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    Home » Salads

    Dill Potato Salad

    Published: Jun 24, 2023 · by Nico Pallotta

    Jump to Recipe

    Dill potato salad is creamy, tangy, and crunchy; excellent to make ahead for BBQs, cookouts, picnics, and potlucks, or to enjoy as a delicious side dish for an everyday dinner.

    The dressing is the star here. Fresh dill is stirred into a creamy mayonnaise and yogurt dressing, making you savor every bite of this comforting summer salad.

    Creamy Dill potato salad
    On this page:
    • Ingredients & Substitutions
    • How to make dill potato salad
    • Variations
    • Serving suggestions
    • Storage
    • More potato recipes
    • More creamy salads
    • Dill potato salad is suitable for...
    • Recipe

    You'll love this creamy dill potato salad recipe because it's made with simple and healthy-ish ingredients, it's comforting with classic flavors, and it's creamy yet light and refreshing.

    The star of this dish is, without a doubt, the dressing. We tested several variations over the years but landed on one that combines an irresistible velvety and creamy texture with a fresh tang and herby notes.

    We use a combination of mayo and Greek-Style yogurt (note that you can use vegan mayo and non-dairy yogurt if you prefer).

    The Greek yogurt makes the dressing somewhat healthier and lighter; it adds a pleasant tang and freshness and a beautiful creamy texture that is addictive (I honestly could eat spoonfuls of this dressing on its own).

    We like to go heavy on vinegar when making creamy potato salads, and here is no exception; feel free to reduce it if that's not your jam.

    Also, we think you'll love the addition of celery and radishes. They add an irresistible crunch to this creamy dill potato salad.

    Dill Potato Salad with spoon and paprika

    Ingredients & Substitutions

    Dill potato salad ingredients

    Potatoes

    You can use Yukon Gold potatoes, new potatoes, baby potatoes, red potatoes, or russet potatoes (they get slightly mushy on the edges and make the salad creamier if that's what you like).

    We tested all of them, and the dill potato salad turned out delicious in all cases.

    You can peel the potatoes as we do or keep the peel on.

    Generally, when using new potatoes or baby potatoes, we like to keep the peel on; however, when using other types of potatoes, we prefer to peel them.

    Radishes

    Fresh radishes add a wonderful crunch and a beautiful color to this dish.

    Red onion

    Red onion is for a mildly zesty tang.

    Substitute shallots or green onions.

    Pickled cucumber

    We like to add dill pickles or gherkins to our creamy dill potato salad, but if you don't, feel free to keep them out.

    Substitute other pickled veggies.

    Celery

    Celery adds a refreshing flavor and a wonderful crunch; we think it's a must here. Still, if you don't like it, feel free to keep it out.

    Substitute celery seeds.

    Smoked paprika

    Smoked paprika is optional; we like to sprinkle it on top for garnish and a mild smokey flavor.

    Dill potato salad dressing

    • Fresh dill: chop it finely and add it to the dressing. Can you make this recipe with other fresh herbs? Yes, try fresh parsley, coriander, and chives. It's delicious but not a dill potato salad.
    • Mayonnaise: we use our quick homemade vegan mayo. Substitute your favorite store-bought mayo.
    • Greek Yogurt: plain Greek yogurt or a non-dairy Greek-style yogurt both work well. They make the dressing lighter, tangier, and healthier. Substitute sour cream or vegan sour cream.
    • Mustard: we use plain old yellow American mustard. Substitute Dijon mustard.
    • Apple cider vinegar: substitute red wine vinegar.
    • Salt and black pepper: we recommend sea salt for the best flavor.
    Dill Potato Salad with hand and spoon

    How to make dill potato salad

    1. Boil the potatoes

    Add the potatoes to a large pot with cold water. Bring to a boil, add a tablespoon of salt, then cook until fork tender, 20 to 30 minutes, depending on their size.

    Drain and set aside until you can peel them.

    hands and potato peeling

    Chop them into bite-size chunks. Drizzle vinegar on the warm potato chunks, toss, and set aside to cool.

    While the potatoes cool, make the dressing and prep the other ingredients.

    potatoes sliced into pieces

    2. Make the dressing

    To a small bowl, add mayo, Greek-style yogurt, apple cider vinegar, mustard, salt, black pepper, and finely chopped fresh dill.

    Whisk until well combined.

    Mayonnaise and dill dressing

    3. Mix the dill potato salad

    To a large bowl, add potatoes, chopped dill pickles, red onion, celery, thinly sliced radishes, and the dressing.

    potato salad ingredients in a bowl

    Toss until well combined. Taste and adjust for salt.

    Mixing potato salad in a big bowl

    You can serve it immediately or let it chill for at least 1 hour for the best flavor and texture.

    Optionally, sprinkle with smoked paprika.

    Dill Potato Salad with radishes

    Variations

    Vegan potato salad

    Vegan potato salad with pickled cucumber

    Vegan potato salad is easy to make for a quick lunch, and it's a great make-ahead recipe for barbecues, putlocks, and summer cookouts.

    It has plenty of fresh herbs and flavor. It stores well in the fridge, making it excellent for meal-prepping and as a lunchbox meal.

    Check out our vegan potato salad.

    Serving suggestions

    Potato Salad with plant based sausage

    Dill potato salad is the perfect side dish for barbecues, summer parties, cookouts, and putlocks.

    But honestly, we also love this as a side dish for our everyday family dinners because it's perfect for meal prep, and we love having it ready in the fridge.

    Here we serve it with a delicious grilled plant-based sausage.

    It pairs well with other summer sides, such as:

    • Red cabbage slaw (green apple, carrot, red cabbage, walnuts, maple syrup, etc.)
    • Creamy pasta salad (mayonnaise, cucumber, red onion, corn, white beans, etc.)
    • Sautèed green beans (green beans, garlic, lemon, olive oil, etc.)
    • Tomato cucumber salad (parsley, tomatoes, cucumber, bell pepper, red onion, etc.)
    • Broccoli salad (broccoli, mayo, Greek yogurt, cranberries, etc.)
    • red cabbage slaw
      Red Cabbage Slaw
    • Sauteed green beans with lemon
      Sautéed Green Beans
    • Broccoli salad in a white bowl
      Broccoli Salad
    • Creamy pasta salad with mayo and olives
      Creamy Pasta Salad

    Storage

    Make ahead: this recipe is excellent for meal prep, and you can make it up to 4 days ahead of serving it.

    Refrigerator: keep in an airtight container for up to 5 days in the fridge. Take out of the fridge 15 minutes before serving if you have the time.

    Freezer: we don't recommend freezing dill potato salad.

    More potato recipes

    If you love potatoes, you will love these easy and delicious potato recipes:

    • Roasted potatoes (salt, rosemary, garlic, olive oil, potatoes, etc.)
    • Air fryer potatoes (rosemary, potatoes, olive oil, salt, pepper, etc.)
    • Mashed potatoes (potatoes, butter, milk, nutmeg, salt, chives, etc.)
    • Smashed potatoes (potatoes, vinegar, parsley, garlic, red pepper flakes, etc.)
    • Potato leek soup (leek, potatoes, vegetable broth, thyme, nutmeg, yogurt, etc.)
    • Air fryer potatoes in a bowl with spoon
      Air Fryer Potatoes
    • Mashed potatoes with white spoon
      Mashed Potatoes
    • roasted potatoes and a silver spoon
      Roasted Potatoes
    • Smashed potatoes garnished
      Smashed Potatoes

    More creamy salads

    Get more salad inspiration with these easy and ultra-creamy salad recipes:

    • Broccoli salad (broccoli, mayo, yogurt, cranberries, vinegar, etc.)
    • Vegan egg salad (tofu, mayonnaise, turmeric, celery, mustard, chives, dill, etc.)
    • Carrot raisin salad (raisins, mayonnaise, grated carrot, lemon juice, etc.)
    • Cauliflower salad (roasted cauliflower, chickpeas, tahini, lemon, parsley, etc.)
    • Coleslaw (mayonnaise, Greek-style yogurt, red cabbage, cabbage, carrot, etc.)
    • Creamy coleslaw
      Coleslaw
    • Broccoli salad in a white bowl
      Broccoli Salad
    • Carrot raisin salad
      Carrot Raisin Salad
    • Cauliflower salad on a white plate
      Cauliflower Salad

    For many more side dish ideas, check out our sides category page.

    Dill potato salad is suitable for...

    Vegetarian Diets, Plant-Based Diets, Vegan Diets, and Gluten-Free Diets (read ingredients labels to make sure it is 100% gluten-free).

    Recipe

    Dill Potato Salad

    Author: Nico Pallotta
    Dill potato salad is creamy, tangy, and crunchy excellent to make ahead for BBQs, cookouts, picnics, and potlucks, or to enjoy as a delicious side dish for an everyday dinner.
    The dressing is the star here. Fresh dill is stirred into a creamy mayonnaise and yogurt dressing, making you savor every bite of this comforting summer salad.
    Print Recipe Pin Recipe Share Recipe
    5 from 5 votes
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course salad, Side dish
    Cuisine American
    Servings 8 people
    Calories 204 kcal

    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
    Keep screen on

    Instructions
     

    • Add 2 pounds potatoes to a large pot with cold water. Bring to a boil, add 2 teaspoons of salt, then cook until fork tender, 20 to 30 minutes, depending on their size.
      Drain and set aside until you can peel them.
      hands and potato peeling
    • Peel and chop them into bite-size chunks. Drizzle about 1 tablespoon of vinegar on the warm potato chunks, toss, and set aside to cool.
      While the potatoes cool, make the dressing and prep the other ingredients.
      potatoes sliced into pieces
    • 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 until well combined.
      Mayonnaise and dill dressing
    • 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.
      potato salad ingredients in a bowl
    • Toss until well combined. Taste and adjust for salt.
      Mixing potato salad in a big bowl
    • 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
      Dill Potato Salad with radishes

    Video Recipe

    Creamy Dill Potato Salad (perfect for BBQs)

    Notes

    Nutrition information is an estimate for one small serving of dill potato salad out of 8 servings.
    STORAGE
    Make ahead: this recipe is excellent for meal prep, and you can make it up to 4 days ahead of serving it.
    Refrigerator: keep in an airtight container for up to 5 days in the fridge. Take out of the fridge 15 minutes before serving if you have the time.
    Freezer: we don't recommend freezing dill potato salad.
    ALSO ON THIS PAGE
    • Substitutions
    • Variations
    • Serving suggestions
    • More potato recipes
    • More creamy salads

    Nutritional Values

    Nutrition Facts
    Dill Potato Salad
    Amount per Serving
    Calories
    204
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    0.1
    g
    Monounsaturated Fat
     
    0.1
    g
    Cholesterol
     
    1
    mg
    0
    %
    Potassium
     
    595
    mg
    17
    %
    Carbohydrates
     
    24
    g
    8
    %
    Dietary Fiber
     
    3
    g
    13
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    138
    IU
    3
    %
    Vitamin B6
     
    0.4
    mg
    20
    %
    Vitamin C
     
    26
    mg
    32
    %
    Vitamin E
     
    0.1
    mg
    1
    %
    Vitamin K
     
    7
    µg
    7
    %
    Calcium
     
    45
    mg
    5
    %
    Folate
     
    30
    µg
    8
    %
    Iron
     
    1
    mg
    6
    %
    Manganese
     
    0.3
    mg
    15
    %
    Magnesium
     
    34
    mg
    9
    %
    Zinc
     
    1
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

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    Reader Interactions

    Comments

    1. Karen Q

      June 30, 2023 at 12:56 am

      5 stars
      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.

      Reply
      • Louise

        June 30, 2023 at 7:46 am

        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

        Reply
    2. Anonymous

      June 25, 2023 at 4:33 pm

      5 stars
      Very Tasty! I love your recipes! Katalin

      Reply
      • Louise

        June 25, 2023 at 4:35 pm

        Hi Katalin,
        I'm super happy you like the potato salad, thanks for the kind feedback 🙂
        All the best,
        Louise

        Reply

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

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    Seasonal

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