The dressing is the star here. Fresh dill is stirred into a creamy mayonnaise and yogurt dressing, making you savor every bite of this comforting summer salad.
Ingredients & Substitutions
How to make dill potato salad
Variations
Serving suggestions
Storage
More potato recipes
More creamy salads
Dill potato salad is suitable for…
The star of this dish is, without a doubt, the dressing. We tested several variations over the years but landed on one that combines an irresistible velvety and creamy texture with a fresh tang and herby notes. We use a combination of mayo and Greek-Style yogurt (note that you can use vegan mayo and non-dairy yogurt if you prefer). The Greek yogurt makes the dressing somewhat healthier and lighter; it adds a pleasant tang and freshness and a beautiful creamy texture that is addictive (I honestly could eat spoonfuls of this dressing on its own). We like to go heavy on vinegar when making creamy potato salads, and here is no exception; feel free to reduce it if that’s not your jam. Also, we think you’ll love the addition of celery and radishes. They add an irresistible crunch to this creamy dill potato salad. We tested all of them, and the dill potato salad turned out delicious in all cases. You can peel the potatoes as we do or keep the peel on. Generally, when using new potatoes or baby potatoes, we like to keep the peel on; however, when using other types of potatoes, we prefer to peel them.
Radishes
Fresh radishes add a wonderful crunch and a beautiful color to this dish.
Red onion
Red onion is for a mildly zesty tang. Substitute shallots or green onions.
Pickled cucumber
We like to add dill pickles or gherkins to our creamy dill potato salad, but if you don’t, feel free to keep them out. Substitute other pickled veggies.
Celery
Celery adds a refreshing flavor and a wonderful crunch; we think it’s a must here. Still, if you don’t like it, feel free to keep it out. Substitute celery seeds.
Smoked paprika
Smoked paprika is optional; we like to sprinkle it on top for garnish and a mild smokey flavor.
Dill potato salad dressing
Fresh dill: chop it finely and add it to the dressing. Can you make this recipe with other fresh herbs? Yes, try fresh parsley, coriander, and chives. It’s delicious but not a dill potato salad. Mayonnaise: we use our quick homemade vegan mayo. Substitute your favorite store-bought mayo. Greek Yogurt: plain Greek yogurt or a non-dairy Greek-style yogurt both work well. They make the dressing lighter, tangier, and healthier. Substitute sour cream or vegan sour cream. Mustard: we use plain old yellow American mustard. Substitute Dijon mustard. Apple cider vinegar: substitute red wine vinegar. Salt and black pepper: we recommend sea salt for the best flavor.
Drain and set aside until you can peel them. Chop them into bite-size chunks. Drizzle vinegar on the warm potato chunks, toss, and set aside to cool. While the potatoes cool, make the dressing and prep the other ingredients.
2. Make the dressing
To a small bowl, add mayo, Greek-style yogurt, apple cider vinegar, mustard, salt, black pepper, and finely chopped fresh dill. Whisk until well combined.
3. Mix the dill potato salad
To a large bowl, add potatoes, chopped dill pickles, red onion, celery, thinly sliced radishes, and the dressing. Toss until well combined. Taste and adjust for salt. You can serve it immediately or let it chill for at least 1 hour for the best flavor and texture. Optionally, sprinkle with smoked paprika. Check out our vegan potato salad. But honestly, we also love this as a side dish for our everyday family dinners because it’s perfect for meal prep, and we love having it ready in the fridge. Here we serve it with a delicious grilled plant-based sausage. It pairs well with other summer sides, such as:
Red cabbage slaw (green apple, carrot, red cabbage, walnuts, maple syrup, etc.) Creamy pasta salad (mayonnaise, cucumber, red onion, corn, white beans, etc.) Sautèed green beans (green beans, garlic, lemon, olive oil, etc.) Tomato cucumber salad (parsley, tomatoes, cucumber, bell pepper, red onion, etc.) Broccoli salad (broccoli, mayo, Greek yogurt, cranberries, etc.)
Red Cabbage Slaw
Sautéed Green Beans
Broccoli Salad
Creamy Pasta Salad
Refrigerator: keep in an airtight container for up to 5 days in the fridge. Take out of the fridge 15 minutes before serving if you have the time. Freezer: we don’t recommend freezing dill potato salad.
Roasted potatoes (salt, rosemary, garlic, olive oil, potatoes, etc.) Air fryer potatoes (rosemary, potatoes, olive oil, salt, pepper, etc.) Mashed potatoes (potatoes, butter, milk, nutmeg, salt, chives, etc.) Smashed potatoes (potatoes, vinegar, parsley, garlic, red pepper flakes, etc.) Potato leek soup (leek, potatoes, vegetable broth, thyme, nutmeg, yogurt, etc.)
Air Fryer Potatoes
Mashed Potatoes
Roasted Potatoes
Smashed Potatoes
Broccoli salad (broccoli, mayo, yogurt, cranberries, vinegar, etc.) Vegan egg salad (tofu, mayonnaise, turmeric, celery, mustard, chives, dill, etc.) Carrot raisin salad (raisins, mayonnaise, grated carrot, lemon juice, etc.) Cauliflower salad (roasted cauliflower, chickpeas, tahini, lemon, parsley, etc.) Coleslaw (mayonnaise, Greek-style yogurt, red cabbage, cabbage, carrot, etc.)
For many more side dish ideas, check out our sides category page.
Coleslaw
Broccoli Salad
Carrot Raisin Salad
Cauliflower Salad
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The dressing is the star here. Fresh dill is stirred into a creamy mayonnaise and yogurt dressing, making you savor every bite of this comforting summer salad.” player-type=”default” override-embed=”default”]
