Name: Dill and Dijon Potato Salad
Prep time: 20 min
Cook time: 18 min
Total time: 40 min
Ingredients: 2 pounds small yellow or Yukon Gold potatoes, scrubbed; kosher salt, for the cooking water; 1/3 cup mayonnaise; 3 tablespoons Dijon mustard; 2 tablespoons Greek yogurt or sour cream; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice or white wine vinegar; 1–2 teaspoons honey or sugar; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 teaspoon celery seed; 1/3–1/2 cup fresh dill, finely chopped; 1/4 cup fresh parsley, finely chopped; 3 green onions, thinly sliced; 2 ribs celery, finely diced; 1/4 small red onion, very finely minced or thinly sliced; 2–3 hard-boiled eggs, chopped; 2–3 tablespoons chopped dill pickles or cornichons; 1 tablespoon pickle brine or caper brine, to taste; 1 tablespoon whole-grain mustard

Dill and Dijon Potato Salad tastes bright, tangy, and herby, with just enough creaminess to feel comforting without turning heavy. It works perfectly for busy cooks who want a make-ahead side dish in about 35–40 minutes from start to finish. I tested this version so many times that my neighbors now judge all other potato salads against “the dill one.”

Why Dill and Dijon Potato Salad Is Worth It

Dijon mustard gives the dressing a sharp, savory kick that cuts through the richness of the potatoes. Fresh dill adds a cool, almost grassy flavor that keeps each bite light instead of gloopy. You get a picnic classic that feels modern and fresh, not like something that sat at the back of a buffet table all afternoon.

This recipe also works beautifully for meal prep. The flavors deepen as it chills, so the salad tastes even better the next day. You can scale it up for potlucks or down for a simple weeknight dinner without any fuss.

“This Dill and Dijon Potato Salad tastes like a deli side dish that actually lives up to the hype—creamy, tangy, and super fresh. ★★★★★”

Ingredients You Need

Potatoes

2 pounds small yellow or Yukon Gold potatoes, scrubbed
- Thin skins mean you skip peeling, which saves time and keeps more flavor.
- Red potatoes also work well and hold their shape nicely.

Dressing

1/3 cup mayonnaise
- Use a full-fat mayo for best texture; avocado oil mayo works great if you avoid seed oils.
3 tablespoons Dijon mustard
- Choose a smooth Dijon (like Maille or Grey Poupon) for a silky dressing.
2 tablespoons Greek yogurt or sour cream
- Greek yogurt makes it lighter and adds tang; sour cream gives a richer flavor.
2 tablespoons extra-virgin olive oil
2–3 tablespoons fresh lemon juice or white wine vinegar
- Lemon tastes brighter; vinegar tastes more classic deli-style.
1–2 teaspoons honey or sugar
- This softens the sharpness of the mustard and vinegar without making it sweet.
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon celery seed (optional but highly recommended)

Herbs & Crunch

1/3–1/2 cup fresh dill, finely chopped
- Use both fronds and tender stems for maximum flavor.
1/4 cup fresh parsley, finely chopped (optional, but adds color and freshness)
3 green onions, thinly sliced (white and green parts)
2 ribs celery, finely diced
1/4 small red onion, very finely minced or thinly sliced
- Soak in cold water for 5–10 minutes if you want a milder bite.

Optional Add-Ins

2–3 hard-boiled eggs, chopped
2–3 tablespoons chopped dill pickles or cornichons
1 tablespoon pickle brine or caper brine, to taste
1 tablespoon whole-grain mustard, for extra texture and pop

Pantry Shortcuts & Brand Notes

You can use pre-steamed vacuum-packed potatoes from the refrigerated section and slice them once cool. That shortcut cuts the cooking time almost in half. Bagged hard-boiled eggs also work if you want zero peeling.

Shelf-stable Dijon mustard keeps flavor for months, so you can stock up when it goes on sale. Dried dill does not work well here; if you must, use a small amount and increase parsley and green onion to keep the salad fresh-tasting.

Equipment

Large pot for boiling potatoes
Colander
Large mixing bowl
Small bowl or jar for dressing
Sharp knife and cutting board
Rubber spatula or large spoon for folding the salad
Optional: salad spinner or clean towel to dry herbs

Quick Tips & substitutions

Boil potatoes whole or in large chunks so they stay creamy inside and do not waterlog.
Salt the cooking water generously; it should taste like mild broth so the potatoes pick up flavor.
Let potatoes cool until just warm before dressing; they soak up flavor better while still slightly warm.
Use Greek yogurt instead of some or all of the mayo for a lighter Dill and Dijon Potato Salad.
Swap yellow potatoes with red potatoes if you want extra firm slices that hold up at picnics.
Skip eggs and use vegan mayo plus extra olive oil for a fully vegan version.
Add a spoonful of whole-grain mustard if you want little pops of mustard seeds in each bite.
Stir in chopped dill pickles or capers if you love a briny, sharper flavor.
Add blanched green beans or steamed asparagus pieces to stretch the salad and add veggies.
Taste and adjust salt and acid after chilling, since flavors mellow in the fridge.

How to Make Dill and Dijon Potato Salad

Step 1: Cook the potatoes

Rinse the potatoes and cut large ones into halves or quarters so they cook evenly. Place them in a large pot and cover with cold water by about 1–2 inches. Add a generous pinch of salt, then bring the pot to a gentle boil over medium-high heat.

Reduce heat to maintain a steady simmer and cook until the potatoes feel tender when you pierce them with a knife, about 12–18 minutes depending on size. Drain the potatoes in a colander and let them steam off for a few minutes. Spread them on a sheet pan or large plate so they cool faster and do not overcook.

Step 2: Mix the Dill and Dijon dressing

In a small bowl or jar, whisk together mayonnaise, Dijon mustard, Greek yogurt or sour cream, olive oil, lemon juice or vinegar, honey or sugar, salt, pepper, and celery seed. Taste the dressing and adjust with more lemon juice or vinegar for brightness, or a pinch more honey for balance. The dressing should taste slightly stronger than you want the final salad, since the potatoes will mellow it.

Stir in about half of the chopped dill and parsley so the herbs flavor the dressing itself. This step helps the herb flavor spread evenly through the salad. Set the dressing aside while you prep the veggies.

Step 3: Prep the crunchy mix-ins

Slice the green onions thinly and finely dice the celery. Mince or thinly slice the red onion; if you want a milder onion flavor, soak the slices in cold water for 5–10 minutes, then drain and pat dry. Chop any optional add-ins, such as hard-boiled eggs or pickles.

Keep everything in a large mixing bowl so you can toss the salad easily. Add the remaining dill and parsley to the bowl. This mix of herbs and crunchy vegetables gives the Dill and Dijon Potato Salad great texture and color.

Step 4: Dress the warm potatoes

Once the potatoes cool until just warm, cut them into bite-size chunks if you cooked them whole or in large pieces. Add them to the bowl with the veggies and herbs. Spoon about two-thirds of the dressing over the potatoes.

Use a spatula to gently fold everything together, taking care not to mash the potatoes. Taste and add more dressing, salt, or acid as needed. The salad should look lightly coated, not soupy.

Step 5: Chill and finish

Cover the bowl and chill the salad for at least 30–60 minutes so the flavors mingle. Just before serving, give the salad a gentle stir and check the seasoning again. Add a splash of lemon juice or vinegar and a pinch of salt if the flavors taste flat after chilling.

Sprinkle extra dill and black pepper on top for a fresh look. You can serve the Dill and Dijon Potato Salad cold or at cool room temperature. Either way, it tastes bright, creamy, and herby.

Recipe Variations

Gluten-free: The base recipe already avoids gluten; just check mustard and mayo labels if you stay strict.
Vegan: Use vegan mayo, skip eggs, and add a bit more olive oil plus lemon juice for richness and tang.
Low carb-ish: Swap half the potatoes with steamed cauliflower florets or blanched green beans.
Extra protein: Add chopped hard-boiled eggs, grilled chicken strips, or canned chickpeas (drained and rinsed).
Extra tangy: Stir in chopped dill pickles, cornichons, or capers plus a spoonful of pickle brine.
Smoky twist: Add a pinch of smoked paprika or a handful of chopped smoked almonds on top.
Spicy version: Mix in a little prepared horseradish, chili flakes, or a spoonful of hot mustard.
Herb garden style: Add chives, tarragon, or basil along with the dill for a more complex herb flavor.

Ways to Serve Dill and Dijon Potato Salad

Pair with grilled chicken, turkey burgers, or veggie burgers for a backyard cookout.
Serve with baked salmon or roasted white fish and steamed green beans.
Pack into lunch boxes with sliced cucumbers, cherry tomatoes, and hummus.
Spoon alongside roasted sausages and sautéed peppers.
Use as a base in a bowl-style meal with leafy greens and extra veggies.
Bring to potlucks, picnics, or family gatherings as a make-ahead side dish.

Storage Success

Store Dill and Dijon Potato Salad in an airtight container in the refrigerator for up to 4 days. Stir the salad before serving leftovers, since the dressing can settle slightly at the bottom. If the salad thickens in the fridge, loosen it with a small splash of lemon juice or olive oil and adjust salt. Keep it chilled until serving time, and discard any portion that sits out at room temperature for more than 2 hours.