Name: Potato Salad With Dill
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 pounds small yellow or Yukon Gold potatoes, scrubbed and cut into 1–1.5 inch chunks; 1 tablespoon kosher salt, for boiling water; 1–2 tablespoons apple cider vinegar or white wine vinegar, for sprinkling on warm potatoes; 1/2 cup mayonnaise; 1/3 cup sour cream or plain Greek yogurt; 2–3 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar or white wine vinegar; 1 teaspoon granulated sugar or honey; 1/2 teaspoon celery seed; 1/2–3/4 teaspoon fine sea salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/3–1/2 cup fresh dill, finely chopped; 2–3 green onions, thinly sliced (white and green parts); 2 ribs celery, finely diced; 1/4 cup red onion, very finely minced; 3 hard-boiled eggs, chopped; 1–2 tablespoons fresh parsley, chopped

Potato Salad With Dill tastes creamy, bright, and a little tangy, with fresh dill that hits your nose before your fork hits the bowl. It works for anyone who wants a make-ahead side that feels picnic-level special but only takes about 35–40 minutes, start to finish. I grew up with mayo-heavy potato salad, and this version basically became my “oh wow, you made this?” party trick.

Why Potato Salad With Dill Is Worth It

Fresh dill turns a simple bowl of potatoes into something that tastes like summer in every bite. The herbs, tangy dressing, and tender potatoes balance each other, so the salad tastes rich but still light enough to go next to burgers, grilled chicken, or veggie skewers.

You can prep it ahead, stash it in the fridge, and pull it out when guests walk in. It travels well, holds up on a buffet, and tastes even better the next day, which makes it ideal for potlucks and cookouts.

“This Potato Salad With Dill tastes like the upgraded picnic classic I always wanted, creamy and bright without feeling heavy at all.” ★★★★★

Ingredients You Need

Potatoes

2 pounds small yellow or Yukon Gold potatoes, scrubbed
- Thin skins save peeling time and hold their shape.
1 tablespoon kosher salt (for boiling water)

Dressing

1/2 cup mayonnaise
- Use a good-quality mayo; Duke’s or Hellmann’s work great.
1/3 cup sour cream or plain Greek yogurt
- Yogurt adds extra tang and protein; sour cream tastes richer.
2–3 tablespoons Dijon mustard
- Start with 2 tablespoons, then taste and add more if you like extra bite.
2 tablespoons apple cider vinegar or white wine vinegar
1 teaspoon granulated sugar or honey
- Just enough to balance the acidity, not make it sweet.
1/2 teaspoon celery seed (optional but highly recommended)
1/2–3/4 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Fresh herbs & mix-ins

1/3–1/2 cup fresh dill, finely chopped (stems tender, fronds fluffy)
2–3 green onions, thinly sliced (white and green parts)
2 ribs celery, finely diced
1/4 cup red onion, very finely minced
- Soak in cold water for 5–10 minutes if you want a milder bite.
3 hard-boiled eggs, chopped (optional but classic)
1–2 tablespoons chopped fresh parsley (optional, for color)

Pantry shortcuts & swaps

Use pre-cooked hard-boiled eggs from the store if you want to skip that step.
Use dried dill only in a pinch: 1–1.5 teaspoons, and add more fresh green onion or parsley for brightness.
Use pre-chopped celery and onion from the produce section to save time.

Equipment

Large pot for boiling potatoes
Colander
Cutting board and sharp knife
Large mixing bowl
Small bowl and whisk (or fork) for dressing
Rubber spatula or large spoon for gentle mixing

Quick Tips & substitutions

Cut potatoes into even chunks so they cook at the same rate.
Salt the boiling water generously; that step seasons the potatoes from the inside.
Boil potatoes until just fork-tender; stop before they fall apart.
Toss warm potatoes with vinegar first, then add creamy dressing once they cool slightly.
Chill the salad at least 1 hour before serving so flavors blend.
Swap Greek yogurt for half (or all) of the mayo for a lighter version.
Skip eggs for an egg-free salad, or add extra celery and green onion for more crunch.
Use red potatoes if you prefer; they hold their shape very well.
Use vegan mayo and skip eggs for a fully vegan potato salad with dill.
Add extra dill right before serving if you want a stronger herb flavor.

How to Make Potato Salad With Dill

Step 1: Cook the potatoes

Rinse the potatoes and cut them into bite-size chunks, about 1–1.5 inches. Add them to a large pot, cover with cold water by about an inch, and stir in the tablespoon of kosher salt. Bring the pot to a gentle boil over medium-high heat, then lower the heat and simmer until the potatoes feel tender when you poke them with a fork, about 10–15 minutes.

Drain the potatoes in a colander and let steam escape for a few minutes. Spread them on a sheet pan or large plate so they cool faster and do not overcook. While they still feel warm, sprinkle 1–2 tablespoons of vinegar over them and toss gently.

Step 2: Mix the dressing

In a small bowl, whisk together mayonnaise, sour cream or yogurt, Dijon mustard, remaining vinegar, sugar or honey, celery seed, salt, and pepper. Taste and adjust seasoning; add more mustard for extra tang, more salt if it tastes flat, or a pinch more sugar if it tastes too sharp. The dressing should taste a little stronger than you want the final salad, since the potatoes will mellow it out.

Step 3: Prep the dill and veggies

Chop the fresh dill finely, including tender stems. Slice green onions, dice celery, and mince red onion very small so it blends into the salad instead of taking over. If you use eggs, peel and chop them into bite-size pieces.

Pat any extra moisture off the potatoes if they still look wet. That step helps the dressing cling to them instead of sliding off.

Step 4: Combine everything

Add the cooled, slightly warm potatoes to a large mixing bowl. Spoon the dressing over the top and toss gently with a spatula so the potatoes stay in chunks, not mashed. Fold in celery, green onion, red onion, dill, and chopped eggs.

Taste and adjust seasoning again with salt, pepper, or more dill. If the salad looks a little dry, add a spoonful of mayo or yogurt and stir again. The mixture should look creamy but not soupy.

Step 5: Chill and serve

Cover the bowl and chill the potato salad with dill for at least 1 hour, and up to a full day, before serving. The potatoes soak up the dressing and the dill flavor spreads through the whole bowl. Right before serving, give it a gentle stir and top with a sprinkle of fresh dill and green onion for a fresh look.

Recipe Variations

Gluten-free: The base recipe uses naturally gluten-free ingredients; just check labels on mayo and mustard.
Vegan: Use vegan mayo, skip eggs, and use plant-based yogurt instead of sour cream.
Low carb twist: Swap half the potatoes with steamed cauliflower florets and keep the same dressing and dill.
Extra crunch: Add diced cucumber, radishes, or extra celery.
More protein: Stir in chopped grilled chicken or canned chickpeas (drained and rinsed).
Smoky version: Add 1–2 teaspoons smoked paprika or chopped smoked paprika-seasoned tofu.
Pickle lovers: Add chopped dill pickles or pickle juice in place of some vinegar.

Ways to Serve Potato Salad With Dill

Serve alongside grilled chicken, burgers, or veggie patties.
Pack into lunch boxes with sliced cucumbers, cherry tomatoes, and fruit.
Spoon onto a bed of leafy greens for a quick, hearty salad bowl.
Pair with sandwiches like turkey, tuna, or hummus and veggie wraps.
Use as a topping for baked potatoes for a double-potato situation that always makes people smile.

Storage Success

Store Potato Salad With Dill in an airtight container in the refrigerator for up to 4 days. Stir before serving, since the dressing can settle a bit as it chills. If it looks a little dry after a day or two, add a spoonful of mayo or yogurt and a splash of vinegar, then mix again. Keep it chilled at all times and discard any salad that sat out at room temperature longer than 2 hours.