This dill potato salad is tender baby red potatoes with celery, red onion and fresh herbs, all in a creamy dill dressing. A quick and easy salad that is great for picnics and potlucks, and always gets rave reviews!
When the weather gets hot, I turn to cool and creamy salad recipes including refreshing cucumber salad, carrot salad, low carb cauliflower salad, and this delicious and fresh tasting dill potato salad.
I happen to love fresh dill, especially when it’s featured in this dill potato salad. This recipe is packed full of flavor, but contains just a handful of ingredients, which means it’s simple to put together. Serve your potato salad with other summer time classics such as grilled chicken wings, churrasco, or smoked tri tip.
Table of Contents
Dill Potato Salad Ingredients
This potato salad recipe is made with baby potatoes, celery, red onion, dill, mayonnaise, sour cream, apple cider vinegar, lemon juice, Dijon mustard, salt and black pepper.
How Do You Make Dill Potato Salad?
Start by boiling small potatoes under fork-tender in a large pot, then drain them and cut them into halves or quarters. Place the potatoes in a large bowl along with diced red onion, celery and fresh dill. In another bowl, whisk together mayo, sour cream, apple cider vinegar, mustard, lemon juice, salt and pepper. Pour the dressing over the potatoes and vegetables, then stir gently to combine. Garnish with more dill if desired, then serve and enjoy.
Tips For the Perfect Dish
- Fresh dill is a must-have for this recipe. Dried dill just does not have the same intensity of flavor.
- Light mayonnaise will work just as well as regular mayonnaise for this salad dressing.
- You can prepare this salad up to 8 hours before you plan to serve it. Leftovers will stay fresh in the refrigerator for up to 3 days.
- Serve dill potato salad as a side dish along with grilled chicken, steak or pork chops.
- I like to mince my red onion and celery into very small pieces to add a little bit of crunch to the salad.
- You can use red or Yukon Gold potatoes, whichever you prefer will work just fine!
- The cooked potatoes should be at room temperature before they are made into salad.
Be sure to boil your potatoes in salted water so that they are seasoned as they cook.
I happen to like using baby potatoes for this salad because they have a creamy texture when boiled and hold their shape nicely, which makes for a better presentation. Red or Yukon Gold baby potatoes will both work just fine. You can also use Russet potatoes that have been cut into cubes. I boil the potatoes first, then cut them after they’re tender.
The vinegar and lemon juice in this recipe adds the perfect zingy counterbalance to the sour cream and mayonnaise. The finished dish does not taste like vinegar.
I find it easiest to boil potatoes for potato salad. That being said, it’s also fine to roast them if you prefer. In my opinion, boiled potatoes soak up the dressing better than roasted potatoes.
Dill Potato Salad Flavor Variations
While this salad is fabulous as-is, you can add many different ingredients to make your own creation.
- Protein: Make it a main course by adding hard boiled eggs, cooked crumbled bacon or diced chicken.
- Vegetables: Add more veggies such as red bell peppers, cucumber, baby spinach leaves or even avocado.
- Flavorings: Try mixing in some diced dill pickles, sliced olives, sriracha, or even sun dried tomatoes.
- Dressing: Swap out some of the mayonnaise for Greek yogurt for a lighter dressing.
Once you see how good this dill potato salad is, you’ll find yourself making it on a regular basis!
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Dill Potato Salad
- 3 pounds baby potatoes red potatoes or Yukon Gold
- 3/4 cup celery finely diced
- 1/4 cup red onion finely diced
- 1/4 cup fresh dill chopped, plus more for garnish
- 1 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon apple cider vinegar
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- Place the potatoes in a pot of boiling salted water. Cook for 20 minutes or until tender.
- Let the potatoes cool for 15 minutes, then cut into halves or quarters.
- Place the potatoes in a bowl along with the celery, red onion and dill.
- In another bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, lemon juice, Dijon mustard, salt and pepper.
- Pour the dressing into the bowl with the potatoes and toss gently to combine. Garnish with additional fresh dill if desired. Serve immediately, or cover and refrigerate for later use.
- Instead of baby potatoes you can use full sized Russet, Yukon Gold or red potatoes. Boil them whole, then cut into bite sized pieces. You may need to increase the boiling time depending on the size of your potatoes.
- Dried dill is not a good substitute for fresh dill in this recipe.
- The salad can be made up to 8 hours before you plan to serve it.