Classic Potato Salad with Dill

Introduction

Classic Potato Salad with Dill is a refreshing, creamy, and tangy dish that’s loved across generations. This recipe combines tender boiled potatoes with a luscious dressing of mayonnaise, mustard, vinegar, and fresh dill, creating the perfect balance of flavors. The dill adds a bright, herby freshness that lifts the richness of the dressing, while the potatoes soak up all the flavors beautifully.

Often served at summer picnics, BBQs, potlucks, and family gatherings, this potato salad is more than just a side dish—it’s a symbol of comfort and togetherness. Whether you pair it with grilled meats, sandwiches, or enjoy it as a light meal on its own, this dish brings a nostalgic and hearty touch to any table.

Why I Love This Recipe

I love this recipe because it takes something as humble as potatoes and turns them into a creamy, tangy, and refreshing side dish that works for any occasion. The fresh dill adds a burst of brightness that balances the richness of the dressing, while the tender potatoes soak up all the flavors beautifully. It’s nostalgic and comforting, reminding me of family picnics and summer gatherings. What makes it extra special is its versatility—you can serve it chilled at a barbecue, alongside a holiday roast, or even enjoy it on its own as a light meal. It’s one of those dishes that feels both simple and indulgent at the same time, which is why it will always be a favorite.

Why This is a Must-Try Dish

This dish is a must-try because it’s the ultimate crowd-pleaser—creamy, tangy, and refreshing all at once. The combination of tender potatoes, crisp vegetables, and fresh dill creates a flavor profile that’s both comforting and vibrant. Unlike heavy or overly rich sides, the dill brings a light herbal freshness that makes every bite exciting.

It’s also incredibly versatile—you can pair it with grilled meats, sandwiches, or seafood, making it perfect for barbecues, potlucks, picnics, or holiday spreads. Plus, it’s a recipe that can be easily adjusted to your taste, whether you like it extra tangy, creamier, or packed with more veggies. Once you make it from scratch, you’ll never want the store-bought version again.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6–8 servings
• Calories per Serving: ~280–320 kcal

Cuisine, Method & Course

• Cuisine: American / European-inspired
• Cooking Method: Boiling & mixing
• Course: Side dish / Salad

Ingredients

For the Salad:

• 2 pounds (900 g) Yukon Gold or red potatoes (peeled or unpeeled, cubed)
• ½ cup mayonnaise
• 2 tablespoons Dijon mustard (or yellow mustard for milder taste)
• 2 tablespoons apple cider vinegar (or white wine vinegar)
• 1 teaspoon sugar (optional, balances flavors)
• ½ cup celery, finely chopped
• ½ cup red onion, finely chopped
• 3 hard-boiled eggs, peeled and chopped (optional but classic)
• 3 tablespoons fresh dill, chopped (plus extra for garnish)
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper (to taste)

Directions

Step-by-Step Preparation Method:

1. Cook the Potatoes:
   • Place potatoes in a large pot, cover with cold water, and add 1 tablespoon of salt.
   • Bring to a boil and cook for 10–15 minutes until fork-tender. Drain and let cool slightly.
2. Prepare the Dressing:
   • In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar (if using), salt, and pepper until smooth.
3. Add the Vegetables & Eggs:
   • Mix in the celery, onion, dill, and chopped eggs into the dressing.
4. Combine with Potatoes:
   • Gently fold the warm potatoes into the dressing mixture, making sure they are evenly coated without breaking them apart too much.
5. Chill & Serve:
   • Cover the salad and refrigerate for at least 1 hour before serving to allow flavors to meld.

How to Serve This Recipe

• Serve chilled or at room temperature.
• Garnish with extra dill or a sprinkle of paprika.
• Perfect as a side for BBQ meats, sandwiches, burgers, or fried chicken.
• Can also be enjoyed as a light standalone dish.

Additional Tips & Variations

• For Extra Tang: Add 1 tablespoon pickle relish or chopped dill pickles.
• Lighter Version: Substitute half the mayonnaise with Greek yogurt.
• Herb Twist: Mix in fresh parsley or chives alongside dill.
• Creamier Texture: Mash a few potatoes before mixing for a creamier salad.
• Spicy Kick: Add a dash of hot sauce or cayenne pepper to the dressing.

Freezing & Storage

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Not recommended, as potatoes become grainy and the dressing separates after thawing.

Special Equipment Needed

• Large pot (for boiling potatoes)
• Sharp knife & cutting board
• Mixing bowls
• Whisk
• Wooden spoon or spatula for mixing

Conclusion

Classic Potato Salad with Dill is a timeless recipe that brings freshness, creaminess, and herby flavor to your table. It’s versatile, easy to prepare, and pairs beautifully with countless dishes. Whether for a summer BBQ, a holiday spread, or a casual family dinner, this potato salad is one of those recipes that never disappoints.

Print Recipe

Classic Potato Salad with Dill

Author: Emily Clark Cooking Method: Baking Courses: Salads

Difficulty: Beginner Prep Time 20 mins Cook Time 20 mins Total Time 40 mins

Servings: 8 Calories: 320kcal

Description

Classic Potato Salad with Dill is a refreshing, creamy, and tangy dish that’s loved across generations. This recipe combines tender boiled potatoes with a luscious dressing of mayonnaise, mustard, vinegar, and fresh dill, creating the perfect balance of flavors. The dill adds a bright, herby freshness that lifts the richness of the dressing, while the potatoes soak up all the flavors beautifully.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 pounds (900 g)
• ½ cup mayonnaise
• 2 tablespoons Dijon mustard (or yellow mustard for milder taste)
• 2 tablespoons apple cider vinegar (or white wine vinegar)
• 1 teaspoon sugar (optional, balances flavors)
• ½ cup celery, finely chopped
• ½ cup red onion, finely chopped
• 3 hard-boiled eggs, peeled and chopped (optional but classic)
• 3 tablespoons fresh dill, chopped (plus extra for garnish)
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper (to taste)

Instructions

1. Cook the Potatoes : Place potatoes in a large pot, cover with cold water, and add 1 tablespoon of salt. Bring to a boil and cook for 10–15 minutes until fork-tender. Drain and let cool slightly.
2. Prepare the Dressing : In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar (if using), salt, and pepper until smooth.
3. Add the Vegetables & Eggs : Mix in the celery, onion, dill, and chopped eggs into the dressing.
4. Combine with Potatoes : Gently fold the warm potatoes into the dressing mixture, making sure they are evenly coated without breaking them apart too much.
5. Chill & Serve : Cover the salad and refrigerate for at least 1 hour before serving to allow flavors to meld.

Note

Short Note

Classic Potato Salad with Dill is the ultimate comfort food side dish—creamy, tangy, herby, and crowd-pleasing. Quick to prepare and perfect for gatherings, it’s a must-have recipe in every kitchen.

Keywords: Classic Potato Salad with Dill