This creamy, tangy dill potato salad is the perfect make-ahead side for BBQs, cookouts, picnics, and potlucks – or simply to enjoy alongside any meal.
If you love summer side dishes, try our creamy cucumber salad, macaroni salad, easy pasta salad, and quinoa salad.
Introduction
This creamy dill potato salad recipe is made with easy-to-find ingredients, pickles and dill.
It strikes the perfect balance between comforting classic flavors, yet it’s light and refreshing.
The real star of this dish? The dressing – hands down. 🙌✨
I tested eight different versions of this yogurt-mayo combo before Louise and I finally agreed. Totally worth it. Dinner (and marriage) saved!
This is the same dreamy, creamy magic you’ll find in our healthy broccoli salad, coleslaw, and creamy pasta salad – because yes, it’s that good. 🤤
The secret? Greek yogurt. 🇬🇷 It’s light, protein-rich, tangy, and irresistibly smooth. What more could you ask for?
Louise loves this salad for easter or summer celebrations served with zucchini fritters, lentil meatballs or BBQ tofu.
I like it for BBQ’s and summer dinners with black bean burgers, watermelon salad, or eggplant parmigiana.
No matter the occasion, we think you will love it too. 😊
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Potatoes: Use Yukon Gold, red, baby, new, or even russet (for extra creaminess). Peel or don’t – your call, though we prefer peeling most types except baby or new potatoes.
- Radish: Adds crunch and vibrant color. Substitute grated carrots.
- Red onion: Brings a mild zing. Sub with shallots or green onions.
- Pickles: Dill pickles or gherkins add tang – optional, or sub with other pickled veggies.
- Celery: For fresh crunch. Don’t like it? Skip or sub with fennel or celery seeds.
- Smoked paprika: Optional garnish for a hint of smoky flavor.
Dill dressing:
- Fresh dill: Essential! You can try parsley, chives, or cilantro – but then it’s not a dill salad. Dried dill is all-right, but not outstanding.
- Mayonnaise: Use homemade or your fave store-bought.
- Greek yogurt: Lightens it up. Dairy-free versions work too. Sub with sour cream.
- Mustard: Yellow mustard works great. Sub with Dijon if you prefer.
- Apple cider vinegar: Red wine vinegar is a fine swap.
- Salt & pepper: Sea salt brings the best flavor.
How to make dill potato salad
1. Boil the Potatoes
Place the potatoes in a large pot, cover with cold water, and bring to a boil. Add a tablespoon of salt, then simmer until fork-tender (about 20–30 minutes), depending on size.
Drain and let them cool slightly, just enough to handle. Peel if desired, then chop into bite-sized chunks. While still warm, drizzle with vinegar, toss gently, and set aside to cool completely.
2. Make the Dressing
In a small bowl, whisk together the mayo, Greek yogurt, apple cider vinegar, mustard, salt, pepper, and finely chopped dill until smooth and creamy.
3. Assemble the Salad
In a large bowl, combine the cooled potatoes with chopped pickles, red onion, celery, and sliced radishes. Pour the dressing over and toss until everything is evenly coated. Taste and adjust seasoning if needed.
Serve right away or chill for at least an hour for even better flavor. Optional: sprinkle with smoked paprika before serving.
Tips
- Pick the best potatoes – I recommend waxy ones like Yukon Gold, red, baby, or new potatoes. Russet crumble a bit more, but that’s ok if you like a creamier salad.
- Cold water to start – Boil the potatoes starting from cold water to ensure evenly cooked potatoes.
- Vinegar for the win – Sprinkle the warm potatoes with a generous drizzle of vinegar while they are still warm. Instant flavor boost!
- Don’t skimp on the Greek yogurt – It’s tang, thick, creamy, and makes the whole dish rich and light in a good way.
- Fresh dill is king – Bright and herby. Dried dill pales in comparison.
Questions
Absolutely! That’s even better and I can only encourage it. Try to make it at least 1 hour ahead of time for best texture and flavor. This is THE recipe to bring to potluck, picnics, and BBQs.
Keep dill potato salad in an airtight container in the fridge for 3 to 4 days.
It’s your salad so you can use dried dill if you want. The problem I have with dried dill is..it doesn’t really taste like dill at all. Fresh dill has a much brighter, herbaceous flavor which is divine with the creamy dressing and potatoes. Try to find fresh if you can. If you use dried, reduce amount to 1 teaspoon then taste and adjust.
This recipe is easy to make vegan and gluten free. Use vegan mayo and non-dairy yogurt in the dressing and you are good to go. Alternatively, check out our vegan potato salad.
More easy BBQ recipes
If you tried this Dill Potato Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Dill Potato Salad
Ingredients
- 2 pounds potatoes boiled, peeled, and cut into bite-size chunks
- 2 ribs celery thinly sliced
- 1 cup radishes thinly sliced
- 1 red onion chopped
- ½ cup dill pickles
Dressing
- 3 tablespoons fresh dill finely chopped
- ½ cup vegan mayo or regular mayo
- ½ cup Greek yogurt or non-dairy yogurt
- 3 tablespoons apple cider vinegar + 1 tablespoon to sprinkle on potatoes
- 1 tablespoon mustard
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika optional, for garnish
Instructions
- Potatoes: Add 2 pounds potatoes to a large pot and cover with cold water. Bring to a boil, stir in 2 teaspoons of salt, and cook until fork-tender, about 20–30 minutes depending on size. Drain and let cool slightly until easy to handle.
- Peel & Prep: Peel the potatoes (if desired) and cut into bite-sized chunks. While still warm, drizzle with 1 tablespoon of vinegar, toss gently, and set aside to cool completely.Meanwhile, prepare the dressing and other ingredients.
- Dressing: To a small bowl, add ½ cup vegan mayo, ½ cup Greek yogurt, 3 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 teaspoon salt, ¼ teaspoon black pepper and 3 tablespoons fresh dill (chopped). Whisk well.
- Combine: To a large bowl, add potatoes, 2 ribs celery (chopped), 1 cup radishes (thinly sliced), 1 red onion (chopped), ½ cup dill pickles (chopped), and the dressing.Toss until well combined. Taste and adjust for salt. You can serve it immediately or let it chill for at least 1 hour for the best flavor and texture. Optionally, sprinkle with ½ teaspoon smoked paprika
Video
Notes
- Yukon Gold Potatoes –> Red, baby, new, or russet.
- Radish –> Grated carrots.
- Red onion –> Shallots or green onions.
- Pickles –> Optional. Sub: Other pickled veggies.
- Celery –> Fennel or celery seeds.
- Smoked paprika –> Optional garnish for smoky flavor.
- Fresh dill –> Parsley, chives, or cilantro (but it won’t be “dill” salad).
- Mayonnaise –> Vegan mayo, or all yogurt.
- Greek yogurt –> Sour cream or dairy-free yogurt.
- American mustard –> Dijon mustard
- Apple cider vinegar –> Red wine vinegar
- Pick the best potatoes – I recommend waxy ones like Yukon Gold, red, baby, or new potatoes. Russet crumble a bit more, but that’s ok if you like a creamier salad.
- Cold water to start – Boil the potatoes starting from cold water to ensure evenly cooked potatoes.
- Vinegar for the win – Sprinkle the warm potatoes with a generous drizzle of vinegar while they are still warm. Instant flavor boost!
- Don’t skimp on the Greek yogurt – It’s tang, thick, creamy, and makes the whole dish rich and light in a good way.
- Fresh dill is king – Bright and herby. Dried dill pales in comparison.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Absolutely delicious I cooked it last night and everyone enjoyed it
That’s wonderful, Nicola. I’m delighted that everyone enjoyed the salad 🙂
Thank you for your comment ❤️
This recipe is so good the smoked paprika add a really nice flavor , I used lemon juice for the acid along with 1 tbs of dill juice , I didn’t add the last tbs of vinegar over the salad it was plenty acidity for me , the pickles were really dill acidic so maybe different pickles give different taste . It’s a really good salad . Thank you oui
Hey Brigitte,
Thanks so much for your feedback and for taking the time to leave a rating. I’m happy you liked the salad – the smoked paprika really is a game changer 😋
Kindest, Louise
By far the best salad I have found. Will be making it again this weekend. The dressing is pure genius!!!!! Soooooo yummy!!!! THANK YOU!!!
Fantastic, Anna – I’m so happy you enjoyed the yogurt-spin to the dressing 🎉
Thank you for your kind comment, and for taking the time to leave a rating also. All the best,
Louise
I grew up eating my mom’s potato salad. She added dill pickles, hard cook eggs, celery, radishes, green onion and bacon and the dressing was mayo and mustard. Imagine my surprise when I had my first potato salad away from home and it was sweet. 50 years later and I still don’t enjoy sweet pickle potato salad. Your recipe is delicious and my family enjoyed your vegetarian version. Of course, I used dill pickles (your recipe didn’t specify). Very delicious.
Amazing, Karen – I’m so happy you and your family enjoyed the potato salad!
Thanks for the feedback, we have specified the dill pickles now in the blog post.
All the best,
Louise
Very Tasty! I love your recipes! Katalin
Hi Katalin,
I’m super happy you like the potato salad, thanks for the kind feedback 🙂
All the best,
Louise