Dill Potato Salad Recipe

There's something so nostalgic and comforting about a good Dill Potato Salad. The creamy dressing, the tender potatoes, and that fresh punch of dill come together in a dish that's as perfect for backyard BBQs as it is for quiet weeknight dinners.

I first whipped this up on a whim for a Fourth of July potluck, and it was the first bowl to be scraped clean. Since then, it’s become a go-to side dish in our home—simple, satisfying, and bursting with flavor. Whether you're feeding a crowd or meal-prepping for the week, this salad never disappoints.

The bright flavor of fresh dill mixed with a tangy, creamy dressing makes this a crowd-pleasing side dish you'll want to make again and again.

Let’s dive into why this Dill Potato Salad deserves a spot in your regular rotation.

Why You’ll Love This Dill Potato Salad

Get ready to fall head over heels for this fresh, flavorful take on a classic side dish. This Dill Potato Salad is everything you want in a salad—creamy, herby, and irresistibly good.

First of all, it’s quick and easy. With just a handful of basic ingredients and under 30 minutes of prep time, this dish comes together fast, making it ideal for busy weeknights or last-minute BBQ invites.

It’s also budget-friendly. Potatoes, a few pantry staples, and a sprig of fresh dill are all it takes to make a side that feels elevated without breaking the bank.

Another major win? This salad is great for make-ahead meals. It tastes even better the next day once the flavors have time to meld, so you can prep it in advance and let it chill until you’re ready to serve.

And let’s not forget how versatile it is. Add chopped hard-boiled eggs, swap the mayo for Greek yogurt, or mix in some crunchy celery or red onion for a different spin. There are so many ways to make it your own.

Whether you're pairing it with grilled burgers, roasted chicken, or just enjoying it straight from the bowl (guilty!), this salad fits right in.

Ingredients Notes

The beauty of this Dill Potato Salad lies in its simplicity. With just a few carefully chosen ingredients, you get a side dish that tastes like it came from a gourmet deli.

Let’s start with the potatoes. I highly recommend using Yukon Golds or baby red potatoes for this recipe. They hold their shape beautifully when cooked and have a naturally buttery flavor that pairs perfectly with the creamy dressing. Be sure to cut them into uniform chunks so they cook evenly.

The star of the show is, of course, fresh dill. Its bright, grassy flavor adds a refreshing contrast to the richness of the mayo-based dressing. If you're tempted to use dried dill, I urge you to stick with fresh—it makes all the difference.

For the dressing, I use a classic blend of mayonnaise, Dijon mustard, and a splash of apple cider vinegar. The mayo gives it that creamy base, the mustard adds tang, and the vinegar brings a bit of brightness to cut through the richness.

A few tablespoons of finely chopped green onions add a mild onion flavor without overpowering the salad. You can also substitute with chives or even a bit of finely diced red onion for a stronger bite.

All you really need equipment-wise is a large mixing bowl, a sharp knife, and a good medium-sized pot for boiling the potatoes. If you’ve got a salad spinner, it’s handy for drying off any herbs you rinse—but not required.

How To Make This Dill Potato Salad

Making this Dill Potato Salad couldn’t be easier. Here's how to bring it all together in just a few simple steps.

Start by bringing a large pot of salted water to a boil. While the water is heating, scrub your potatoes clean and cut them into bite-sized chunks. If you're using baby potatoes, you can simply halve or quarter them depending on size. Once the water is boiling, carefully add the potatoes and cook them for about 10-12 minutes, or until fork-tender but not mushy.

While the potatoes are cooking, whip up your dressing. In a medium bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar. Stir in a bit of salt and pepper to taste, and mix until smooth. Fold in the chopped green onions and finely chopped fresh dill, reserving a little dill for garnish.

Once the potatoes are done, drain them and let them cool for a few minutes. You want them slightly warm when you mix in the dressing—this helps the potatoes soak up all that flavor. Be gentle as you mix so the potatoes hold their shape.

Toss the potatoes in the creamy dill dressing, making sure each piece is nicely coated. Give it a taste and adjust the seasoning if needed—sometimes a pinch more salt or a little extra vinegar can take it to the next level.

Cover and refrigerate the salad for at least 30 minutes before serving. This chilling time lets the flavors develop and makes the salad even more delicious.

Storage Options

This Dill Potato Salad stores beautifully, making it perfect for leftovers or meal prep.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Just be sure to give it a gentle stir before serving, as the dressing may settle a bit over time.

If you're planning to make it ahead for an event, you can prepare it a day in advance. In fact, it’s even better the next day when the flavors have had time to blend.

While this salad isn’t freezer-friendly due to the creamy mayo-based dressing, it holds up well in the fridge and is great for lunchboxes, picnics, or quick snacks.

To reheat? Don’t! This salad is best enjoyed cold or at room temperature. Just pull it out of the fridge about 15 minutes before serving for the best flavor.

Variations and Substitutions

One of the best things about this Dill Potato Salad is how flexible it is. You can easily tweak the ingredients based on what you have on hand or your personal preferences.

If you’re looking to lighten things up a bit, try swapping half of the mayonnaise for plain Greek yogurt. It adds a tangy flavor and cuts down on the fat without sacrificing creaminess.

Want a little more crunch? Add diced celery, pickles, or even radishes. These add-ins give the salad some extra texture and a bit of zip.

For a protein boost, stir in a couple of chopped hard-boiled eggs. They’re a classic addition to many potato salads and add a lovely richness that pairs well with the dill.

You can also change up the herbs. While fresh dill is the hero here, you could mix in a bit of parsley, tarragon, or chives for a more complex flavor.

And if you're not a mustard fan, feel free to omit it or replace it with a small spoonful of horseradish for a spicy kick. The dressing is flexible and forgiving.

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