Dill Potato Salad Recipe

There's something undeniably nostalgic about a chilled bowl of dill potato salad on a warm day. Creamy, tangy, and bursting with the fresh, herby bite of dill, this classic side dish is a staple at summer BBQs, family picnics, and lazy Sunday lunches.

this Recipe

My love for dill potato salad started with my grandmother’s recipe—a simple, no-fuss version she’d whip up every 4th of July. Over the years, I’ve given it a few tweaks, adding a bit more punch to the dressing and swapping in tender baby potatoes. It's now the version my family begs for every time the grill gets fired up. Let me show you how to make it your new go-to side dish.

Why You’ll Love This Dill Potato Salad

Get ready to meet your new favorite summer side. This dill potato salad isn’t just delicious—it checks all the boxes for flavor, convenience, and crowd-pleasing potential.

First of all, it’s incredibly easy to make. With just a handful of ingredients and minimal prep, you can have this ready in under 30 minutes. No fancy tools or complicated steps required—just good old-fashioned comfort food.

It’s budget-friendly, too. Potatoes, mayo, mustard, and dill won’t break the bank, making this an excellent choice for feeding a crowd without overspending. Whether you're hosting a backyard gathering or contributing to a potluck, this dish won’t disappoint.

One of my favorite things about this salad is how well it holds up. Make it ahead and let the flavors develop in the fridge—it only gets better with time. Plus, it's perfect for outdoor events since it doesn’t wilt or get soggy like leafy salads can.

And finally, the flavor is unmatched. The tang of vinegar, the creaminess of mayo, the sharpness of mustard, and the brightness of fresh dill come together for a salad that’s anything but boring. If you love bold, herby flavors, this one’s for you.

Now let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

The beauty of dill potato salad lies in its simplicity, but each ingredient plays an important role in delivering that signature flavor and texture. Here’s what makes it all come together so perfectly.

Baby potatoes are my top pick for this salad. Their creamy texture and thin skins mean you don’t have to peel them, and they hold their shape beautifully when cooked. I like to use a mix of red and yellow for a little visual variety and a slightly sweeter taste.

Fresh dill is non-negotiable here. While dried dill can work in a pinch, it just doesn’t bring the same brightness and depth. Chop it finely to release the oils and infuse the salad with that unmistakable herby aroma. You’ll want plenty—it’s the star of the show!

Mayonnaise gives this salad its creamy base. Go for a high-quality brand you love, because the flavor really comes through. If you're not a mayo fan, a blend of mayo and Greek yogurt can give you that same creamy texture with a bit of tang and less richness.

Dijon mustard and apple cider vinegar are what give this salad its zing. The mustard adds a subtle sharpness, while the vinegar provides a gentle acidity that cuts through the creaminess. Together, they balance the richness of the mayo and highlight the fresh dill.

For extra flavor, I always toss in a few thinly sliced scallions or finely diced red onions. They add just the right amount of bite without overwhelming the other flavors. A sprinkle of celery seed is another optional touch that adds a hint of old-school charm.

You won’t need any fancy equipment—just a large pot, a cutting board, and a sharp knife. A mixing bowl and spoon finish the job. This recipe is all about keeping things simple.

How To Make This Dill Potato Salad

Making dill potato salad is as straightforward as it gets, but there are a few tricks that make a big difference in flavor and texture. Here’s how to get it just right.

Start by scrubbing your baby potatoes clean and cutting any large ones in half so they cook evenly. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring the water to a boil, then reduce to a simmer and cook until the potatoes are fork-tender—about 10–12 minutes. Be careful not to overcook; you want them tender but not falling apart.

While the potatoes are cooking, prep the dressing. In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until smooth, then fold in the fresh chopped dill. The dressing might seem a bit tangy at first, but it mellows out once it coats the warm potatoes.

Once the potatoes are cooked, drain them well and let them sit for a few minutes so the steam can escape—this keeps the salad from getting watery. While still warm, gently toss the potatoes with the dressing. Warm potatoes absorb flavor better than cold ones, so don’t wait too long!

Next, fold in your sliced scallions or red onions, and if you're using celery seed, add that now as well. Stir gently so you don’t break up the potatoes too much. Taste and adjust seasoning with extra salt, pepper, or dill if needed.

Finally, cover and chill the salad for at least 1 hour, preferably longer. This resting time helps all the flavors meld together. Serve cold, garnished with extra dill if you like. It’s a make-ahead dream that tastes even better the next day.

From start to finish, you’re looking at about 30 minutes of prep and cooking time—plus an hour of chilling if you can wait. It’s simple, satisfying, and bursting with flavor.

Storage Options

Dill potato salad is one of those dishes that keeps well and tastes better as the days go by. Proper storage ensures it stays safe and delicious.

Once cooled, transfer the salad to an airtight container and store it in the refrigerator. It will stay fresh for up to 4 days. Give it a good stir before serving to redistribute the dressing, as it can sometimes settle at the bottom.

If you're planning a picnic or potluck, pack the salad in a cooler with ice packs. Try to keep it under room temperature for no more than 2 hours to prevent any spoilage, especially on hot days.

Freezing isn’t recommended for this dish, as the mayo-based dressing tends to separate and the potatoes can turn grainy once thawed. It’s best enjoyed fresh or within a few days of making.

To reheat (if you must), do so gently—though dill potato salad is traditionally served cold. If you're using leftovers in a hash or warm side, reheat in a skillet over low heat until just warmed through.

Variations and Substitutions

This dill potato salad is wonderfully flexible, and you can tweak it to suit your taste or whatever you have on hand. Here are a few fun ways to change it up.

Want to lighten things up? Try substituting half the mayo with Greek yogurt or sour cream. It adds a tangy twist and cuts some of the richness without sacrificing creaminess.

If you’re not a fan of onions, you can skip them or swap them for chopped chives. Chives bring a milder, slightly garlicky flavor that still adds depth without overpowering the dill.

Add a touch of texture with chopped celery or diced pickles. Both bring a crisp bite and pair well with the creamy dressing. Dill pickles in particular will double down on the herby goodness.

For a bit of protein, try adding chopped hard-boiled eggs to the mix. They make the salad heartier and transform it from a side dish to a full-on lunch option.

Want to make it vegan? Swap out the mayo for a plant-based version, and make sure your mustard is egg-free. The result is still creamy, tangy, and totally satisfying.

No matter how you choose to make it, don’t be afraid to play around. This is the kind of recipe that welcomes creativity—just don’t forget the dill!

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