This creamy, savory dill potato salad is the perfect addition to summer picnics, cookouts, or Sunday dinner. It’s creamy, full of texture, and the fresh herbs and chopped pickles add big flavor.
A solid side dish is an absolute must for potluck occasions. Nothing screams summer like country style ribs with a side of dill potato salad, at a party, at a BBQ, or on a week night when the sun sets late.
There are a lot of good potato salad recipes, but this one brings together all of our favorite qualities.
Red potatoes are cooked with the skin on because it adds nutrients, they are tender enough to eat, and I love the color it adds. Homemade mayo with avocado oil adds a creamy, silky texture, binding the potato salad together with wholesome ingredients and a full flavor.
Salt, a bit of spicy brown mustard, and chopped pickles add the deeply tasty, savory profile, and tangy apple cider vinegar adds the perfect touch of acid. Fresh dill makes the whole dish just pop with summer flavor.
When I’m signed up to bring a side dish somewhere, or simply debating on a summer side for dinner around here, I’m always torn between some creamy deviled eggs or this deliciously simple potato salad. Both come together so quickly and add so much to a meal. You can’t go wrong making both!
Why You’ll Love This Recipe
Perfect side dish for summer – Guaranteed to be the star of the show, this classic side dish is made for summer barbecues, picnics, and potlucks, while also pairing well with homestyle dishes like chicken-fried steak or meatloaf.
Salty, creamy, and delicious – A creamy sauce with tender red potatoes is complemented with crunchy pickle, onion, and celery, all made magic with the robust flavor of fresh dill.
Healthy and hearty – Made with simple, real food ingredients that are not only tasty but nourishing, you’ll feel good about serving this creamy potato salad.
Ingredients
Potatoes – I used red skin potatoes for their firmer texture and thin, edible skin.
Mayo – This homemade avocado oil mayo is our favorite. You can also use Greek yogurt instead of mayo, though the flavor will be a bit more tangy.
Apple cider vinegar – If you don’t have ACV for some reason, another vinegar or even lemon juice makes a good substitute.
Fresh dill – Fresh dill has a vibrant, tangy flavor, smelling just as good as it tastes! If you don’t have fresh dill, substitute with dried dill or dill relish.
Hard-boiled eggs – Here’s how I make the perfect hard-boiled eggs!
Pickles – You can use any kind of store-bought or homemade dill pickles.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Dill Potato Salad
Step 1: Place the potatoes into a large pot, cover with room temperature water, and add the salt. Stir and place over medium-high heat and bring to a boil. Cook for about 15 – 20 minutes or until the potatoes are fork tender. Drain the potatoes and let them cool completely. To speed up the process, you can place them in the fridge for about 30 minutes or longer.
Step 2: In a large mixing bowl, whisk together the mayo, spicy mustard, apple cider vinegar, pickle juice, dill, honey, and black pepper until combined.
Step 3: Add the cooked and cooled potatoes, chopped hard-boiled eggs, red onion, pickles, and celery. Stir well, slightly mashing some of the potatoes, until you get a creamy consistency with some potato chunks remaining. Taste and add more salt and pepper if needed.
Step 4: Cover the bowl and refrigerate for at least two hours before serving. The longer it sits, the better it’ll taste.
Tips
- You want to use waxy potatoes, like red potatoes or fingerling potatoes, or even Yukon Gold. Russet potatoes may become too soft and mushy in potato salad, and they have a thick, difficult skin.
- Boil the potatoes until they can be pierced with a fork, then promptly remove them from the heat. You don’t want to overcook them because they can fall apart.
- Cool the potatoes completely. If you add your dressing while they are still warm, the dressing will become runny and the salad will have a looser, less creamy texture.
- Taste test often! You can adjust the spices and seasonings to your preferences.
- Potato salad is best served a couple of hours or more after preparing. The extra time develops more flavor, setting this dish up as a great make-ahead option.
Recipe FAQs
Store leftovers in an airtight container in the refrigerator for 3 – 5 days.
Red potatoes, fingerling, and Yukon Gold make the best potato salad. They hold their shape, have a nice flavor, and a thinner skin that adds nutrition and doesn’t have to be peeled.
While you can easily grow fresh dill or buy it at your local grocery store, dried dill or dill relish will also add good flavor and visual appeal to this dill potato salad recipe. You may need to adjust the amounts to your liking.
Green onions
Crispy bacon crumbles
Chopped green olives
Diced bell peppers or jalapeños
A sprinkle of shredded cheese or blue cheese
Smoked paprika
More Recipes from the Farmhouse
- Easy Cobb Chicken Salad
- Homemade Green Bean Casserole
- Easy Fermented Lemonade
- Sourdough Hamburger Buns
- Strawberry Cheesecake
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Dill Potato Salad
Ingredients
- 3 pounds potatoes, cut into ½-1 inch pieces
- ½ tablespoon salt
- 1 cup mayo
- 1 tablespoon spicy brown mustard
- ½ tablespoon apple cider vinegar
- 3 tablespoons pickle juice
- 1 ½ tablespoons freshly chopped dill
- 1 teaspoon honey
- ¼ teaspoon freshly cracked black pepper
- 6 hard-boiled eggs, chopped
- ½ red onion, finely diced
- ⅔ cup pickles, finely chopped
- 2 celery stalks, diced
Instructions
- Place the potatoes into a large pot and cover with room temperature water and add the salt. Stir and place over medium-high heat and bring to a boil. Cook for about 15 – 20 minutes or until the potatoes are fork tender. Drain the potatoes and let cool completely. To speed up the process you can place them into the fridge for about 30 minutes.
- In a large mixing bowl whisk together the mayo, mustard, apple cider vinegar, pickle juice, dill, honey, and black pepper until combined.
- Add the cooked and cooled potatoes, chopped hardboiled eggs, red onion, pickles, and celery. Stir, slightly mashing some of the potatoes, until you get a slightly creamy consistency with some potato chunks remaining and everything is fully incorporated. Taste and add more salt and pepper if desired.
- Cover and refrigerate for at least 2 hours before serving. The longer it sits, the better it’ll taste.
Notes
- Please double-check amounts when using the multiplying feature in the recipe card.
- Be careful not to overcook the potatoes, and give them time to cool before adding the dressing ingredients.
- Adjust salt and pepper at the end as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just like my mother used to make. Delicious great offset for sweet an spicy BBQ