There's something undeniably nostalgic about a bowl of creamy dill potato salad—the kind that shows up at every picnic, backyard BBQ, and Sunday potluck. With its tender chunks of potato, tangy dressing, and that unmistakable fresh dill flavor, it's the side dish that never goes out of style.

I first fell in love with this version during a trip to my grandmother’s house one summer. Her garden-fresh dill made all the difference, turning a simple potato salad into something unforgettable. It’s cool, comforting, and comes together in under 30 minutes—perfect for feeding a hungry crowd or prepping ahead for a week of lunches.

Ready to bring some classic comfort to your table? Let’s dive into what makes this dill potato salad such a keeper.

Why You’ll Love This Dill Potato Salad

Get ready to bookmark this one, because once you try this dill potato salad, it’ll become a staple in your kitchen. Creamy, herbaceous, and packed with flavor, it’s everything you love about potato salad—with a fresh twist.

First, let’s talk about how quick and easy it is. This recipe uses just a handful of ingredients and comes together in under half an hour. No complicated steps or hard-to-find ingredients—just good, honest cooking.

It’s also incredibly budget-friendly. With potatoes, mayo, and a few pantry staples, you can make a big batch for just a few dollars. Perfect for family meals, potlucks, or meal prep without breaking the bank.

And the flavor? Unmatched. The combination of creamy dressing, a splash of vinegar, and that punch of fresh dill gives this salad a tangy brightness that’s both refreshing and satisfying.

Lastly, it’s versatile and customizable. Add in some chopped hard-boiled eggs, swap the mayo for Greek yogurt, or mix in crunchy celery or pickles. This recipe adapts to your taste and what you’ve got on hand.

Once you’ve had a spoonful (or three), you’ll see why this one’s a keeper.

Ingredients Notes

The beauty of this dill potato salad lies in its balance of simple ingredients. Each one has a purpose, coming together to create that perfect creamy-tangy bite with a fresh herb finish.

Yukon Gold potatoes are my favorite choice for this salad. They’re creamy, naturally buttery, and hold their shape well after boiling. Red potatoes also work great if you want something a little firmer, but I recommend avoiding russets—they tend to fall apart and get mushy.

Fresh dill is the star herb here, and it makes all the difference. Its light, almost citrusy flavor lifts the entire dish. If you can’t find fresh dill, you can use dried dill in a pinch, but cut the amount by at least half—dried herbs are much more concentrated.

The dressing is a classic blend of mayonnaise, Dijon mustard, and a splash of apple cider vinegar. It’s creamy with just the right amount of tang. You can swap in sour cream or Greek yogurt for part of the mayo if you prefer a lighter version with a little extra zing.

I also like to include a bit of finely chopped red onion or shallot for bite and a pop of color. Let it sit in the dressing for a few minutes before mixing—this softens the sharpness and mellows the flavor beautifully.

As for special tools, you won’t need anything fancy. A large pot for boiling, a mixing bowl, and a sharp knife will get the job done. A salad spinner can be handy for drying herbs quickly if you’re short on time.

How To Make This Dill Potato Salad

Making this dill potato salad is as easy as boiling potatoes and stirring together a few flavorful ingredients—but I’ll walk you through all the steps to make sure it turns out perfect every time.

Start by washing and cutting your potatoes into bite-sized chunks, leaving the skin on if you like a rustic texture (I do!). Bring a large pot of salted water to a boil and add the potatoes. Cook them until they’re fork-tender—about 10 to 12 minutes—but not falling apart.

While the potatoes are boiling, make your dressing. In a large mixing bowl, stir together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Toss in your finely chopped red onion and let it sit for a few minutes. This not only builds flavor but helps mellow that sharp onion bite.

Once the potatoes are done, drain them and let them cool slightly—about 10 minutes. You want them warm, not hot, when you add them to the dressing. Warm potatoes absorb flavor better, giving your salad that rich, seasoned taste.

Add the potatoes to the bowl with the dressing and gently toss until they’re well coated. Try not to overmix; you want to keep those chunks intact. Now stir in your chopped fresh dill, saving a little for garnish.

Let the salad chill for at least 30 minutes before serving. This gives all the flavors time to meld. Trust me, it’s worth the wait.

From start to finish, you’re looking at about 25–30 minutes of hands-on time, and it only gets better the longer it sits in the fridge.

Storage Options

One of the best things about this dill potato salad is how well it stores. It’s a make-ahead dream, which makes it perfect for parties or busy weeks.

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days, though the flavor of the dill gets even better after a day or two.

If you're prepping for a gathering, you can make the salad a day ahead. Just give it a good stir before serving and top it with a sprinkle of fresh dill to refresh the look and taste.

Avoid freezing this salad. The creamy dressing doesn’t hold up well once thawed, and the potatoes tend to get grainy.

To reheat (if you want to serve it warm), place it in a microwave-safe bowl and heat in 20-second intervals, stirring in between. But honestly, this salad shines when served cold or at room temp.

Variations and Substitutions

This classic dill potato salad is endlessly adaptable. Whether you're out of an ingredient or just feeling creative, there are lots of ways to switch it up.

For a lighter version, swap out half (or all) of the mayo with Greek yogurt or sour cream. You’ll get the same creamy texture with a little tang and fewer calories.

If you’re a fan of eggs in your potato salad, go ahead and add 2 or 3 chopped hard-boiled eggs. They add a rich, savory element that pairs beautifully with the dill.

Add some crunch with chopped celery, diced pickles, or even a few radishes for a peppery kick. These mix-ins bring great texture and color to the dish.

Don’t have fresh dill? Try mixing in other herbs like parsley, chives, or even a little tarragon. Each one brings its own personality, but dill will always be the MVP.

Feel free to experiment with mustard types too. A grainy mustard or spicy brown can add bold depth and change up the flavor profile in a fun way.

Once you’ve made this recipe a couple of times, you’ll get a feel for how flexible it is. Play around with ingredients and make it your own!