Dill potato salad is one of those classic, comforting dishes that effortlessly balances fresh herbaceous flavors with creamy textures. I first made this recipe on a warm spring afternoon when I wanted something light yet satisfying to accompany a casual family picnic. The brightness of fresh dill combined with tender potatoes and a tangy dressing just clicked — it was simple but surprisingly refreshing.

People often make dill potato salad because it offers a fresh twist on the traditional potato salad. While most versions rely heavily on mayonnaise or mustard alone, the dill introduces a delicate, aromatic note that makes every bite exciting. Whether you’re serving it as a side at a barbecue, a potluck, or just a weeknight dinner, this dish feels homey yet a bit elevated. Keep reading, and I’ll show you how to bring out the best of every ingredient in this timeless salad.

Why I Love This Recipe?

This dill potato salad is a standout because it takes a humble, familiar dish and brightens it up with fresh herbs and just the right balance of creaminess and acidity. What makes it special is the use of fresh dill — an herb that’s often overlooked but has a uniquely clean and slightly citrusy flavor that complements potatoes perfectly.

I love that this recipe is versatile and forgiving. The potatoes are cooked tender but still hold their shape, creating a pleasing texture contrast with the creamy dressing. The dressing itself is light, made from a combination of mayo and sour cream, balanced with a splash of vinegar and a touch of mustard, so it never feels heavy or overpowering.

This potato salad is also incredibly easy to make, requiring just a few simple ingredients that you probably already have in your kitchen. It’s a crowd-pleaser, a dish that invites people to gather around the table, and perfect for making ahead since the flavors actually deepen and improve as it chills.

Whether you’re a seasoned home cook or just starting out, this recipe is approachable, satisfying, and a wonderful way to highlight fresh herbs in everyday cooking.

Ingredients for Dill Potato Salad

The magic of this dill potato salad lies in using fresh, quality ingredients that bring out the best flavors.

You’ll need:

Potatoes: I prefer Yukon Gold or red potatoes because they hold their shape well when boiled, have a creamy texture, and a naturally buttery flavor. You want about 2 pounds, which yields enough for about 6 servings.
Fresh dill: The star of this salad. Fresh dill has a fragrant, slightly tangy aroma that breathes life into the dish. About 2-3 tablespoons of finely chopped dill works well.
Mayonnaise and sour cream: These provide the creamy base of the dressing. I use a combination — mayonnaise adds richness and a slight tang, while sour cream adds a silky texture and lightness.
Mustard: Dijon mustard adds subtle heat and depth to the dressing, balancing the creaminess with a touch of sharpness.
Apple cider vinegar or white wine vinegar: A little acidity is essential to cut through the richness and brighten the overall flavor.
Celery: Adds crunch and freshness, which contrasts nicely with the softness of the potatoes.
Red onion or shallots: Provides a gentle bite and a bit of sweetness; finely diced so it blends without overpowering.
Salt and pepper: Seasoning is crucial for bringing all the flavors together.

Optional but recommended:

Hard-boiled eggs: Adding a couple of chopped hard-boiled eggs gives richness and protein, making the salad more substantial.
Chives or green onions: For extra herbaceous notes and a mild onion flavor.

Each ingredient plays a key role in creating a harmonious balance of creaminess, freshness, and texture.

How Much Time Will You Need?

This recipe is fairly quick to make and can be prepared in about 45 minutes total.

Preparation time: 15 minutes, which includes chopping the dill, celery, and onions, and prepping the potatoes.
Cooking time: 20-25 minutes to boil the potatoes until tender but not falling apart.
Chilling time: At least 1 hour in the refrigerator before serving, though the salad improves if left for 2-3 hours or even overnight to allow flavors to meld beautifully.

You can easily make this recipe ahead of time, which is perfect if you want a stress-free addition to your meal or event.

How to Make This Dill Potato Salad

Step – 1: Prepare the potatoes

Wash the potatoes thoroughly. If you prefer, peel them, but leaving the skin on adds color and texture. Cut the potatoes into evenly sized chunks — about 1 to 1.5 inches — so they cook evenly.

Step – 2: Cook the potatoes

Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are tender when pierced with a fork but not mushy. Drain well and let them cool slightly.

Step – 3: Prepare the dressing

In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and vinegar. Stir until smooth. Season with salt and pepper to taste.

Step – 4: Chop the fresh ingredients

While the potatoes cool, finely chop the fresh dill, celery, and red onion or shallots. If using, peel and chop the hard-boiled eggs as well.

Step – 5: Combine everything

Once the potatoes are just warm or cooled to room temperature, gently fold them into the dressing mixture. Add the chopped dill, celery, onions, and eggs. Stir carefully to combine, so the potatoes don’t break apart.

Step – 6: Adjust seasoning

Taste the salad and adjust seasoning if needed — sometimes a little more vinegar or salt can make a big difference.

Step – 7: Chill

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least one hour to let the flavors meld.

Step – 8: Serve

Give the salad a gentle stir before serving. Garnish with a sprinkle of fresh dill or chives for a vibrant presentation.

Substitutions

If you want to tweak the recipe or accommodate what you have on hand, here are some substitutions that work well:

Potatoes: If Yukon Gold or red potatoes aren’t available, baby new potatoes or fingerlings are great alternatives because they hold up well when boiled. Avoid starchy potatoes like Russets, which can turn mushy.
Mayonnaise and sour cream: For a lighter version, you can substitute the mayo with Greek yogurt or use all sour cream. For a vegan version, try vegan mayonnaise and unsweetened plant-based yogurt.
Dill: If fresh dill is not available, dried dill can be used but use sparingly as it’s more concentrated and less vibrant. Alternatively, fresh tarragon or parsley can add a different but pleasant herbal note.
Mustard: Yellow mustard can be used, but Dijon is preferred for its smoothness and slightly spicy flavor.
Vinegar: Apple cider vinegar is the most common, but white wine vinegar or lemon juice can work if you prefer a different acidity.
Celery: If you don’t like celery, finely chopped cucumber or radish can add crunch.
Onion: Shallots or green onions can replace red onion for a milder flavor.
Hard-boiled eggs: Simply omit if you want a vegan or egg-free salad.

These substitutions allow you to customize the recipe based on dietary preferences or ingredient availability while keeping the spirit of the dish intact.

Best Side Dishes for Dill Potato Salad

To elevate your meal experience, here are three side dishes that pair wonderfully with dill potato salad:

Grilled Lemon Herb Chicken: The bright, citrusy flavors of grilled chicken complement the fresh dill in the salad.
Roasted Asparagus with Garlic: A simple roasted vegetable side adds a warm, savory contrast.
Fresh Tomato and Cucumber Salad: Another fresh salad with a light vinaigrette offers balance and variety.

These sides create a well-rounded, vibrant meal that’s perfect for spring and summer gatherings or a satisfying weekday dinner.

Serving and Presentation Tips

Presentation might seem like an afterthought, but it’s what elevates your dill potato salad from simple to memorable.

Here’s how I like to serve it:

Use a shallow serving bowl or platter: This allows the herbs and textures to show off — deep bowls tend to hide all the good bits.
Garnish generously: A sprinkle of freshly chopped dill or chives on top gives a pop of green and signals the flavor profile right away. You can also add a few thin slices of red onion or a quartered hard-boiled egg for a rustic look.
Serve chilled or at cool room temperature: Not only does this help the flavors shine, but it also makes for a more pleasant texture. If the salad has been in the fridge for hours, let it sit out for 10–15 minutes before serving.
Add a drizzle of olive oil just before serving: If you’re serving buffet-style, a tiny bit of extra virgin olive oil adds a glossy finish without altering the flavor much.

This dish stands well both as a centerpiece side and tucked onto a casual backyard dinner plate.

Tips and Tricks to Make This Recipe Better

Salt the cooking water well: Just like with pasta, seasoning the water is your only chance to flavor the potatoes internally. A generous pinch of salt in the water makes a world of difference.
Don’t overcook the potatoes: Aim for tender but not mushy. Overcooked potatoes fall apart when mixing, leading to a gluey texture.
Add dressing while potatoes are still warm: This allows the flavors to soak in rather than just coat the outside. The starch on warm potatoes helps the dressing bind beautifully.
Chill thoroughly before serving: A couple of hours in the fridge gives the ingredients time to marry — the dill infuses more deeply, and the texture becomes creamier.
Taste and adjust after chilling: Sometimes, a salad will need another pinch of salt or a dash of vinegar after sitting. Always taste before serving.

These small techniques create a big payoff in both flavor and texture.

Common Mistakes to Avoid

Even a simple potato salad can go sideways if you’re not careful. Here are the most common slip-ups — and how to avoid them:

Cutting potatoes unevenly: If your chunks are different sizes, some will overcook and turn to mush, while others stay underdone. Keep the size consistent.
Mixing while potatoes are piping hot: Warm is great, hot is not. Let them cool just enough so they don’t steam the dressing and break apart.
Overloading with dressing: It’s tempting to go heavy, but too much can make the salad soggy. Start with a portion and add more only if needed.
Not chilling before serving: Skipping the rest time means your flavors won’t meld, and the dish might taste flat.
Using old dried dill: If using dried dill, make sure it’s not expired. Old dried herbs lose their flavor and can make the salad taste stale.

Avoiding these pitfalls will give you consistent results every time.

How to Store It

Dill potato salad stores beautifully and actually tastes better the next day. Here’s how to keep it fresh:

Refrigeration: Store in an airtight container in the fridge. It will keep well for up to 4 days.
Avoid freezing: The texture of potatoes and the dressing will suffer. Freezing will cause separation, making the salad watery and grainy upon thawing.
Revive leftovers: If the salad seems a bit dry after sitting, stir in a spoonful of mayo or a splash of vinegar to freshen it up.
Serving leftovers: Let it sit out of the fridge for 10 minutes before serving to bring back the creamy texture.

Proper storage ensures your potato salad remains safe and delicious for days.

FAQ

Q1: Can I make this salad the day before?
Absolutely. In fact, it’s even better when made a day ahead — the flavors develop more fully after resting in the fridge overnight.

Q2: Can I use dried dill instead of fresh?
Yes, but use it sparingly — about 1 to 1½ teaspoons. Keep in mind, dried dill has a muted flavor compared to fresh, and won’t offer the same brightness or aroma.

Q3: How do I make this recipe vegan?
Substitute the mayonnaise and sour cream with plant-based versions. There are excellent vegan mayo and yogurt alternatives available that still provide the creamy texture.

Q4: What kind of potatoes are best for this salad?
Yukon Gold or red potatoes are ideal because they hold their shape after boiling and have a buttery texture. Avoid russet potatoes — they tend to fall apart.

Q5: Can I serve this warm?
Technically yes, but it’s traditionally served chilled. If serving warm, dress the potatoes while just-cooked, and adjust seasoning as needed. The flavor profile will be slightly different but still tasty.

Dill Potato Salad