What the heck is this?
Dill potato salad is the quintessential side dish that pairs perfectly with just about anything. It’s creamy, tangy, and packed with flavor, thanks to the magic combination of tender potatoes, fresh dill, and a smooth, zesty dressing. This is the kind of potato salad that gets requested at every barbecue, picnic, and family gathering because it’s simple, satisfying, and absolutely delicious. It’s also super customizable—add more or less dill, toss in some extra veggies, or amp up the tang with a bit more mustard. It’s a side dish that always steals the show.
Why You’ll Love This Recipe
It’s easy to make with just a few ingredients.
It’s creamy and tangy with a burst of fresh dill flavor.
You can make it ahead of time—great for meal prepping.
It’s a crowd-pleaser at picnics, BBQs, and potlucks.
It’s perfect for pairing with grilled meats, sandwiches, or on its own as a light lunch.
The Good Stuff You’ll Need
• 2 lbs baby potatoes (or any type of potato you prefer, like Yukon Gold or red potatoes)
• 1 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp fresh dill, chopped (or more, depending on your love for dill)
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 2 hard-boiled eggs, chopped (optional but adds richness)
• Salt and pepper, to taste
• Paprika (for garnish, optional)
Let’s Do This
Step 1: Boil the Potatoes
Start by boiling the potatoes. Place them in a large pot and cover with cold water. Bring the water to a boil and cook the potatoes for 10-15 minutes or until they are fork-tender. Drain the potatoes and set them aside to cool slightly. Once cool enough to handle, cut them into bite-sized cubes.
Step 2: Make the Dressing
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and chopped fresh dill. Season with salt and pepper to taste. This is the creamy base that will coat the potatoes and bring all the flavors together.
Step 3: Assemble the Salad
Add the cubed potatoes to the bowl with the dressing. Toss gently until the potatoes are well coated. Then add in the chopped red onion, celery, and hard-boiled eggs (if using). Stir everything together, being careful not to mash the potatoes.
Step 4: Chill and Serve
For the best flavor, cover the potato salad and refrigerate it for at least 1 hour, or up to overnight. This allows the flavors to meld and develop even more. When ready to serve, give it a quick stir, and sprinkle with paprika if desired for a pop of color.
Serving Suggestions
Serve this dill potato salad with grilled meats like burgers, chicken, or ribs. It also pairs perfectly with sandwiches or a fresh green salad. For a lighter option, enjoy it on its own with a side of pickles or fruit.
Switch It Up
You can add extra flavor by mixing in other ingredients such as crumbled bacon, fresh herbs like parsley or chives, or pickles for a bit of tang. For a lighter version, swap the mayonnaise for Greek yogurt or sour cream. If you prefer a crunchier texture, toss in some diced cucumber or bell peppers.
Make-Ahead Tips
This potato salad is perfect for making ahead of time! It can be stored in the fridge for up to 3 days. In fact, the flavors get even better after a day or two in the fridge, so it’s great for meal prep or preparing for a gathering.
Questions People Actually Ask
Q: Can I use different potatoes?
A: Absolutely! Baby potatoes work best because they hold their shape and have a creamy texture, but you can use any kind of potato. Russets will break down a bit more, while red potatoes will keep their shape nicely.
Q: Can I make this salad vegan?
A: Yes, you can! Use a plant-based mayo and skip the hard-boiled eggs to make it fully vegan. You can also add more veggies or beans for protein.
Q: How can I make it spicier?
A: If you like a bit of heat, try adding some chopped jalapeños or a pinch of cayenne pepper to the dressing. It’ll give the salad a nice kick without overpowering the other flavors.
Dill Potato Salad: The Creamy, Tangy Side Dish You’ll Keep Coming Back To
- Total Time: 30 minutes
- Yield: 4–6 servings
Description
Dill potato salad is the quintessential side dish that pairs perfectly with just about anything. It’s creamy, tangy, and packed with flavor, thanks to the magic combination of tender potatoes, fresh dill, and a smooth, zesty dressing. This is the kind of potato salad that gets requested at every barbecue, picnic, and family gathering because it’s simple, satisfying, and absolutely delicious. It’s also super customizable—add more or less dill, toss in some extra veggies, or amp up the tang with a bit more mustard. It’s a side dish that always steals the show.
Ingredients
• 2 lbs baby potatoes (or any type of potato you prefer, like Yukon Gold or red potatoes)
• 1 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp fresh dill, chopped (or more, depending on your love for dill)
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 2 hard-boiled eggs, chopped (optional but adds richness)
• Salt and pepper, to taste
• Paprika (for garnish, optional)
Instructions
Step 1: Boil the Potatoes
Start by boiling the potatoes. Place them in a large pot and cover with cold water. Bring the water to a boil and cook the potatoes for 10-15 minutes or until they are fork-tender. Drain the potatoes and set them aside to cool slightly. Once cool enough to handle, cut them into bite-sized cubes.
Step 2: Make the Dressing
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and chopped fresh dill. Season with salt and pepper to taste. This is the creamy base that will coat the potatoes and bring all the flavors together.
Step 3: Assemble the Salad
Add the cubed potatoes to the bowl with the dressing. Toss gently until the potatoes are well coated. Then add in the chopped red onion, celery, and hard-boiled eggs (if using). Stir everything together, being careful not to mash the potatoes.
Step 4: Chill and Serve
For the best flavor, cover the potato salad and refrigerate it for at least 1 hour, or up to overnight. This allows the flavors to meld and develop even more. When ready to serve, give it a quick stir, and sprinkle with paprika if desired for a pop of color.
Serving Suggestions
Serve this dill potato salad with grilled meats like burgers, chicken, or ribs. It also pairs perfectly with sandwiches or a fresh green salad. For a lighter option, enjoy it on its own with a side of pickles or fruit.
Notes
You can add extra flavor by mixing in other ingredients such as crumbled bacon, fresh herbs like parsley or chives, or pickles for a bit of tang. For a lighter version, swap the mayonnaise for Greek yogurt or sour cream. If you prefer a crunchier texture, toss in some diced cucumber or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~250 kcal per serving
- Carbohydrates: ~30g per serving
- Protein: ~5g per serving