Classic Dill Potato Salad

Finding a potato salad that works for everyone at your summer cookout can be tricky, especially when you’re dealing with egg allergies or guests who just aren’t fans of the traditional mayo-and-egg combo. Plus, let’s be honest—nobody wants to stress about food safety when hard-boiled eggs are sitting out in the summer heat for hours.

That’s exactly why this dill potato salad has become my secret weapon for backyard barbecues and potlucks. It’s completely egg-free, packed with fresh dill flavor, and has just the right creamy texture thanks to a simple combo of mayo and Greek yogurt. Best of all, it comes together in under 30 minutes and tastes even better the next day.

What Kind of Potatoes Should I Use?

For potato salad, you’ll want to pick a potato that holds its shape after boiling rather than falling apart into mush. Waxy potatoes like Yukon Gold, red potatoes, or new potatoes are your best bet since they have less starch and keep their texture nicely. Russet potatoes aren’t ideal here because they’re too starchy and tend to break down, turning your salad into more of a mashed potato situation. If you can only find russets, just be extra gentle when mixing and try not to overcook them – you want them fork-tender but still firm enough to cube.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps, so here are some options:

• Potatoes: Yukon golds, red potatoes, or russets all work great here. Just keep in mind that russets are starchier and can get a bit mushy, so watch them carefully while boiling.
• Red onion: You can use yellow or white onion instead, though they’ll be a bit sharper. For a milder flavor, try green onions or shallots.
• Mayonnaise: If you want to lighten things up, you can replace half or all of the mayo with Greek yogurt or sour cream. The texture will be slightly tangier but still creamy.
• Fresh dill: Don’t have fresh dill? Use 2 tablespoons of dried dill instead. Just remember that dried herbs are more concentrated, so you’ll need less.
• Yogurt: Sour cream works as a one-to-one swap here, or you can use additional mayonnaise if that’s what you have on hand.
• Cider vinegar: White vinegar, white wine vinegar, or even lemon juice will give you that tangy kick if you’re out of cider vinegar.
• Celery seed: If you don’t have celery seed, you can add finely diced celery for crunch and flavor, or just leave it out – it won’t make or break the salad.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with potato salad is overdressing it while the potatoes are still warm, which causes them to absorb too much mayo and turn mushy – always let your potatoes cool completely before mixing with the dressing.

Overcooking the potatoes is another common problem that leads to a gluey texture, so start checking them at 15 minutes by poking with a fork; they should be tender but still hold their shape when you drain them.

To get the best flavor, dice your red onion finely and let it sit in the cider vinegar for a few minutes before mixing it into the dressing, which mellows out the sharp bite and adds extra tang.

Finally, don’t skip the chilling time – potato salad tastes much better after sitting in the fridge for at least 2 hours, as this gives the flavors time to blend together properly.

What to Serve With Dill Potato Salad?

This potato salad is perfect for summer cookouts and pairs beautifully with just about anything you’d throw on the grill. I love serving it alongside grilled chicken, burgers, or hot dogs for a classic backyard barbecue spread. It also works great with pulled pork sandwiches or grilled fish like salmon or tilapia. For a complete meal, add some corn on the cob and coleslaw to round out your plate, or pack it up for picnics with cold fried chicken and fresh watermelon slices.

Storage Instructions

Store: Keep your potato salad in an airtight container in the fridge for up to 4 days. Since there are no eggs in this recipe, it actually holds up really well! The flavors get even better after a day or two as the dill and seasonings have more time to soak into the potatoes.

Make Ahead: This is a great dish to prep the night before a gathering. Just give it a good stir before serving since the dressing might settle a bit. If it seems a little dry after sitting, you can mix in an extra tablespoon or two of mayo to freshen it up.

Serve: Potato salad tastes best when it’s cold, so pull it out of the fridge about 10 minutes before serving if you want to take the chill off. Always use a clean spoon when scooping it out to keep it fresh longer.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 22-28 g
• Fat: 105-115 g
• Carbohydrates: 180-200 g

Ingredients

For the potatoes:

• 3 lb potatoes (I always use Yukon Gold for a creamier texture)

For the dressing:

• 1 red onion (finely diced into 1/4-inch pieces)
• 1 cup mayonnaise (I prefer Hellmann’s for the best tang)
• 6 tbsp fresh dill
• 1/3 cup yogurt (I use Fage plain Greek yogurt for extra silkiness)
• 2 tbsp mustard
• 1 tbsp cider vinegar
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/8 tsp celery seed
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Step 1: Prepare and Cook the Potatoes

• 3 lb potatoes

Peel the Yukon Gold potatoes and cut them into uniform 1-inch pieces—this ensures even cooking and the right texture for potato salad.

Place them in a large pot, cover with cold water by about 2 inches, and bring to a boil over high heat.

Cook for 15-18 minutes until the potatoes are fork-tender but still hold their shape; they should break apart easily but not fall apart.

Drain well in a colander and spread them on a baking sheet or large plate to cool to room temperature, about 10-15 minutes.

I find that cooling them on a sheet helps them cool faster and more evenly than leaving them in a bowl.

Step 2: Build the Creamy Dressing Base

• 1 cup mayonnaise
• 1/3 cup yogurt
• 2 tbsp mustard
• 1 tbsp cider vinegar
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/8 tsp celery seed
• 1/4 tsp black pepper
• 6 tbsp fresh dill
• 2 tbsp fresh parsley, chopped

While the potatoes cool, whisk together the mayonnaise, Greek yogurt, and mustard in a large mixing bowl until smooth and well combined.

Add the cider vinegar, garlic powder, salt, celery seed, and black pepper, stirring until the spices are evenly distributed and no lumps remain.

Taste the dressing and adjust seasoning as needed—remember that potatoes are mild, so the dressing should taste slightly bold at this stage.

Finely chop the fresh dill and parsley and fold them in, reserving just a small pinch of each for garnish if desired.

Step 3: Combine Potatoes and Dress While Warm

• cooled potatoes from Step 1
• 1 red onion, finely diced
• creamy dressing from Step 2

Add the cooled potatoes from Step 1 to the dressing bowl, along with the finely diced red onion.

Gently fold everything together until the potatoes are evenly coated with the creamy dressing.

I like to use a rubber spatula and fold carefully to keep the potatoes intact rather than mashing them.

The warm potatoes will absorb the dressing flavors more effectively than cold potatoes, creating a more flavorful final dish.

Step 4: Chill and Set the Flavors

Transfer the dressed potato salad to a serving bowl or container and refrigerate for at least 2 hours, or up to 24 hours.

This resting time allows the flavors to meld and intensify, and gives the dressing time to fully coat each piece of potato.

The salad will taste better the next day as the dill and other seasonings continue to develop.

Before serving, give it a gentle stir and taste for seasoning, adding a pinch more salt or vinegar if needed.

Classic Dill Potato Salad

Delicious Classic Dill Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 47 minutes mins

Servings: 8 servings

Calories: 1800

Ingredients Method

Ingredients

  

For the potatoes::

• 3 lb potatoes (I always use Yukon Gold for a creamier texture)

For the dressing::

• 1 red onion (finely diced into 1/4-inch pieces)
• 1 cup mayonnaise (I prefer Hellmann's for the best tang)
• 6 tbsp fresh dill
• 1/3 cup yogurt (I use Fage plain Greek yogurt for extra silkiness)
• 2 tbsp mustard
• 1 tbsp cider vinegar
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/8 tsp celery seed
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Method

 

1. Peel the Yukon Gold potatoes and cut them into uniform 1-inch pieces—this ensures even cooking and the right texture for potato salad. Place them in a large pot, cover with cold water by about 2 inches, and bring to a boil over high heat. Cook for 15-18 minutes until the potatoes are fork-tender but still hold their shape; they should break apart easily but not fall apart. Drain well in a colander and spread them on a baking sheet or large plate to cool to room temperature, about 10-15 minutes. I find that cooling them on a sheet helps them cool faster and more evenly than leaving them in a bowl.
2. While the potatoes cool, whisk together the mayonnaise, Greek yogurt, and mustard in a large mixing bowl until smooth and well combined. Add the cider vinegar, garlic powder, salt, celery seed, and black pepper, stirring until the spices are evenly distributed and no lumps remain. Taste the dressing and adjust seasoning as needed—remember that potatoes are mild, so the dressing should taste slightly bold at this stage. Finely chop the fresh dill and parsley and fold them in, reserving just a small pinch of each for garnish if desired.
3. Add the cooled potatoes from Step 1 to the dressing bowl, along with the finely diced red onion. Gently fold everything together until the potatoes are evenly coated with the creamy dressing. I like to use a rubber spatula and fold carefully to keep the potatoes intact rather than mashing them. The warm potatoes will absorb the dressing flavors more effectively than cold potatoes, creating a more flavorful final dish.
4. Transfer the dressed potato salad to a serving bowl or container and refrigerate for at least 2 hours, or up to 24 hours. This resting time allows the flavors to meld and intensify, and gives the dressing time to fully coat each piece of potato. The salad will taste better the next day as the dill and other seasonings continue to develop. Before serving, give it a gentle stir and taste for seasoning, adding a pinch more salt or vinegar if needed.