A bowl is filled with creamy dill potato salad.

Dill Potato Salad | Table for Two® by Julie Chiou

Dill Potato Salad | Table for Two® by Julie Chiou

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A bowl is filled with creamy dill potato salad.

Creamy Dill Potato Salad features tender red potatoes tossed in a creamy dressing with as much dill as your heart desires! This is a simple and fail-proof potato salad recipe that’s the perfect side dish for your next picnic.

I’m such a potato salad lover. Truly… I don’t think I’ve ever met a potato salad I haven’t liked. There’s just something so satisfying about tender bites of potatoes tossed in a creamy dressing. What sets this recipe apart from the others, of course, is the fresh dill! You can add as much as or little as you like. Personally, I love a good, hearty handful of dill mixed into the recipe to really seal the deal on that herbaceous flavor.

Why You’ll Love This Dill Potato Salad Recipe

There’s a whole lot to love about this classic potato salad recipe. Here are just a few of the reasons I like making it so much!

  • It’s a big dill. Get it? Ha! But really, the dill in this simple potato salad adds such a fresh, almost grassy flavor in the BEST way.
  • So creamy. The dressing consists of just one key ingredient – Greek yogurt! With a few little additions like Dijon mustard and salt and pepper, the Greek yogurt really ties everything together beautifully.
  • Classic. You won’t find any unnecessary ingredients or complicated steps here. Just classic potato salad with dill that always satisfies!
  • Easy as can be. You can have this potato salad on the table (or picnic basket) in just 30 minutes with hassle-free steps.
  • Egg-free and room temperature-friendly. The beauty of this recipe (made with no substitutions) is that it’s free of eggs! It’s perfect for a bbq because it can sit out for a little bit.
The ingredients for dill potato salad are placed on a countertop.

Ingredients for Dill Potato Salad

Let’s take a quick look at that shopping list before you head to the store! As always, keep on scrolling to the recipe card to find exact measurements.

  • Red potatoes – These are the best to use in potato salads because they’re waxy, firm, and hold their shape very well. If you use a russet potato, it’ll likely turn to mush.
  • Greek yogurt – It’s important to only use plain Greek yogurt with no added flavors.
  • Green onions – Slice them nice and thin!
  • Dijon mustard – So you’ll actually need two ingredients here. Dijon whole grain mustard AND smooth Dijon mustard.
  • Dill pickle juice – a splash of this really helps with the dill flavors!
  • Salt and pepper – To taste.
  • Dill – Use as much freshly chopped dill as you want!

How to Make Dill Potato Salad Step by Step

Here’s a quick look at how easy it is to make this red potato salad with dill. For more detailed step-by-step instructions, check out the recipe card at the bottom of the page.

  • Cook the potatoes. Do this BEFORE you start making the dressing. Add potatoes and enough cold water to cover them to a large pot. Simmer on medium about 20 minutes (do NOT boil) until potatoes are fork-tender or a knife easily slices into it. Drain and set the potatoes in a single layer on a baking sheet to cool off.
  • Make the dressing. In a large bowl, combine the Greek yogurt, chopped green onions, Dijon whole grain mustard, Dijon mustard, salt, pepper, and dill. Stir to mix well.
  • Toss it all together. Add the cooled potatoes to the dressing and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.
A large bowl is filled with dill potato salad.

Dill Potato Salad Variations

Here are just a few easy ways to change up this dill red potato salad:

  • Just use one kind of mustard. Using both Dijon whole grain mustard and Dijon mustard adds a little something special to both the flavor and texture of this recipe. However, you can definitely just use Dijon mustard if that’s what you have on hand.
  • You can use low-fat yogurt or mayo. Yep! Low-fat Greek yogurt still works fabulously with this recipe as well as mayonnaise. Just note that the consistency may be a little different. If using low-fat, the consistency might be thinner.
  • Add a dollop of sour cream. Who doesn’t love the creamy, thickness of sour cream? It would be a great addition if you’re using mayo. Be aware if you use this along with Greek yogurt, it might be too tangy. Taste test along the way!
  • Use another potato variety. The best potatoes to use in this recipe are red potatoes but you can explore using yukon gold potatoes as well.

FAQs

Can I add pickles?

Sure thing! If you really want to emphasize that dill flavor, chop up some dill pickles and mix them with with the other ingredients. They’ll also add a fun, juicy crunch.

What else can i add for more texture and flavor?

If you want to add more crunch and texture in every bite, I suggest adding in some chopped celery, finely diced red onion, and even crumbled bacon.

Can i use dried dill instead of fresh?

Yes, but note that the flavor will be a bit different. Fresh dill has a, well, fresher flavor! Also, dried herbs are much more potent so consider using less than you would with fresh herbs.

can i make it ahead of time?

I recommend preparing just the potatoes ahead of time. Cook them, let them fully cool to room temperature, then store them in an airtight container in the fridge for 2-3 days. When you’re ready to prepare the potato salad, use them as instructed.

Fresh dill is sprinkled across the top of a potato salad.

Storage Instructions

You can store leftover red potato dill salad in an airtight container in the refrigerator for 2-3 days. Note that the consistency of the potatoes may get a little less firm over time, but they’ll still be great!

Serving Suggestions

Keep things fresh and flavorful with more of my favorite salad recipes!

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  • Add potatoes and enough cold water to cover in a stockpot. Simmer on medium about 20 minutes (do NOT boil), until potatoes are fork-tender. Drain.

  • Cool potatoes for 10 minutes in a single layer on a baking sheet.

  • In a large bowl, combine Greek yogurt, green onions, Dijon whole grain mustard, Dijon mustard, dill pickle juice, salt, pepper, and dill. Stir to mix well.

  • Add the cooled potatoes to the yogurt mixture and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.

Serving: 1serving (139 grams), Calories: 161kcal, Carbohydrates: 32g, Protein: 8g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.3g, Trans Fat: 0.003g, Cholesterol: 2mg, Sodium: 170mg, Potassium: 935mg, Fiber: 4g, Sugar: 4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Photographs by Meg McKeehan Photography

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Hi, I’m Steven, a Florida native, who left my career in corporate wealth management six years ago to embark on a summer of soul searching that would change the course of my life forever.

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