Name: Potato Salad With Dill
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds Yukon Gold potatoes, scrubbed and peeled if desired; 1 tablespoon kosher salt, for the cooking water; 3/4 cup mayonnaise; 1/4 cup sour cream or plain Greek yogurt; 2 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar or white wine vinegar; 1 teaspoon sugar or honey; 1/2 to 3/4 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon celery seed; 1/2 cup finely chopped dill pickles or dill pickle relish; 1/3 cup finely chopped red onion or scallions; 2 ribs celery, finely diced; 1/4 cup chopped fresh dill, loosely packed; 3 hard boiled eggs, chopped

Potato Salad With Dill tastes creamy, tangy, and fresh, with little pops of herby flavor in every bite. It works perfectly for potlucks, cookouts, or easy weeknight dinners, and you can pull it together in about 35 minutes. I grew up as the unofficial “potato salad person” at family gatherings, so I take this bowl of comfort pretty seriously.

Why Potato Salad With Dill Is Worth It

Fresh dill turns a simple potato salad into something bright and interesting, without scaring off picky eaters. The dressing tastes rich and creamy, but the vinegar and mustard keep it from feeling heavy.

You can prep it ahead, chill it, and serve it straight from the fridge when guests walk in. It also travels well, so you can bring it to a picnic without worrying about it falling apart or getting soggy.

Tastes like the classic picnic potato salad you love, but fresher, brighter, and a little more grown up with that hit of dill. ★★★★★

Ingredients You Need

Potatoes

2 pounds Yukon Gold potatoes, scrubbed, peeled if you prefer
1 tablespoon kosher salt for the cooking water

Yukon Gold potatoes hold their shape and stay creamy inside, which works perfectly here. You can use red potatoes if you like a slightly firmer texture. I avoid russets because they break down too much and turn the salad mushy.

Dressing

3/4 cup mayonnaise (Duke’s or Hellmann’s both taste great)
1/4 cup sour cream or plain Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar or white wine vinegar
1 teaspoon sugar or honey
1/2 to 3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon celery seed (optional but tasty)

Use full fat mayo for the best flavor and texture. Greek yogurt lightens the dressing a bit but still keeps it creamy. Celery seed adds that classic deli potato salad vibe without any chopping.

Fresh Add-ins

1/2 cup finely chopped dill pickles or dill pickle relish
1/3 cup finely chopped red onion or scallions
2 ribs celery, finely diced
1/4 cup chopped fresh dill, loosely packed
3 hard boiled eggs, chopped (optional but very classic)

Fresh dill makes the whole salad taste bright and clean. If you only have dried dill, use 1 to 2 teaspoons and add a little extra fresh parsley or chives for color. Pickles add crunch and tang, so I never skip them.

Pantry Shortcuts

Use dill pickle relish instead of chopping pickles.
Use pre chopped celery and onion from the produce section if you feel short on time.
Use store bought hard boiled eggs to skip that whole step.

Equipment List

Large pot for boiling potatoes
Colander
Cutting board and sharp knife
Large mixing bowl
Small bowl or jar for whisking dressing
Rubber spatula or large spoon
Measuring cups and spoons

Quick Tips & substitutions

Salt the potato cooking water generously so the potatoes taste seasoned all the way through.
Cut potatoes into equal size chunks so they cook at the same rate.
Let potatoes cool until just warm before you mix in the dressing to avoid a greasy texture.
Taste and adjust salt and vinegar at the end, since cold salads need a bit more seasoning.
Swap Greek yogurt for half the mayo if you want a lighter dressing.
Use vegan mayo and skip the eggs for a fully dairy free and egg free version.
Use red potatoes if you like firmer chunks that hold their shape even more.
Add extra pickles and mustard if you love a sharper, more tangy potato salad.

How to Make Potato Salad With Dill

Step 1: Cook the Potatoes

Cut the potatoes into bite size chunks, about 3/4 to 1 inch pieces. Place them in a large pot, cover with cold water by about an inch, and stir in the tablespoon of kosher salt. Bring the pot to a gentle boil, then lower the heat and simmer until the potatoes feel tender when you poke them with a fork, about 10 to 12 minutes.

Drain the potatoes in a colander and let them sit for a couple of minutes so steam escapes. Spread them out on a sheet pan or large plate so they cool faster. You want them warm but not hot when you dress them.

Step 2: Mix the Dressing

In a small bowl or jar, combine mayonnaise, sour cream or yogurt, Dijon mustard, vinegar, sugar, salt, pepper, and celery seed. Whisk until the dressing looks smooth and creamy. Taste and tweak the seasoning, adding a pinch more salt or a splash more vinegar if you want extra tang.

Step 3: Prep the Add-ins

While the potatoes cool, chop the celery, onion or scallions, pickles, fresh dill, and eggs if you use them. Keep the pieces small so they mix evenly and you get a bit of everything in each bite. Set them aside so you can add them quickly once the potatoes reach the right temperature.

Step 4: Combine Everything

Place the warm potatoes in a large mixing bowl. Pour about two thirds of the dressing over them and gently fold with a spatula so you coat the potatoes without smashing them. Add the celery, onion, pickles, dill, and eggs, then fold again.

Check the texture and add more dressing until it looks creamy but not soupy. Taste and adjust salt, pepper, and vinegar one more time. Chill the salad for at least 1 hour so the flavors mingle and the dressing thickens slightly.

Step 5: Finish and Serve

Right before serving, give the potato salad a gentle stir. Add a spoonful of dressing if it looks a little dry after chilling. Sprinkle extra fresh dill and a few cracks of black pepper on top for color and flavor.

Serve it cold or at cool room temperature. If you bring it to a picnic, keep it on ice or in a cooler and set out smaller portions at a time. That way it stays safe and tastes fresh.

Recipe Variations

Gluten free: The recipe already fits a gluten free diet as long as your mustard and mayo list gluten free on the label.
Vegan: Use vegan mayo, skip the eggs, and use plant based yogurt instead of sour cream.
Low carb style: Swap half the potatoes with steamed cauliflower florets and keep the same dressing and herbs.
Extra protein: Add diced grilled chicken or canned chickpeas for a more filling side or light main dish.
Herb twist: Mix fresh dill with chives, parsley, or tarragon for a more complex herb flavor.
Extra crunch: Add diced bell pepper, radishes, or extra celery.
Smoky version: Stir in a little smoked paprika and some chopped smoked almonds or sunflower seeds.

Ways to Serve Potato Salad With Dill

Alongside grilled chicken, burgers, or hot dogs.
With baked salmon or roasted fish for a fresh, herby side.
In a bowl with leafy greens and sliced cucumbers for a quick lunch.
With barbecue pulled pork or shredded chicken.
As part of a picnic spread with fruit salad, corn on the cob, and simple green salad.

Storage Success

Store Potato Salad With Dill in an airtight container in the fridge, and enjoy it within 3 to 4 days. Stir it before serving, since the dressing can settle a bit as it chills. If it looks a little thick, loosen it with a spoonful of mayo or yogurt and a tiny splash of vinegar. Keep it chilled at all times, and toss any portion that sits out at room temperature longer than 2 hours.