Name: Dill and Dijon Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds small yellow or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks; 1/3 cup mayonnaise; 3 tablespoons Dijon mustard; 2 tablespoons sour cream or plain Greek yogurt; 2 tablespoons apple cider vinegar or white wine vinegar; 2–3 tablespoons extra virgin olive oil; 1 teaspoon honey or sugar; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 small garlic clove, very finely minced or grated; 1/3 cup fresh dill, finely chopped, loosely packed; 2 tablespoons fresh parsley, finely chopped; 3 green onions, thinly sliced (white and green parts); 1/3 cup celery, finely diced; 2 tablespoons red onion or shallot, finely chopped; 2 hard-boiled eggs, chopped; 1 tablespoon capers, drained and chopped

Dill and Dijon Potato Salad tastes bright, tangy, and creamy with a fresh herbal kick, and it comes together in about 35 minutes, start to finish. It works perfectly for picnics, potlucks, weeknight dinners, or any time you want a side dish that feels a little special without a lot of work. I first made a version of this in a tiny apartment kitchen with one sad pot and a plastic colander, so you and your cookware can absolutely handle it.

Why You Should Try This Dill and Dijon Potato Salad

This Dill and Dijon Potato Salad hits that sweet spot between classic comfort and fresh flavor. The Dijon gives a gentle bite, the dill keeps everything bright, and the creamy dressing clings to every potato chunk.

You skip heavy mayo overload and get a lighter, more flavorful side that still feels satisfying. It tastes great warm, at room temperature, or chilled, so it travels well and fits into any menu.

“This Dill and Dijon Potato Salad disappeared from the picnic table in ten minutes flat and everyone asked for the recipe. ★★★★★”

Ingredients You’ll Need

Potatoes

2 pounds small yellow or Yukon Gold potatoes, scrubbed
- Thin skins save peeling time and keep a nice texture.
- Red potatoes also work and hold their shape really well.

Dressing

1/3 cup mayonnaise
- Use your favorite brand; I like a full-fat version for the best texture.
3 tablespoons Dijon mustard
- Go with a smooth Dijon, not whole grain, for a silky dressing.
2 tablespoons sour cream or plain Greek yogurt
- Greek yogurt adds a little tang and more protein.
2 tablespoons apple cider vinegar or white wine vinegar
2–3 tablespoons extra virgin olive oil
1 teaspoon honey or sugar
- This balances the acidity from the vinegar and Dijon.
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 small garlic clove, very finely minced or grated
- Garlic powder works in a pinch; use 1/4 teaspoon.

Herbs & Add-ins

1/3 cup finely chopped fresh dill, loosely packed
2 tablespoons finely chopped fresh parsley (optional but nice)
3 green onions, thinly sliced (white and green parts)
1/3 cup finely diced celery for crunch (optional)
2 tablespoons finely chopped red onion or shallot
2 hard-boiled eggs, chopped (optional, for a more classic vibe)
1 tablespoon capers, drained and chopped (optional, for extra tang)

Pantry shortcuts & substitutions

Use pre-cooked refrigerated potatoes if you find them; just warm them slightly before dressing.
Use dried dill only if you must: 1 to 1.5 teaspoons, and add a little extra parsley or green onion to keep things fresh.
Use all mayo and skip the sour cream or yogurt if you prefer a richer, old-school potato salad.

Equipment

Large pot for boiling potatoes
Colander
Cutting board and sharp knife
Large mixing bowl
Small bowl or jar for mixing dressing
Spoon or spatula for folding everything together

Tips & Tricks

Cut potatoes into even chunks so they cook at the same rate and stay tender, not mushy.
Salt the cooking water generously so the potatoes taste seasoned from the inside out.
Start potatoes in cold water, then bring to a boil, so the centers cook evenly.
Cook potatoes until just fork tender; stop before they fall apart.
Dress the potatoes while they still feel warm so they soak up more flavor.
Let the salad chill at least 30 minutes before serving so the dill and Dijon flavor settles in.
Taste again right before serving and adjust salt, pepper, or vinegar if the flavors feel flat.
Keep some extra chopped dill and green onion on hand for a fresh sprinkle on top before serving.
Use a gentle folding motion when mixing so the potatoes keep their shape.
If the salad thickens in the fridge, loosen it with a spoonful of olive oil or a splash of vinegar.

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 an inch. Add 1 to 2 tablespoons of kosher salt to the water and bring it to a boil over medium-high heat.

Once the water boils, reduce the heat to maintain a gentle simmer. Cook the potatoes for about 10 to 15 minutes, until a fork slides in easily but the pieces still hold their shape. Drain the potatoes in a colander and let them steam off for 5 minutes so excess moisture evaporates.

Step 2: Mix the Dill and Dijon dressing

While the potatoes cook, grab a small bowl or jar. Add the mayonnaise, Dijon mustard, sour cream or Greek yogurt, vinegar, olive oil, honey or sugar, salt, pepper, and minced garlic. Whisk or shake until the dressing looks smooth and creamy.

Taste the dressing and adjust the seasoning. Add more Dijon for extra tang, more honey for balance, or a pinch more salt if it tastes dull. The dressing should taste slightly stronger than you want the final salad, since the potatoes will mellow it out.

Step 3: Prep herbs and crunchy bits

Chop the fresh dill and parsley and slice the green onions. Finely dice the celery and red onion or shallot. If you use hard-boiled eggs or capers, chop those as well.

Keep everything in a large mixing bowl so you can build the salad right in it. This saves dishes and keeps all the flavor in one place. Set the bowl aside while the potatoes finish steaming.

Step 4: Dress the warm potatoes

Add the warm potatoes to the bowl with the herbs and add-ins. Pour about two-thirds of the Dill and Dijon dressing over the top. Gently fold everything together until the potatoes look coated.

Let the salad sit for 5 to 10 minutes so the warm potatoes absorb the dressing. Check the texture and add more dressing as needed until it looks creamy but not soupy. Taste and adjust salt and pepper.

Step 5: Chill and serve

Cover the bowl and chill the Dill and Dijon Potato Salad for at least 30 minutes, or up to a day. The flavors deepen as it rests. Right before serving, give it a gentle stir and add a spoonful of dressing if it looks dry.

Sprinkle extra dill and green onion on top for a fresh look. Serve it slightly chilled or at cool room temperature. Both work well and keep the texture pleasant.

What to Serve with Dill and Dijon Potato Salad

Dill and Dijon Potato Salad pairs beautifully with grilled chicken, turkey burgers, or simple baked salmon-style fillets. It also sits nicely next to veggie skewers, black bean burgers, or a big green salad for a lighter meal. I like it with grilled corn, sliced cucumbers, and juicy tomato wedges for a full picnic plate.

You can also pack it into lunch boxes with sliced fruit and a handful of nuts. It holds up well on a buffet table, so it fits into potlucks, cookouts, and family dinners without any stress.

Storage Options

Store Dill and Dijon Potato Salad in an airtight container in the fridge for 3 to 4 days.
Stir before serving leftovers and add a splash of olive oil or vinegar if it thickens.
Skip freezing, since potatoes and creamy dressing turn grainy and watery after thawing.
Serve leftovers cold or let them sit at room temperature for 15 to 20 minutes to take the chill off.