Dill Potato Salad Recipe

There's something undeniably comforting about a big bowl of Dill Potato Salad on a warm day. The tender chunks of potato, the creamy tang of the dressing, and that unmistakable bright punch of fresh dill come together in the most irresistible way.

this Recipe

This version keeps things simple and fresh, letting the dill shine while still delivering all the creamy goodness you expect from a classic potato salad. Let’s dive into why you’ll want to make this one again and again.

Why You’ll Love This Dill Potato Salad

Whether you're prepping for a summer gathering or just want a tasty make-ahead side, this Dill Potato Salad checks all the boxes.

First off, it’s incredibly simple. With just a handful of pantry staples and fresh herbs, you can whip this up in under 30 minutes. No fancy ingredients or complicated steps—just pure comfort in a bowl.

It’s light and refreshing. Unlike heavier potato salads loaded with mayo, this version uses a balanced combination of mayo, sour cream, and a splash of vinegar for tang. The result is a dressing that’s creamy without being overwhelming.

Fresh dill gives it serious flavor. Dill brings a slightly grassy, citrusy brightness that cuts through the richness and makes this salad stand out. It’s the kind of flavor that keeps you coming back for another bite.

Perfect for make-ahead meals. In fact, this salad gets better with time. Let it chill in the fridge for a few hours (or overnight), and you’ll find the flavors even more developed and delicious.

You’ll find yourself making this over and over—whether it’s for a family get-together or just a simple weeknight dinner. Let’s talk about what you’ll need to get started.

Ingredients Notes

The beauty of this Dill Potato Salad lies in its few but flavorful ingredients. Each one plays a key role in creating that signature creamy-tangy-herbaceous balance.

Potatoes are the star of the show here. I recommend using Yukon Golds or red potatoes for their creamy texture and thin skins, which means no peeling required. They hold their shape well after boiling, making them ideal for salads.

Fresh dill is essential. It’s what gives this salad its name and its character. Chop it finely and use it generously—you want that vibrant, almost lemony flavor in every bite. If you’re in a pinch, dried dill can work, but fresh really makes the difference.

Mayonnaise and sour cream form the creamy base of the dressing. Mayo brings richness while sour cream adds tang and a bit of lightness. If you're looking to lighten it up further, you can substitute plain Greek yogurt for the sour cream.

Dijon mustard and apple cider vinegar add just the right amount of zing. Dijon provides depth and a slight bite, while the vinegar cuts through the creaminess and helps balance the flavors.

Celery and red onion bring crunch and a little sharpness. They keep the salad from feeling too soft and one-note, adding texture and bite to every forkful.

You’ll also want a large pot for boiling the potatoes, and a mixing bowl big enough to comfortably toss everything together. A rubber spatula or large spoon makes combining without smashing easy.

How To Make This Dill Potato Salad

Making this salad is as easy as it is rewarding. Here's how to pull it off like a pro.

Start by bringing a large pot of salted water to a boil. Cut your potatoes into bite-sized chunks—about 1-inch pieces work best. You want them to be roughly uniform so they cook evenly. Boil until they’re fork-tender but not falling apart, about 10-12 minutes.

While the potatoes cook, prep the rest of your ingredients. Finely dice your red onion, chop the celery, and mince a generous handful of fresh dill. Stir together your dressing in a separate bowl: combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.

Once the potatoes are done, drain them and spread them out on a baking sheet or large plate to cool slightly. Letting them steam off for a few minutes keeps them from turning mushy when mixed with the dressing.

Transfer the slightly cooled potatoes to a large mixing bowl. Pour the dressing over while the potatoes are still a little warm—they'll absorb more flavor this way. Gently fold everything together, being careful not to break up the potatoes too much.

Finally, stir in your onions, celery, and dill, seasoning with salt and pepper to taste. Give the salad a gentle toss to combine, cover, and refrigerate for at least one hour. The longer it chills, the better it gets.

Plan for about 30 minutes of active time, and give it at least an hour to chill before serving. It’s one of those dishes that rewards a little patience.

Storage Options

This Dill Potato Salad stores beautifully, making it a great option for meal prep or parties.

In the fridge, keep the salad in an airtight container for up to 4 days. The flavors actually improve over time, making this a perfect make-ahead side dish.

If you’re taking it to a potluck or picnic, make sure to keep it cool—use an insulated cooler with ice packs and avoid leaving it out for more than 2 hours.

Freezing is not recommended for potato salad. The texture of the potatoes and the creamy dressing doesn’t hold up well after thawing.

To reheat (if you prefer it slightly warm), place a portion in a microwave-safe bowl and warm it gently in 15-second bursts, stirring between each, until just slightly warm—not hot.

Variations and Substitutions

This recipe is super versatile, so feel free to get creative based on your tastes or what you have on hand.

For a tangier twist, add a spoonful of pickle relish or chopped dill pickles to the mix. It’s a great way to double down on that dill flavor and add a briny bite.

If you're looking to add some protein, try mixing in chopped hard-boiled eggs or crumbled bacon. Both pair beautifully with the creamy dressing and add a little more substance.

Want it lighter? Swap out the mayo for more Greek yogurt, or use a low-fat version of both the sour cream and mayo to cut calories while still keeping that creamy texture.

Herb-lovers can play with the flavor profile too. Try mixing in chopped parsley, chives, or even a touch of tarragon for a fresh spin.

And if you need it dairy-free, you can use vegan mayo and skip the sour cream entirely—or sub in a dairy-free yogurt alternative.

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