Dill Potato Salad

Full ingredients and substitutions are in the recipe box below.

• Potatoes: Yukon Gold, red, baby, or new potatoes work best because they stay tender and hold their shape. Russet potatoes are softer and make the salad creamier. Peel them if the skins are thick, or leave the skins on for baby or new potatoes.
• Radishes: Add crisp texture and a pop of color. If you don’t have radishes, grated carrots or finely chopped cucumber work well.
• Red onion: Gives the salad a gentle sharpness. Substitute shallots or sliced green onions for a milder flavor. You can also soak sliced onion in cold water for a few minutes to soften the bite.
• Pickles: Dill pickles or gherkins bring a tangy contrast to the creamy potatoes. You can also use chopped cornichons, pickled cucumbers, or other pickled vegetables.
• Celery: Adds fresh crunch and balance. If you’re not a fan, skip it or substitute thinly sliced fennel. A pinch of celery seeds also adds a similar flavor.
• Smoked paprika: Optional, but lovely sprinkled on top for color and a gentle smoky note.

Dill dressing

• Fresh dill: The key herb for this salad. You can add a little parsley or chives too. Dried dill works in a pinch, but fresh dill gives the best flavor.
• Mayonnaise: Use your favorite store-bought or homemade mayo for a creamy base.
• Greek yogurt: Lightens the dressing and adds a pleasant tang. You can substitute sour cream, Skyr, or a dairy-free yogurt.
• Mustard: Yellow mustard keeps the flavor classic and mild. Dijon mustard is a good alternative.
• Apple cider vinegar: Adds brightness. Red wine vinegar or white wine vinegar work just as well.
• Salt and black pepper: Season to taste. Sea salt or kosher salt works best.

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.

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