Name: Potato Salad With Dill
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 pounds small yellow potatoes or Yukon Gold potatoes, scrubbed and cut into 1 to 1 1/2-inch chunks; 1-2 tablespoons kosher salt, for boiling potatoes; 3/4 cup mayonnaise; 1/4 cup sour cream or plain Greek yogurt; 2 tablespoons Dijon mustard; 1 tablespoon yellow mustard; 3 tablespoons apple cider vinegar or white wine vinegar, divided; 1 teaspoon sugar or honey; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/3-1/2 cup fresh dill, finely chopped (tender stems included); 3 green onions, thinly sliced; 2 ribs celery, finely diced; 1/4 cup red onion, finely diced; 3 hard-boiled eggs, chopped; 1/4 cup dill pickles or cornichons, finely chopped

Potato Salad With Dill tastes creamy, tangy, and fresh, with little pops of herby brightness in every bite. It works perfectly for potlucks, cookouts, or a simple weeknight dinner, and you can finish it in about 40 minutes, including chill time. I grew up at Midwest church picnics where potato salad counted as its own food group, so I take this stuff very seriously.

Why You Should Try This Potato Salad With Dill

This potato salad with dill tastes rich and creamy but still light enough that you want seconds. The dill, mustard, and vinegar cut through the mayo, so the flavor stays bright instead of heavy.

You can prep it ahead, stash it in the fridge, and pull it out when guests walk in. It travels well, holds up on a buffet, and fits with burgers, grilled chicken, or a simple green salad.

“This potato salad with dill tastes like something from a great deli, only fresher and brighter. ★★★★★”

Ingredients You’ll Need

Potatoes

2 pounds small yellow potatoes or Yukon Golds, scrubbed
- Yellow potatoes hold their shape, stay creamy, and soak up dressing nicely.
- You can use red potatoes if you prefer a slightly firmer bite.

Dressing

3/4 cup mayonnaise
- Use a good-quality mayo like Hellmann’s or Duke’s for the best flavor.
1/4 cup sour cream or plain Greek yogurt
- Sour cream gives a classic tang, Greek yogurt makes it a bit lighter and higher in protein.
2 tablespoons Dijon mustard
- Dijon gives a smooth, sharp flavor; use whole grain mustard if you like more texture.
1 tablespoon yellow mustard (optional, for a more classic “picnic” flavor)
2 tablespoons apple cider vinegar or white wine vinegar
1 teaspoon sugar or honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Fresh herbs & add-ins

1/3 to 1/2 cup fresh dill, finely chopped, tender stems included
3 green onions, thinly sliced (white and green parts)
2 ribs celery, finely diced
1/4 cup finely diced red onion
3 hard-boiled eggs, chopped (optional but very classic)
1/4 cup dill pickles or cornichons, finely chopped (optional, for extra tang)

Pantry shortcuts & substitutions

Use pre-cooked hard-boiled eggs from the grocery store if you want to save time.
Use dried dill only as a last resort: use 1 to 1.5 teaspoons and add more to taste, but fresh dill tastes much brighter.
Use vegan mayo and skip the eggs for a dairy-free, egg-free version.
Swap sour cream with a dairy-free sour cream or extra mayo if you avoid dairy.

Equipment

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

Tips & Tricks

Cut potatoes into even chunks so they cook at the same rate.
Start potatoes in cold, salted water so they cook evenly and absorb seasoning.
Cook potatoes until just fork tender; stop before they fall apart.
Drain potatoes well and let them steam off extra moisture so the dressing does not turn watery.
Toss warm potatoes with vinegar first so they soak up more flavor.
Chill the dressing while potatoes cook so flavors blend and thicken slightly.
Taste and season the salad twice: once while warm and again after chilling.
Stir in fresh dill at the end so it stays bright and fragrant.
Keep some extra mayo and dill on hand to refresh leftovers the next day.
Use a gentle folding motion when mixing so potatoes keep their shape.

How to Make Potato Salad With Dill

Step 1: Prep and cook the potatoes

Scrub the potatoes and cut them into bite-size chunks, about 1 to 1.5 inches each.
Place the potatoes in a large pot and cover them with cold water by about 1 inch.
Add 1 to 2 tablespoons of kosher salt to the water so the potatoes season from the inside.
Bring the pot to a gentle boil over medium-high heat, then lower the heat to maintain a steady simmer.
Cook the potatoes for about 10 to 15 minutes, until a fork slides in easily but the pieces still hold their shape.

Step 2: Drain and season the potatoes

Drain the potatoes in a colander and let them sit for 3 to 5 minutes so steam escapes.
Transfer the warm potatoes to a large mixing bowl.
Sprinkle 1 tablespoon of vinegar over the warm potatoes and toss gently.
Let the potatoes cool to just warm or room temperature while you mix the dressing.

Step 3: Mix the creamy dill dressing

In a small bowl, add mayonnaise, sour cream or Greek yogurt, Dijon mustard, yellow mustard if using, remaining vinegar, sugar or honey, salt, and pepper.
Whisk until the mixture turns smooth and creamy.
Taste the dressing and adjust salt, pepper, or vinegar to match your preference.
Stir in about half of the chopped dill so the flavor infuses the dressing.

Step 4: Add veggies and eggs

Add celery, red onion, green onions, and pickles if using to the bowl with the cooled potatoes.
Add chopped hard-boiled eggs if you include them in your potato salad.
Pour the creamy dill dressing over the potatoes and veggies.
Use a rubber spatula to fold everything together gently until all pieces look coated.

Step 5: Chill and finish with fresh dill

Taste the salad and adjust seasoning with more salt, pepper, or vinegar if needed.
Cover the bowl and chill the potato salad with dill in the fridge for at least 30 minutes, or up to 24 hours.
Right before serving, sprinkle the remaining fresh dill over the top and give the salad a light toss.
Garnish with extra sliced green onions or a few dill sprigs if you feel fancy.

What to Serve with Potato Salad With Dill

Potato salad with dill pairs beautifully with grilled chicken, burgers, hot dogs, or veggie skewers. It also works next to baked salmon, roasted sausages, or a simple rotisserie chicken from the store. Serve it with crisp cucumber salad, sliced tomatoes, or steamed green beans to keep the plate fresh and colorful. I also like to scoop some next to a big green salad and call it a very happy lunch.

Storage Options

Store potato salad with dill in an airtight container in the fridge for up to 3 to 4 days.
Stir before serving leftovers and add a spoonful of mayo or yogurt plus a pinch of salt if the salad looks a bit dry.
Avoid freezing this salad since the potatoes and creamy dressing turn grainy and watery after thawing.
Keep the salad chilled and avoid leaving it at room temperature for more than 1 to 2 hours, especially at outdoor gatherings.