Dill Potato Salad
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This Dill Potato Salad is creamy without being heavy, packed with fresh dill flavor, and has just enough tang from the vinegar and lemon juice to keep things bright.
Dill Potato Salad Recipe
Dill Potato Salad
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I also love that it uses red potatoes because they hold their shape beautifully and don’t turn into mashed potatoes halfway through mixing everything together. We like this one cold straight from the fridge, preferably after the flavors have had a little time to hang out together.
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And if you’re a pickle person? You can absolutely swap in a little dill pickle brine and make this even more aggressively dill-y.
Why You’ll Love This Easy Potato Salad
This creamy dill potato salad is creamy, fresh, tangy, and full of flavor. The dill gives it a bright herby flavor while the celery and green onions add a little crunch and texture. It’s the kind of side dish that works for cookouts, holidays, meal prep lunches, or honestly just standing at the fridge with a fork.
It also gets even better after chilling, which makes it perfect for making ahead.
Ingredients You’ll Need
- Red potatoes
- Red wine vinegar
- Mayonnaise
- Sour cream
- Green onions
- Celery
- Fresh dill
- Lemon juice
- Dijon mustard
- Salt & pepper
Step By Step Directions
Start by adding the cubed potatoes to a large pot and covering them with water. Bring everything to a boil and cook until the potatoes are fork tender. You want them soft enough to eat but not falling apart.
Drain the potatoes and rinse them under cold water to stop the cooking process.
Transfer the cooled potatoes to a large mixing bowl and toss them with the red wine vinegar. This step adds flavor to the potatoes themselves instead of just coating the outside later. Pop the bowl into the fridge and let the potatoes chill completely.
While the potatoes cool, whisk together the mayonnaise, sour cream, green onions, celery, fresh dill, lemon juice, Dijon mustard, salt, and pepper.
Once the potatoes are fully chilled, pour the dressing mixture over the potatoes and gently toss until everything is evenly coated.
Cover and refrigerate until ready to serve. Garnish with extra dill before serving if desired.
Tips & Tricks
- Don’t overcook the potatoes or the salad can turn mushy once mixed.
- Fresh dill really makes a difference here. Dried dill works in a pinch, but fresh gives it that bright flavor that makes this salad special.
- If you like extra tang, swap some of the lemon juice or vinegar for dill pickle juice.
- For the best texture, chill the potatoes before mixing in the dressing. Warm potatoes soak up too much dressing and can get heavy.
- This recipe is easy to make ahead and actually tastes better after a few hours in the fridge.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
I don’t recommend freezing potato salad because the dressing can separate and the potatoes tend to get grainy once thawed.
More Delicious Potato Salad Recipes
- Steakhouse Potato Salad Recipe
- Amish Potato Salad Recipe
- Loaded Potato Salad Recipe
- Deviled Egg Potato Salad Recipe
- Best Classic Potato Salad Recipe
- See all our easy potato salad recipes!
How to Make Dill Potato Salad
Dill Potato Salad Recipe
Ingredients
- 3 pounds red potatoes cut into ½-inch cubes
- ¼ cup red wine vinegar
- 1 cup mayonnaise
- 8 ounces sour cream
- 3 to 4 green onions sliced
- 2 stalks celery sliced
- ¼ cup chopped fresh dill plus more for garnish if desired
- 1 to 2 tablespoons lemon juice about 1 lemon
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Place the potatoes into a large pot and add enough water to cover them by about 1 inch. Bring to a boil and cook until fork tender, about 10 minutes. Drain and rinse under cold water.
- Transfer the potatoes to a large bowl. Pour the red wine vinegar over the potatoes and toss gently to coat. Refrigerate until completely cooled, about 1 hour.
- In a separate bowl, whisk together the mayonnaise, sour cream, green onions, celery, fresh dill, lemon juice, Dijon mustard, salt, and pepper.
- Add the dressing mixture to the cooled potatoes and gently toss until evenly coated.
- Cover and refrigerate until ready to serve. Garnish with additional fresh dill if desired.
Notes
- For extra dill flavor, substitute dill pickle juice for part of the lemon juice or vinegar.
- Yukon Gold potatoes can be used in place of red potatoes.
- This salad tastes even better after chilling for several hours.
Nutrition
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Tools We Love
- Stainless Steel Mixing Bowls – Classic, basic, mixing bowls that everyone should have in your kitchen. You’ve seen me use them on the cooking show at least seventy bajillion times. Ish.
- Stainless Steel Tongs – I’m a huge fan of having a good sturdy set of stainless steel tongs for serving food. Or six. I actually have six. But let’s start with one. These tongs are affordable and work great.
Other Awesome Recipes with Dill
- Dill Pickle Pasta Recipe
- Dill Pickle Dip Recipe
- Dill Pickle Soup Recipe
- Dill Sauce Recipe
- Dill Cucumber Salad Recipe
- See all our best recipes made with dill!
Final Thoughts
This is one of those classic side dishes that somehow always disappears first. Creamy, herby, tangy, and ridiculously easy to throw together. It’s especially good next to anything grilled, but honestly I’ve been known to eat a bowl of it straight from the fridge for lunch and call it a day. No regrets.
Frequently asked questions
Yes! Yukon Gold potatoes work really well too. Russets can work, but they’re softer and more likely to fall apart.
Absolutely. In fact, it tastes even better after chilling for a few hours.
Definitely. Chopped dill pickles would be delicious mixed into this salad.
Cold is best for this recipe.
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