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.

A serving bowl of dill potato salad garnished with herbs.

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.

Dill Potato Salad Ingredients

Bowls of ingredients including potatoes, vegetables, mayonnaise and seasonings.

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.

Step by step shots showing how to boil potatoes and assemble potato salad.

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.

Quick Tip

Be sure to boil your potatoes in salted water so that they are seasoned as they cook.

Dressing being poured over potatoes and vegetables.

Recipe FAQs

What are the best potatoes for potato salad?

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.

Why do you add vinegar to potato salad?

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.

How do you cook potatoes for potato salad?

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 served with chicken wings and green beans.

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!

More Salad Recipes You’ll Enjoy

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

5 from 13 votes

Dill Potato Salad

AuthorSara Welch
A bowl of creamy dill potato salad.
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!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course Salad
Cuisine American
Serves 10


  • 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.


  1. 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.
  2. Dried dill is not a good substitute for fresh dill in this recipe.
  3. The salad can be made up to 8 hours before you plan to serve it.


Calories: 276kcal | Carbohydrates: 25g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 175mg | Potassium: 626mg | Fiber: 3g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 29mg | Calcium: 34mg | Iron: 1mg

Hello! I’m Sara!

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Recipe Rating


  1. 5 stars
    Absolutely loved making this potato salad! The combo of creamy mayo, zesty mustard, and fresh dill made it a hit. Super easy, and those baby potatoes were so good. Perfect side for any occasion!

  2. 5 stars
    Served this dill potato salad to my family and they enjoyed it a lot! It’s so tasty and easy to make, thanks for another winning recipe!

  3. 5 stars
    Dill is one of my favorite fresh herbs, and it made this potato salad extra-delicious! I can’t wait to make it all summer long. Thank you for a great recipe!

  4. 5 stars
    Served this with some homemade sloppy joes, and it complimented the barbecue flavor well. I made this potato salad with red potatoes and light mayonnaise, and the fresh dill pulled everything together!

  5. 5 stars
    Dill being my favourite herb, I love plenty of in my potato salad. Can’t wait to make for a potluck invite.

    1. 5 stars
      This dill potato salad is my new comfort food! It was so creamy and delicious! Even the kids love it!

  6. 5 stars
    Great creamy potato salad that everyone in the family has enjoyed! Wonderful combo of DIjon, dill and mayo!

  7. 5 stars
    this is the best potato salad! I love the addition of the dill, it was fanstastic! thank you for sharing this recipe