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.

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.

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.

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.

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.

3. Mix the dill potato salad

To a large bowl, add potatoes, chopped dill pickles, red onion, celery, thinly sliced radishes, 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 smoked paprika.

Vegan potato salad

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.

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.)

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.

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.)

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.

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