Dill Potato Salad Recipe

I whipped up a creamy dill potato salad that has guests sneaking seconds before the grill even cools.

I am obsessed with this Dill Potato Salad because every forkful hits the right balance of cream and brightness. I love how the tender Yukon Gold potatoes soak up the dressing and still hold their shape.

The fresh dill makes it sing with bright herbal notes that cut through the richness and keep it from feeling heavy. And that texture contrast, soft potatoes against a little crunch, makes me go back for more.

It’s the kind of dish I bring to a party knowing it will vanish. Simple, bold, and endlessly moreish and basically impossible to resist every single time.

Ingredients

• Yukon Gold potatoes: creamy texture, holds shape, comfort food base.
• Mayonnaise: rich and silky, makes it feel indulgent and cozy.
• Sour cream or Greek yogurt: tangy creaminess, a little lighter.
• Dijon mustard: bright bite, cuts through the richness nicely.
• White wine vinegar or lemon juice: a tangy lift, keeps it fresh.
• Fresh dill: herbaceous, bright, makes it taste summery.
• Fresh chives: mild oniony pop, pretty and subtle.
• Hard boiled eggs: add protein and soft, pillowy bites.
• Red onion or scallions: sharp crunch, wakes up the salad.
• Celery: big crunch, classic texture contrast, I usually add it.
• Kosher salt: brings everything together, don’t skip it.
• Black pepper: gentle heat, rounds out the flavors.
• Optional sugar or honey: tiny sweet note if you like balance.

Ingredient Quantities

• 2 pounds Yukon Gold or baby potatoes, halved or quartered depending on size
• 3/4 cup mayonnaise
• 1/2 cup sour cream or plain Greek yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon white wine vinegar or lemon juice
• 3 tablespoons fresh dill, chopped (packed)
• 2 tablespoons fresh chives, thinly sliced
• 3 hard boiled eggs, chopped
• 1 small red onion, finely chopped or 3 scallions, thinly sliced
• 2 celery stalks, finely diced (optional but I usually add em)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Optional: 1 teaspoon sugar or honey if you like a touch of sweetness

How to Make this

1. Put the potatoes in a large pot, cover with cold water, add a generous pinch of salt, bring to a boil, then simmer until just fork tender, about 12 to 18 minutes depending on size; drain and let cool slightly.

2. While potatoes cook, make the dressing: whisk together mayonnaise, sour cream or Greek yogurt, Dijon mustard, white wine vinegar or lemon juice, chopped dill, salt, pepper, and the optional sugar or honey if you like a touch of sweetness.

3. Chop the hard boiled eggs, finely slice the chives, and finely chop the red onion or slice the scallions; dice the celery if you are using it.

4. When potatoes are cool enough to handle but still warm, cut any large ones into quarters so pieces are roughly uniform, then place in a large mixing bowl.

5. Pour about two thirds of the dressing over the warm potatoes and gently fold to coat; warm potatoes absorb flavor better, so this helps them taste better.

6. Fold in the chopped eggs, chives, onion or scallions, and celery, adding the remaining dressing as needed until the salad is creamy but not drowned.

7. Taste and adjust seasoning with more salt, pepper, lemon juice or vinegar if it needs brightness; a little extra dill can be added if you want a stronger herb flavor.

8. Let the salad chill in the fridge at least 1 hour for the flavors to meld, or up to overnight for best results; if it seems dry after chilling, stir in a few tablespoons of mayonnaise or yogurt.

9. Just before serving, give it a final stir, garnish with a sprinkle of extra chopped dill and chives, and correct salt and pepper one last time. Enjoy it cold or at cool room temperature.

Equipment Needed

1. Large pot for boiling the potatoes, big enough so they dont crowd
2. Colander to drain the hot potatoes
3. Large mixing bowl for tossing the salad
4. Whisk for the dressing (or a fork works fine)
5. Rubber spatula or wooden spoon for gentle folding
6. Chef knife and cutting board for eggs, onion, celery and herbs
7. Measuring cups and spoons for the mayo, sour cream, mustard and seasonings
8. Serving spoon or salad servers and a container that fits in the fridge for chilling

FAQ

Dill Potato Salad Recipe Substitutions and Variations

• Potatoes: swap Yukon Gold for sweet potatoes or fingerling potatoes if you want a sweeter or more rustic bite. Cook time might change a bit so test with a fork.
• Mayonnaise: use 3/4 cup plain Greek yogurt or a 50/50 mix of olive oil and yogurt for a tangier, lighter dressing. If you need dairy free, try vegan mayo or mashed avocado.
• Fresh dill: substitute 1 tablespoon dried dill for the 3 tablespoons fresh, or use chopped parsley or tarragon for a different but pleasant herb note.
• Hard boiled eggs: leave them out for a vegetarian/egg-free version and stir in a can of drained, mashed chickpeas or 1/2 cup crumbled firm tofu for texture and protein.

Pro Tips

1) Don’t overcook the potatoes. You want them just fork tender so they hold shape when you fold everything together. Start checking a few minutes before the timer says done, since size and stoves differ. If they go mushy, theres no saving the texture.

2) Dress the warm potatoes, not cold ones. Warm spuds soak up flavor from the mayo-yogurt mix way better, so add most of the dressing while they’re still slightly warm. That said, dont drown them; add the rest after you fold in the eggs and herbs if it looks dry.

3) Salt in stages. Put a good pinch in the boiling water so the potatoes are seasoned from the inside, then taste after mixing and add small amounts more if needed. Its easier to add than to fix an over-salty bowl.

4) Make it a day ahead if you can, but hold back a few things. Chill the salad for several hours or overnight so flavors meld, but if you want brighter texture, save extra chopped chives and a tablespoon of mayo or yogurt to stir in just before serving. Also, a squeeze of lemon right before plating wakes it up.