes.

Step 5: Add herbs and crunchy bits

Add the celery, red onion or shallot, green onions, dill, parsley, eggs, and capers to the bowl. Fold everything together gently so you keep the potato chunks intact. Add more dressing as needed until the salad looks creamy but not soupy.

Taste and adjust seasoning with more salt, pepper, or vinegar. If the salad tastes flat, a pinch of salt and a splash of vinegar usually fix it.

Step 6: Chill and serve

Cover the bowl and chill the Dill and Dijon Potato Salad for at least 30 minutes, or up to 24 hours. Right before serving, give it a gentle stir and add a little extra fresh dill on top. If the salad thickened in the fridge, loosen it with a small splash of vinegar or a spoonful of mayo.

Serve cold or at cool room temperature. I like to keep it on a tray of ice at outdoor gatherings, especially in warm weather.

What to Serve with Dill and Dijon Potato Salad

Dill and Dijon Potato Salad pairs nicely with grilled chicken, turkey burgers, or veggie burgers for a balanced plate. It also works next to baked salmon, roasted vegetables, or simple pan-seared tofu. Add it to a picnic spread with corn on the cob, sliced watermelon, and a big green salad. For a quick lunch, scoop some into a bowl and add sliced cucumbers and cherry tomatoes on the side.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days.
Stir before serving and refresh with a squeeze of lemon juice or a splash of vinegar if the flavors mellow.
Avoid freezing, since the potatoes and creamy dressing change texture and turn grainy.
Serve leftovers cold or let them sit at room temperature for 15 to 20 minutes; skip reheating since warm mayo-based salads lose their appeal.