Dill Potato Salad

5 from 3 votes

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.

Prep Time10

Cook Time20

2 30

Total Time3

Course: Side Dish

Cuisine: American

Keyword: summer

Servings:

Author: Lisa Bass

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