Dill Potato Salad Recipe

There’s something about a chilled bowl of dill potato salad that just screams summer. With its creamy texture, tangy flavor, and fresh herbal kick, this classic side dish pairs perfectly with everything from grilled burgers to fried chicken.

this Recipe

I first made this recipe on a whim for a neighborhood barbecue, and it disappeared before I could even grab a second helping. Since then, it’s become my go-to for potlucks, picnics, and those lazy weekend lunches when I want something comforting but not too heavy.

The best part? It’s budget-friendly, easy to make ahead, and gets better the longer it sits. Let’s dive into why this dill potato salad deserves a permanent spot in your recipe rotation.

Why You'll Love This Dill Potato Salad

Get ready to fall head over heels for a side dish that’s as easy to love as it is to make. This dill potato salad is more than just a picnic staple — it’s a creamy, tangy, herb-packed wonder that’ll have everyone coming back for seconds.

First, let’s talk about how easy this recipe is. With just a handful of simple ingredients and minimal prep, you can have this dish chilling in the fridge in under 30 minutes. Most of the time is hands-off, giving you space to prep the rest of your meal.

It’s also wonderfully budget-friendly. Potatoes, mayo, a few pantry staples, and fresh dill won’t break the bank, but they come together in a way that tastes downright gourmet. Whether you're feeding a crowd or meal prepping for the week, this is a side that delivers without stretching your wallet.

The flavor is where this salad really shines. Thanks to a generous handful of fresh dill, it’s bursting with brightness and aroma that cuts through the richness of the dressing. The contrast between tangy, creamy, and herby is truly addictive.

And finally, it’s a make-ahead marvel. In fact, dill potato salad tastes better after a few hours in the fridge. The flavors meld, the texture improves, and the whole thing becomes more cohesive. It’s the perfect prep-ahead dish for stress-free entertaining.

Ready to stock up on potatoes and herbs? Let’s take a look at what you’ll need.

Ingredients Notes

The magic of this dill potato salad lies in its balance of flavors and textures. Each ingredient has a role to play in making this dish creamy, tangy, and utterly satisfying.

Let’s start with the potatoes. You’ll want to use waxy varieties like red potatoes or Yukon Golds. They hold their shape well when boiled and have a naturally creamy interior that’s ideal for this kind of salad. Avoid starchy potatoes like Russets, which can fall apart and turn mushy.

Fresh dill is the heart of this recipe. Its grassy, slightly citrusy flavor gives the salad a refreshing brightness that sets it apart from heavier mayo-based sides. Be generous with it! If you’re using dried dill in a pinch, reduce the quantity, as it’s more concentrated.

The dressing is a simple blend of mayonnaise, Dijon mustard, white wine vinegar (or apple cider vinegar), and a touch of sugar. This combination brings just the right amount of tang and sweetness to balance the richness. You can swap Greek yogurt or sour cream for part of the mayo if you want a tangier or lighter twist.

Red onion adds a subtle sharpness and a pop of color. Dice it finely so it doesn’t overwhelm each bite. If you’re sensitive to raw onion, you can soak it in cold water for 10 minutes to mellow out its bite before mixing it in.

You won’t need much in terms of equipment — just a large pot for boiling, a sharp knife for chopping, and a big mixing bowl to bring it all together. A rubber spatula is helpful for folding the salad without breaking up the potatoes.

How To Make This Dill Potato Salad

Making this dill potato salad is a breeze — you’ll be amazed at how simple it is to put together. Here’s how to do it, step by step.

Start by washing and cutting your potatoes into bite-sized chunks. Try to keep them as uniform as possible to ensure even cooking. Place them in a pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork but still hold their shape.

While the potatoes are cooking, prep your dressing. In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar, and a touch of sugar. Season with salt and pepper to taste. Add in your chopped red onion and fresh dill, giving it all a good stir so the flavors start to meld.

Once the potatoes are cooked, drain them and spread them out on a baking sheet or large plate to cool slightly. Letting them cool for 10–15 minutes before mixing prevents the dressing from becoming too runny while still allowing the flavors to absorb.

When the potatoes are just warm to the touch, gently fold them into the bowl with the dressing. Be careful not to mash them — you want chunks, not mashed potatoes! Stir until everything is well coated, then taste and adjust the seasoning if needed.

Cover the salad and refrigerate it for at least 1 hour before serving, preferably 2-3. This gives the flavors time to develop and helps the texture firm up. When you're ready to serve, give it a gentle stir and top with extra fresh dill if desired.

From start to finish, the whole process takes about 30 minutes of active work, plus chilling time. It’s the kind of recipe you’ll find yourself making on repeat — and tweaking to your taste with each batch.

Storage Options

This dill potato salad stores like a dream, which makes it perfect for prepping ahead of time or saving leftovers.

Store any leftover potato salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days. In fact, the flavor only gets better over time, as the potatoes soak up the dressing and herbs.

If you’re planning to serve this at a party or outdoor event, keep it chilled until the last minute and avoid letting it sit out in the sun. Mayo-based salads should be kept below 40°F to stay safe, so consider placing the serving bowl over ice if it’ll be out for more than an hour.

This salad doesn’t freeze well due to the mayo-based dressing. Freezing can cause the dressing to separate and the potatoes to become mealy.

To reheat, well — don’t! Dill potato salad is best served cold or at room temperature. If it’s too cold straight from the fridge, let it sit out for 10-15 minutes before serving to allow the flavors to come through.

Variations and Substitutions

One of the best things about this dill potato salad is how easy it is to tweak to your preferences or dietary needs. Here are a few ideas to make it your own.

For a lighter twist, try swapping half (or all) of the mayonnaise for Greek yogurt or sour cream. It adds a bit of tang and a lighter mouthfeel while still keeping the salad creamy.

Want to make it eggy and extra satisfying? Chop up a couple of hard-boiled eggs and fold them in with the potatoes. It’s a nod to classic American potato salads and adds great texture and protein.

If you're looking for more crunch, try adding diced celery or pickles. Dill pickles especially play well with the fresh dill and amp up the tang factor.

Don’t have fresh dill? You can use dried dill in a pinch — start with about a teaspoon and adjust to taste. You could also experiment with other herbs like parsley, tarragon, or even chives for a different flavor profile.

Want a bit of heat? A teaspoon of horseradish or a dash of hot sauce stirred into the dressing gives the salad a spicy kick that balances the richness beautifully.

Once you’ve mastered the base recipe, don’t be afraid to get creative. This salad is endlessly customizable, and half the fun is experimenting to find your perfect version.

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