Dill Potato Salad Recipe

There’s something unmistakably nostalgic about a cold, creamy dill potato salad on a warm day. The tender potatoes, tangy dressing, and that fresh pop of dill create a flavor combination that’s both comforting and crave-worthy.

This is the very dish that graces our picnic table every summer, passed around between laughter and clinking glasses. It’s easy, budget-friendly, and always the first bowl to be scraped clean. Whether you're planning a barbecue, potluck, or just a simple dinner, this potato salad fits right in.

Let’s dive into why this dill potato salad deserves a spot in your regular rotation.

Why You’ll Love This Dill Potato Salad

There’s no shortage of reasons to make this your go-to side dish. This dill potato salad delivers on flavor, simplicity, and versatility—plus, it’s a guaranteed crowd-pleaser.

First off, it’s incredibly easy to make. You don’t need any fancy equipment or cooking skills—just a pot, a bowl, and a handful of pantry staples. The hardest part is waiting for it to chill!

It’s also super budget-friendly. With just a few inexpensive ingredients like potatoes, mayonnaise, and dill, you can whip up a big batch that feeds a crowd without breaking the bank.

Another perk? This salad is make-ahead friendly. In fact, it tastes even better after a few hours in the fridge, making it perfect for parties or meal prep.

And let’s not forget how fresh it tastes. Thanks to the dill, lemon, and crunchy bits of celery, every bite feels light and bright—perfect for warm-weather meals.

Ready to build the flavor from the ground up? Let’s talk ingredients.

Ingredients Notes

The beauty of this dill potato salad is that it takes a few humble ingredients and transforms them into something seriously special. Here's what you'll need and why each one matters.

Potatoes are the heart of the recipe. I love using Yukon Golds because they’re creamy without falling apart after boiling. They hold their shape well and soak up the dressing beautifully. Red potatoes are also a solid choice, especially if you like to keep the skins on for extra color and texture.

Fresh dill is what makes this salad sing. Its grassy, slightly tangy flavor cuts through the richness of the dressing and adds a fresh-from-the-garden feel. Make sure to use fresh dill here—dried just won’t deliver the same punch.

Mayonnaise and sour cream form the creamy base of the dressing. The mayo gives it that classic potato salad richness, while the sour cream adds a welcome tang. You can adjust the ratio based on your preferences, or use Greek yogurt for a lighter twist.

Celery and red onion bring crunch and a hint of bite to balance the creamy texture. I recommend dicing them finely so they blend seamlessly into each forkful, adding flavor without overpowering the potatoes.

You won’t need any fancy tools for this one—just a large pot to boil your potatoes, a sharp knife for chopping, and a mixing bowl to bring it all together.

How To Make This Dill Potato Salad

Making this dill potato salad is as easy as it is delicious. Here’s how to bring everything together in just a few simple steps.

Start by washing and cutting your potatoes into bite-sized chunks. I like to keep the skin on for added texture and nutrients, but feel free to peel them if you prefer. Place them in a large pot, cover with cold water, and add a generous pinch of salt.

Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes until fork-tender, about 10–12 minutes. Be careful not to overcook—you want them tender, not mushy. Once done, drain and spread them out on a baking sheet to cool quickly without steaming themselves.

While the potatoes cool, prepare your dressing. In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, and a pinch of salt and pepper. Stir in the finely chopped dill, celery, and red onion, letting those flavors start to mingle.

Once the potatoes are cool enough to handle but still slightly warm, gently fold them into the dressing. The warmth helps the potatoes soak up that creamy, herby mixture without falling apart. Be sure to mix carefully to keep the potatoes intact.

Transfer the salad to a serving bowl, cover, and refrigerate for at least 1–2 hours before serving. This resting time allows the flavors to fully develop—and trust me, it’s worth the wait.

From start to finish, you’re looking at about 30 minutes of active prep and cooking time, plus chilling. Once done, you’ll have a beautifully balanced, refreshing side dish that pairs with everything from burgers to grilled salmon.

Storage Options

This dill potato salad stores beautifully, making it ideal for meal prep or leftovers. Simply transfer it to an airtight container and keep it in the fridge for up to 4 days. The flavors deepen over time, so it’s even tastier the next day.

If you’re serving it at an outdoor event, be sure to keep it chilled. Place the serving bowl over a larger bowl filled with ice to keep it food-safe for a couple of hours.

Freezing isn’t recommended for this salad, as the creamy dressing can separate and the potatoes can take on a mealy texture once thawed.

To reheat (if you like it warm), microwave a small portion for 20–30 seconds. However, this salad is meant to be enjoyed cold or at room temperature, where the texture really shines.

Variations and Substitutions

One of the best things about this dill potato salad is how adaptable it is. Whether you're working with dietary restrictions or just craving something different, there are plenty of ways to mix it up.

For a lighter version, swap out the sour cream and mayo for plain Greek yogurt. It still delivers creaminess with a tangy twist and adds a little extra protein.

If you’re avoiding dairy altogether, try using a vegan mayo and skip the sour cream. A splash of white vinegar or lemon juice will help replicate the tang.

Love a little kick? Add a few chopped dill pickles or a spoonful of pickle juice to the dressing. It adds bold, briny flavor and pairs beautifully with grilled meats.

Craving more texture? Try folding in chopped hard-boiled eggs, crispy bacon, or even diced cucumbers for an extra refreshing crunch.

Don’t have fresh dill? While it’s the star here, you can substitute a mix of parsley and a pinch of dried dill in a pinch. Just remember to go easy—dried herbs are more concentrated.

Have fun playing with the flavors to make this recipe your own. No matter how you tweak it, the base is solid—and delicious.

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