Potato Salad With Dill tastes creamy, tangy, and bright, with little pops of fresh herb in every bite. It works perfectly for picnics, potlucks, weeknight dinners, and it comes together in about 35 minutes start to finish. I grew up in the Midwest with a serious love for potato salad, and this version still shows up at almost every cookout I host.

Why Make This Potato Salad With Dill at Home

Homemade potato salad tastes fresher and lighter than store bought tubs, and the dill gives it a clean, herby flavor that cuts through the richness. You control the texture, the seasoning, and the amount of mayo, so the bowl fits your taste instead of a factory recipe.

You also save money when you cook a big batch at home, especially if you use pantry staples like mustard and pickles. Leftovers keep well, so you get easy lunches and side dishes for a couple of days without extra effort.

“This Potato Salad With Dill tastes like a summer cookout classic, only brighter, creamier, and way more addictive than the deli version.”

Ingredients You Need

Potatoes

2 pounds small waxy potatoes, such as Yukon Gold or red potatoes
- Waxy potatoes hold their shape and keep a creamy, not mealy, texture.
- You can use russet potatoes in a pinch, but they break more easily and feel fluffier.

Dressing

1/2 cup mayonnaise
- Use a full fat mayo for the best flavor; I like Hellmann’s or Duke’s.
- You can swap half the mayo with plain Greek yogurt for a lighter, tangier salad.
1/4 cup sour cream
- Sour cream adds tang and soft richness.
- You can use more Greek yogurt instead if you prefer.
2 tablespoons Dijon mustard
- Dijon gives a sharp, savory kick; yellow mustard tastes milder and sweeter.
1 tablespoon whole grain mustard (optional but tasty)
- The little mustard seeds add texture and a gentle pop of flavor.
2 tablespoons apple cider vinegar or white wine vinegar
- Vinegar brightens the salad and balances the creamy dressing.
1 teaspoon sugar or honey
- A tiny bit of sweetness rounds out the acidity.
1 to 1 1/4 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Fresh herbs and mix-ins

1/3 to 1/2 cup fresh dill, finely chopped
- Fresh dill makes this salad; dried dill tastes flat, so use fresh if you can.
2 tablespoons finely chopped fresh parsley (optional)
3 green onions, thinly sliced
2 ribs celery, finely diced
1/4 cup finely diced red onion
- You can soak the red onion in cold water for 10 minutes to soften the bite.
1/3 cup finely chopped dill pickles or cornichons
- Pickles add crunch and extra dill flavor; use sweet pickles if you like a sweeter salad.
3 hard boiled eggs, chopped (optional but classic)

Pantry shortcuts

Use store bought hard boiled eggs if you do not want to boil and peel your own.
Use pre chopped dill from the produce section if you feel short on time, though fresh bunches usually taste brighter.
Use bagged pre washed small potatoes so you only need to halve or quarter them.

Equipment

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

Tips & Mistakes

Cut potatoes into equal size chunks so they cook at the same rate.
Salt the cooking water generously so the potatoes taste seasoned from the inside.
Boil potatoes until just fork tender; stop before they fall apart.
Drain potatoes well and let steam off so the dressing does not thin out with excess water.
Toss potatoes with a little vinegar while still warm to help them soak up flavor.
Chill the salad at least 30 minutes before serving so the flavors meld.
Taste and adjust salt, pepper, and acid after chilling, since cold food needs a bit more seasoning.
Avoid over stirring or you will crush the potatoes and end up with mashed potato salad.
Add fresh dill near the end of mixing so it stays bright and green.
Keep mayo based salad cold at gatherings; nestle the bowl in a larger bowl of ice if you serve it outside.

How to Make Potato Salad With Dill

Step 1: 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 to a gentle boil over medium high heat, then lower the heat and simmer until the potatoes feel just tender when you poke them with a fork, about 10 to 15 minutes.

Drain the potatoes in a colander and let them sit a few minutes so excess steam escapes. Transfer them to a large mixing bowl while still warm. Sprinkle 1 tablespoon vinegar over the warm potatoes and toss gently.

Step 2: Mix the dressing

In a small bowl or jar, combine the mayonnaise, sour cream, Dijon mustard, whole grain mustard, remaining vinegar, sugar, salt, and pepper. Whisk until the dressing looks smooth and creamy. Taste and adjust with more salt, pepper, or vinegar until the flavor feels bright and balanced.

Step 3: Prep the mix ins

While the potatoes cool slightly, chop the dill, parsley, green onions, celery, red onion, pickles, and eggs. Keep the dill fairly fine so it spreads evenly through the salad. Set everything near the mixing bowl so you can work quickly.

Step 4: Combine everything

Pour about two thirds of the dressing over the warm potatoes. Add celery, red onion, green onions, pickles, and chopped eggs. Toss gently with a spatula until the potatoes look coated and the mix ins spread evenly.

Sprinkle in the dill and parsley and toss again. Add more dressing as needed until the salad looks creamy but not soupy. Taste and adjust seasoning with extra salt, pepper, or dill.

Step 5: Chill and serve

Cover the bowl and chill the potato salad for at least 30 minutes, or up to 24 hours. The flavors deepen as it rests, and the texture firms up slightly. Give the salad a gentle stir before serving and top with a little extra chopped dill or sliced green onion for a fresh look.

Variations I've Tried

I swap half the mayo for Greek yogurt when I want a lighter potato salad with extra tang. I also stir in a spoonful of whole grain mustard and chopped capers when I crave a briny, punchy version.

Sometimes I add crisp bacon bits and a little smoked paprika for a smoky backyard barbecue vibe. I also make a no egg version for friends who avoid eggs and bulk it up with extra celery and pickles for crunch.

How to Serve Potato Salad With Dill

Serve Potato Salad With Dill chilled or at cool room temperature alongside grilled chicken, burgers, hot dogs, or veggie skewers. It pairs nicely with simple mains like baked salmon, roasted sausages, or a big green salad. You can scoop it into lettuce cups, tuck it into a pita with crunchy veggies, or spoon it next to roasted vegetables for a hearty meatless plate.

How to store

Store Potato Salad With Dill in an airtight container in the fridge for up to 3 to 4 days.
Stir before serving, and add a spoonful of mayo or yogurt if it looks a little dry after chilling.
Avoid freezing, since the potatoes and mayo dressing turn grainy and watery after thawing.
Serve leftovers cold straight from the fridge, or let the salad sit at room temperature for 15 to 20 minutes to take off the chill before eating.