There’s something undeniably comforting about a bowl of dill potato salad—cool, creamy, and bursting with fresh herb flavor. Each forkful delivers tender bites of potato coated in a tangy, mayo-based dressing and speckled with bits of crunchy celery and bright dill.

I first made this recipe for a summer BBQ years ago, tweaking an old family version that felt too heavy and bland. With a few simple changes, it became the dish everyone asked for, and now it’s a staple at every warm-weather gathering from picnics to potlucks.

Let me show you why this version is the one you’ll come back to again and again.

Why You’ll Love This Dill Potato Salad

Get ready to meet your new go-to side dish. This dill potato salad hits all the right notes: creamy, tangy, herby, and endlessly craveable.

First, it’s incredibly easy to make. Boil the potatoes, stir together a quick dressing, toss it all together, and chill. That’s it. You can even make it the night before to let the flavors deepen while you relax.

It’s also a great choice for feeding a crowd. Whether you’re hosting a backyard cookout or heading to a picnic, this salad travels well and tastes even better after a few hours in the fridge.

Budget-wise, it’s a total win. A few pounds of potatoes, pantry staples, and a handful of fresh herbs are all you need. It’s proof that great flavor doesn’t require a fancy ingredient list.

And finally, it’s wildly versatile. You can make it vegetarian or vegan, add eggs or keep it dairy-free, use yogurt instead of mayo—the options are endless and forgiving.

Let’s take a closer look at the key ingredients that make this dish shine.

Ingredients Notes

The beauty of this dill potato salad lies in its straightforward ingredients—each one chosen to enhance the creamy, tangy, and fresh qualities we love in a classic potato salad.

Yukon Gold potatoes are my top pick for this recipe. They strike the perfect balance between starchy and waxy, holding their shape after boiling while still soaking up all that delicious dressing. Their natural buttery flavor is a bonus that makes the salad extra rich without needing more fat.

Fresh dill is the soul of this salad. Its grassy, slightly lemony bite cuts through the richness and gives the dish a brightness that dried dill just can’t match. Chop it finely to distribute it evenly throughout every bite.

Mayonnaise provides the creamy base for the dressing. I like to use a good-quality full-fat mayo for the best texture and flavor. If you want a lighter option, swapping half of it for Greek yogurt works well without sacrificing creaminess.

Dijon mustard and apple cider vinegar add the necessary tang and punch. The mustard gives it a subtle bite, while the vinegar balances the richness and helps wake up the flavor of the potatoes.

Celery and red onion add a necessary crunch and contrast to the soft potatoes. Dice them small so they blend nicely into the salad without overpowering each bite.

You’ll also need a large pot for boiling potatoes, a colander, a big mixing bowl, and a rubber spatula or wooden spoon to gently combine everything without breaking up the potatoes too much.

How To Make This Dill Potato Salad

Making this salad is a breeze, but there are a few tricks along the way to ensure the texture and flavor are just right.

Start by scrubbing your Yukon Gold potatoes clean and cutting them into bite-sized chunks. You can peel them if you prefer a smoother texture, but I like to leave the skins on for extra nutrients and a bit of rustic charm. Boil the potatoes in well-salted water until they’re just tender—about 10 to 12 minutes. Drain and let them cool slightly on a baking sheet to prevent them from becoming mushy in the bowl.

While the potatoes cool, whisk together your dressing. In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and freshly ground black pepper. Stir until smooth, then fold in the chopped dill, celery, and red onion. The dressing should taste slightly tangy and herby—it will mellow once it’s mixed with the potatoes.

Once the potatoes are just warm—not hot—gently fold them into the dressing. Toss carefully so they stay intact while still absorbing all that creamy goodness. The key is to mix while they’re still slightly warm, which helps them soak up the flavors better.

Cover the bowl with plastic wrap and refrigerate the salad for at least an hour before serving. This resting time lets the flavors meld and develop, and the salad tastes even better the next day.

From start to finish, the whole process takes about 40 minutes, including cooking and prep time—plus that extra hour to chill. You’ll be rewarded with a perfectly creamy, tangy, herby salad that holds its own alongside any main dish.

Storage Options

This dill potato salad stores beautifully, making it perfect for meal prep or make-ahead gatherings.

Keep any leftovers in an airtight container in the fridge for up to 4 days. The flavors will continue to develop, making it even tastier with time. Just give it a gentle stir before serving to redistribute the dressing.

Avoid freezing, as the mayo-based dressing and potatoes won’t hold up well to thawing. The texture tends to become watery and grainy.

If you’re packing it for a picnic or potluck, be sure to keep it chilled. Nest the container in a cooler with ice packs or serve it over a bowl of ice if it’ll be sitting out for a while.

To reheat—not that you need to—you could gently warm the salad in a skillet to turn it into a warm side dish, but it’s best enjoyed cold or at room temperature straight from the fridge.

Variations and Substitutions

One of the best things about this dill potato salad is how adaptable it is to different tastes and dietary needs.

If you want a lighter version, swap half or all of the mayonnaise for Greek yogurt or a plant-based yogurt. It still gives you creaminess but with fewer calories and a bit of tang.

For a heartier twist, add hard-boiled eggs, chopped and folded in with the potatoes. They bring a bit of extra protein and richness, making the salad feel more substantial.

Try mixing in pickles or a spoonful of pickle juice for a sharper bite. Dill pickles work great, but you could also use cornichons or even a few capers for something brinier and bolder.

If you're out of Yukon Golds, go for red potatoes instead. They’re waxy and hold their shape well, making them a good second choice that won’t fall apart in the salad.

Don’t have fresh dill? While it’s not quite the same, a teaspoon of dried dill weed can work in a pinch. Just use less and let it sit longer in the fridge to rehydrate and release its flavor.

However you make it, this salad is endlessly forgiving and easy to adjust. Don’t be afraid to experiment—you might just stumble on your own signature version.