Name: Dill and Dijon Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds small yellow or Yukon Gold potatoes, scrubbed and cut into 1-inch pieces; 1 tablespoon kosher salt, for boiling water; 1/3 cup mayonnaise; 3 tablespoons Dijon mustard; 2 tablespoons sour cream or plain Greek yogurt; 2 tablespoons fresh lemon juice or white wine vinegar; 1 teaspoon honey or sugar; 1/2 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/3 cup fresh dill, finely chopped, loosely packed; 2 tablespoons fresh parsley, finely chopped; 3 green onions, thinly sliced; 1/3 cup celery, finely diced; 1/4 cup red onion or shallot, finely diced; 1 to 2 tablespoons dill pickles or cornichons, chopped

Dill and Dijon Potato Salad hits all the right notes with creamy tang, bright herbs, and a little mustard bite that keeps each forkful interesting. It works for busy weeknights or potlucks, and you can get it on the table in about 35 minutes, including chill time if you move fast. I tested this version at a family cookout, and my uncle who “doesn’t like potato salad” took home leftovers.

Why Dill and Dijon Potato Salad Is Worth It

Dill and Dijon Potato Salad brings a fresh, zippy flavor that cuts through rich mains like burgers, grilled chicken, or salmon. The Dijon adds gentle heat and depth, while the dill keeps everything tasting light and bright instead of heavy.

You can prep it ahead, chill it, and pull it out when guests arrive, so you avoid last minute kitchen chaos. The recipe uses simple ingredients, but the combo tastes like you fussed way more than you actually did.

“This Dill and Dijon Potato Salad tastes creamy, tangy, and fresh, and it disappears from the bowl every single time I serve it. ★★★★★”

Ingredients You Need

Potatoes

2 pounds small yellow or Yukon Gold potatoes, scrubbed
- Thin skins save you from peeling and hold their shape nicely.
- Red potatoes also work and stay firm.
1 tablespoon kosher salt, for boiling water

Dressing

1/3 cup mayonnaise
- Use a good quality mayo; I like Hellmann’s or Duke’s for consistent flavor.
3 tablespoons Dijon mustard
- Smooth Dijon works best; whole grain Dijon adds nice texture if you enjoy mustard seeds.
2 tablespoons sour cream or plain Greek yogurt
- Greek yogurt lightens the salad and adds extra tang.
2 tablespoons fresh lemon juice or white wine vinegar
- Lemon gives brighter flavor, vinegar tastes a bit sharper and more classic.
1 teaspoon honey or sugar
- Balances the acidity and mustard bite.
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Herbs & Mix-ins

1/3 cup finely chopped fresh dill, loosely packed
- Dried dill works in a pinch; use 1 to 1.5 teaspoons and taste as you go.
2 tablespoons finely chopped fresh parsley, optional
3 green onions, thinly sliced
1/3 cup finely diced celery, optional for crunch
1/4 cup finely diced red onion or shallot
- Soak in cold water for 5 minutes if you want milder flavor.
1 to 2 tablespoons chopped dill pickles or cornichons, optional for extra tang

Equipment

Large pot for boiling potatoes
Colander
Cutting board and sharp knife
Large mixing bowl
Small bowl and whisk or fork for dressing
Rubber spatula or large spoon for mixing

Quick Tips & substitutions

Cut potatoes into equal chunks so they cook at the same rate.
Start potatoes in cold, salted water so they cook evenly and soak up flavor.
Cook potatoes until just fork tender; stop before they turn mushy.
Toss warm potatoes with a few spoonfuls of dressing so they absorb flavor.
Chill the salad at least 20 to 30 minutes so flavors meld.
Use Greek yogurt instead of sour cream for extra protein and a lighter feel.
Swap fresh dill with 1 to 1.5 teaspoons dried dill if needed, and add more to taste.
Skip celery and red onion if serving picky eaters, and lean on green onions for milder crunch.
Use vegan mayo and plant based yogurt to keep the salad dairy free and egg free.
Stir in a splash of pickle brine if you love sharper, tangier potato salad.

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 inch pieces. Place them in a large pot and cover with cold water by about 1 inch, then add 1 tablespoon kosher salt.

Bring the pot to a gentle boil over medium high heat. Reduce the heat to maintain a steady simmer and cook 10 to 15 minutes, until a fork slides into a piece with slight resistance but the potato still holds its shape.

Drain the potatoes in a colander and let them steam off for 5 minutes. Spread them out a bit so excess moisture escapes and the pieces cool slightly.

Step 2: Mix the dressing

While the potatoes cook, whisk the mayonnaise, Dijon mustard, sour cream or Greek yogurt, and lemon juice or vinegar in a small bowl. Add honey or sugar, 1/2 teaspoon kosher salt, and black pepper.

Whisk until the dressing looks smooth and creamy. Taste and adjust with more salt, pepper, or lemon juice as needed, since potatoes soak up a lot of seasoning.

Step 3: Season the warm potatoes

Transfer the warm potatoes to a large mixing bowl. Spoon about one third of the dressing over the potatoes while they still feel warm.

Gently fold with a spatula so you coat the potatoes without breaking them. Let the potatoes sit 5 to 10 minutes so they start to absorb the dressing.

Step 4: Add herbs and crunch

Add the chopped dill, parsley, green onions, celery, red onion or shallot, and pickles if using. Pour in the remaining dressing.

Fold everything together until the herbs and dressing coat the potatoes evenly. Taste again and adjust salt, pepper, or dill to match your preference.

Step 5: Chill and serve

Cover the bowl and chill the Dill and Dijon Potato Salad for at least 20 to 30 minutes. This short rest helps the flavors blend and the dressing thicken slightly.

Serve the salad cold or at cool room temperature. Garnish with extra dill and green onion on top right before serving for a fresh look.

Recipe Variations

Gluten free
- The base recipe uses naturally gluten free ingredients, so just confirm your mustard and mayo labels.
Vegan
- Use vegan mayonnaise and plant based yogurt, and skip any egg based add ins.
Low carb
- Swap half the potatoes with steamed cauliflower florets and keep the same dressing.
Extra protein
- Stir in chopped hard boiled eggs or grilled chicken pieces.
More crunch
- Add extra celery, diced cucumber, or thinly sliced radishes.
More heat
- Mix in a pinch of cayenne or a spoonful of spicy brown mustard with the Dijon.
Pickle lovers
- Double the dill pickles and add a spoonful of pickle brine to the dressing.

Ways to Serve Dill and Dijon Potato Salad

Alongside grilled chicken, turkey burgers, or veggie burgers.
With baked salmon, roasted shrimp, or simple pan seared fish.
As part of a picnic plate with sliced tomatoes, cucumbers, and fresh fruit.
In a lunch box with hard boiled eggs and carrot sticks.
As a topping for a bed of greens for a hearty salad bowl.

Storage Success

Store Dill and Dijon Potato Salad in an airtight container in the fridge for up to 3 to 4 days. Stir before serving, since the dressing can settle slightly and the potatoes may release a bit of moisture. If the salad looks a little dry after chilling, add a spoonful of mayo or yogurt and a squeeze of lemon to freshen it up. Keep the salad chilled at all times and avoid leaving it at room temperature longer than 2 hours.