Dill Potato Salad Recipe

There's something undeniably nostalgic about a cold bowl of dill potato salad on a warm afternoon. Creamy, tangy, and flecked with fragrant dill, this classic side dish brings backyard barbecues, picnics, and family gatherings to life with every bite.

I first fell in love with dill potato salad at my grandmother's Fourth of July cookouts, where it sat proudly next to grilled corn and sizzling burgers. Her version was simple but unforgettable, and after a few tweaks of my own, it’s now a staple at every summer event we host.

Whether you're making this for a crowd or just meal-prepping for the week, this recipe hits all the right notes—fresh, easy, and endlessly satisfying. Let’s dive into what makes this dill potato salad so special.

Why You’ll Love This Dill Potato Salad

If you’ve been searching for the perfect potato salad that’s both bright and creamy, look no further. This dill potato salad brings fresh flavor and old-fashioned comfort in one simple dish.

First, let’s talk about the texture. You get tender, buttery potatoes with just the right amount of bite—never mushy—coated in a luscious dressing that clings to every piece without being overly heavy.

It’s also wonderfully easy to make. With only a handful of ingredients and minimal prep, this is one of those recipes you can whip up in under 30 minutes (plus chilling time), making it ideal for busy weekends or last-minute gatherings.

Budget-friendly and pantry-based, this recipe relies on humble ingredients you likely already have. No need for fancy equipment or exotic add-ins—just good old-fashioned kitchen staples.

And of course, versatility is key. This salad pairs beautifully with grilled meats, sandwiches, or as part of a potluck spread. You can even tweak the herbs or add mix-ins depending on what you’re craving or have on hand.

Once you try it, I promise you’ll find yourself coming back to this recipe time and time again.

Ingredients Notes

The beauty of this dill potato salad lies in its simplicity. Each ingredient plays an important role in building that bright, herby flavor with a creamy, tangy finish.

The potatoes are the foundation of this dish. I recommend using Yukon golds or red potatoes—both have a waxy texture that holds up well after boiling, so your salad stays chunky and satisfying rather than falling apart. Leave the skins on for extra texture and a rustic look, or peel them if you prefer a smoother finish.

Fresh dill is the real flavor star here. Its clean, grassy aroma gives this salad its signature punch. While dried dill can work in a pinch, fresh dill elevates this to something truly crave-worthy. Chop it finely so it distributes evenly throughout every bite.

Mayonnaise and sour cream create the creamy base. This combination gives the dressing a rich texture with a slightly tangy backbone. If you’re not a fan of mayo, you can substitute with Greek yogurt for a lighter twist, but keep at least a small amount of mayo for the classic taste.

Vinegar and mustard bring the zing. A splash of apple cider vinegar adds brightness, while Dijon mustard ties everything together with a subtle bite. These little touches keep the salad from tasting flat or overly rich.

You’ll also need some finely diced red onion or shallots for a sharp, slightly sweet crunch, plus salt and pepper to round it all out. No special equipment required—just a good pot, a knife, and a mixing bowl.

How To Make This Dill Potato Salad

Making a batch of this dill potato salad is as easy as it gets. The key is knowing when to season and how long to chill for the best flavor.

Start by prepping your potatoes. Wash them well and cut them into bite-sized pieces. If you’re using red or Yukon gold potatoes, you can leave the skin on. Add them to a large pot of cold, salted water and bring to a boil. Simmer until fork-tender—usually around 10 to 12 minutes. You want them soft but not falling apart.

Once the potatoes are cooked, drain them well and spread them out on a baking sheet or tray. This helps them cool quickly and allows excess steam to escape, so your salad doesn’t turn watery. While the potatoes are still warm, toss them with a splash of vinegar and a pinch of salt. This step adds extra flavor right where it counts.

Meanwhile, prepare the dressing. In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, a touch of vinegar, and plenty of fresh chopped dill. Stir until smooth and creamy. Add your diced red onion and mix again.

Once the potatoes are cool enough to handle but still slightly warm, gently fold them into the dressing. Stir just enough to coat the potatoes without breaking them up too much. Taste and adjust the seasoning with salt and pepper as needed.

Cover the bowl and refrigerate for at least 1 hour before serving—longer if you can. This allows the flavors to meld and the dressing to thicken slightly. Trust me, the wait is worth it.

This whole process takes about 25 minutes of active prep, with an additional hour to chill. The result? A creamy, flavorful potato salad with just the right balance of tang, texture, and freshness.

Storage Options

This dill potato salad holds up beautifully in the fridge, making it perfect for meal prep or party planning.

Store leftovers in an airtight container for up to 4 days. The flavor actually improves after the first day, as the dressing continues to soak into the potatoes.

If you're making it ahead for a party or event, prep the salad up to a day in advance. Just give it a good stir before serving to redistribute the dressing and herbs.

Avoid freezing this potato salad. The mayo-based dressing can separate and the potatoes may turn grainy once thawed, which affects both texture and taste.

To re-serve leftovers, let the salad sit at room temperature for 10–15 minutes before eating, or gently stir in a spoonful of mayo or sour cream to revive the creaminess.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. You can switch things up depending on your mood, your guests, or what’s in your fridge.

If you prefer a lighter version, swap the sour cream and mayo for plain Greek yogurt. This will give you a tangier flavor and a protein boost without sacrificing too much creaminess.

Want more crunch? Try adding celery, chopped pickles, or even radishes for extra texture and flavor contrast.

For an eggy twist, stir in a couple of chopped hard-boiled eggs. This turns the salad into something heartier and more reminiscent of deviled eggs.

Not a fan of dill? You can substitute with parsley, chives, or even a touch of tarragon for a different herbal profile. Each brings its own unique flair to the salad.

And if you’re feeling bold, toss in a handful of crumbled bacon or a few capers to make it extra savory and irresistible.

Don’t be afraid to make this recipe your own. That’s the beauty of potato salad—it welcomes creativity and adapts to whatever you’re craving.

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