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

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 mealprepping 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:

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:

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.)

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).

Dill Potato Salad

By: Nico Pallotta
5 from 9 votes
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.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 people
Course: salad, Side dish
Cuisine: American

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 

  • 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

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

Nutrition

Calories: 204kcal, Carbohydrates: 24g, Protein: 4g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Trans Fat: 0g, Cholesterol: 1mg, Potassium: 595mg, Dietary Fiber: 3g, Sugar: 2g, Vitamin A: 138IU, Vitamin B6: 0.4mg, Vitamin C: 26mg, Vitamin E: 0.1mg, Vitamin K: 7µg, Calcium: 45mg, Folate: 30µg, Iron: 1mg, Manganese: 0.3mg, Magnesium: 34mg, Zinc: 1mg
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If you liked this dill potato salad, you might also enjoy:


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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Recipe Rating




6 Comments

  1. 5 stars
    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

    1. 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

  2. 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.

    1. 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

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