Homemade Dill Potato Salad

I grew up thinking potato salad had to be slathered in mayo. That’s just what potato salad was—chunks of potato swimming in a thick, white dressing that got kind of questionable after sitting at the picnic table for a few hours.

Then a friend served me her German-style potato salad at a backyard barbecue, and it changed everything. It was light, tangy, and tasted like actual potatoes instead of just mayo delivery vehicles. The best part? It was dressed with olive oil and lemon juice, which meant I didn’t have to worry about it going bad in the summer heat.

This dill potato salad is my take on that discovery. It’s bright and fresh from the lemon and dill, with just enough mustard to give it some bite. And since there’s no mayo, you can leave it out at your next cookout without constantly checking your watch.

What Kind of Potatoes Should I Use?

For potato salad, you’ll want to pick a waxy potato variety like Yukon Gold, red potatoes, or new potatoes – these hold their shape really well after boiling and won’t turn into mush. Starchy potatoes like russets aren’t ideal here because they tend to fall apart and get mealy when you toss them with the dressing. If you can’t find waxy potatoes, fingerling potatoes are another great option and they look pretty in the salad too. Whatever you choose, try to pick potatoes that are roughly the same size so they cook evenly, or just cut larger ones into similar-sized chunks.

Options for Substitutions

This potato salad is pretty forgiving, so feel free to make a few swaps based on what you have:

• Potatoes: Waxy potatoes like Yukon gold, red potatoes, or fingerlings work best since they hold their shape after boiling. Avoid russets as they tend to fall apart and get mushy in salads.
• Dill: Fresh dill really makes this salad shine, but if you only have dried dill, use about 1 tablespoon instead of 1/4 cup. You can also try fresh parsley or cilantro for a different flavor profile.
• Spring onion: Regular yellow or red onion works fine – just use less (about 2 tablespoons finely chopped) since they’re stronger. You can also use chives or shallots for a milder taste.
• Lemon juice: White wine vinegar or apple cider vinegar can step in if you’re out of lemons. Start with 1 tablespoon and add more to taste.
• Dijon mustard: Whole grain mustard or yellow mustard both work, though yellow mustard is a bit milder so you might want to add an extra teaspoon.
• Olive oil: Any neutral oil like avocado or grapeseed oil works well if you prefer a less pronounced flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes until they’re mushy and fall apart when you try to mix them – aim for fork-tender but still firm, which usually means checking them at the 15-minute mark rather than waiting the full 20 minutes.

Another common error is adding the dressing to cold potatoes, which prevents them from absorbing all those flavors – toss everything together while the potatoes are still warm for the best taste.

Don’t skip cutting your potatoes into similar-sized pieces before boiling, as uneven chunks will cook at different rates and leave you with some pieces that are raw while others are overcooked.

Finally, resist the urge to over-stir the salad once everything is combined, since too much mixing can break down the potatoes and turn your fresh, chunky salad into something closer to mashed potatoes.

What to Serve With Dill Potato Salad?

This dill potato salad is perfect alongside grilled chicken, burgers, or any kind of barbecue since the bright lemon and fresh dill cut through rich, smoky flavors really nicely. It’s also great with simple grilled fish like salmon or cod, where the lemony dressing complements the seafood without overpowering it. For a vegetarian spread, serve it next to grilled vegetables, falafel, or a Greek-style chickpea salad for a fresh summer meal. The no-mayo aspect makes it ideal for outdoor picnics and potlucks since it holds up well in warm weather.

Storage Instructions

Store: This potato salad actually gets better after a day or two in the fridge as the flavors really meld together. Keep it in an airtight container in the refrigerator for up to 5 days. Since there’s no mayo, it holds up really well and is perfect for picnics or potlucks.

Make Ahead: I love making this a day before I need it. The potatoes soak up all that lemony, garlicky goodness overnight. Just give it a good stir before serving and maybe add a little extra fresh dill on top to brighten it up.

Serve: This salad is great served cold or at room temperature. If you’re taking it to a gathering, just pull it out of the fridge about 30 minutes before serving so it’s not ice cold. The flavors really shine when it’s not straight from the fridge.

Estimated Nutrition

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

• Calories: 1000-1150
• Protein: 10-13 g
• Fat: 55-62 g
• Carbohydrates: 110-125 g

Ingredients

For the potatoes:

• 1.25 lb potatoes (I prefer using Yukon Gold for a creamier texture)
• 1.25 tsp salt
• 1/3 cup fresh dill (finely chopped, about 1/4-inch pieces)
• 1/4 cup spring onion

For the dressing:

• 1/3 cup olive oil (I always use Lucini Extra Virgin for this)
• 3 tbsp lemon juice (freshly squeezed for better acidity)
• 1 lemon zest
• 1 garlic clove (minced into a paste for a smoother dressing)
• 2 tbsp dijon mustard (I like Grey Poupon to add a sharp tang)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp sugar
• 1/4 tsp smoked paprika

Step 1: Prepare the Dressing Base

• 1 garlic clove, minced into paste
• 2 tbsp Dijon mustard
• 3 tbsp fresh lemon juice
• 1 lemon zest
• 1/3 cup olive oil
• 1/2 tsp sugar
• 1/4 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp pepper

While the potatoes cook, make your dressing so flavors have time to meld.

In a small bowl, combine the minced garlic, Dijon mustard, lemon juice, lemon zest, olive oil, sugar, smoked paprika, and the 1/2 tsp salt and pepper.

Whisk everything together until emulsified and smooth.

Let this sit while you prepare the potatoes—the flavors will develop beautifully and the garlic will infuse throughout.

Step 2: Cook and Drain the Potatoes

• 1.25 lb potatoes
• 1.25 tsp salt

Cut the Yukon Gold potatoes into bite-sized chunks (about 1-1.5 inches)—keeping them uniform ensures even cooking.

Place them in a large pot, cover with cold water, and add the 1.25 tsp salt.

Bring to a boil and cook for 15-20 minutes until fork-tender but still holding their shape.

Drain well in a colander and transfer to a large serving bowl while still warm—warm potatoes absorb dressing much better than cooled ones.

Step 3: Combine and Finish

• cooked potatoes from Step 2
• dressing mixture from Step 1
• 1/3 cup fresh dill, finely chopped
• 1/4 cup spring onion, sliced

Pour the dressing from Step 1 over the warm potatoes and gently fold it in using a spatula, being careful not to break the potatoes.

Add the finely chopped fresh dill and sliced spring onion, folding gently to distribute evenly.

I like to let it sit for about 10 minutes before serving so all the flavors marry together—this resting time is when the magic happens and the potatoes become infused with that bright, herbaceous dill flavor.

Homemade Dill Potato Salad

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

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 1075

Ingredients Method

Ingredients

  

For the potatoes::

• 1.25 lb potatoes (I prefer using Yukon Gold for a creamier texture)
• 1.25 tsp salt
• 1/3 cup fresh dill (finely chopped, about 1/4-inch pieces)
• 1/4 cup spring onion

For the dressing::

• 1/3 cup olive oil (I always use Lucini Extra Virgin for this)
• 3 tbsp lemon juice (freshly squeezed for better acidity)
• 1 lemon zest
• 1 garlic clove (minced into a paste for a smoother dressing)
• 2 tbsp dijon mustard (I like Grey Poupon to add a sharp tang)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp sugar
• 1/4 tsp smoked paprika

Method

 

1. While the potatoes cook, make your dressing so flavors have time to meld. In a small bowl, combine the minced garlic, Dijon mustard, lemon juice, lemon zest, olive oil, sugar, smoked paprika, and the 1/2 tsp salt and pepper. Whisk everything together until emulsified and smooth. Let this sit while you prepare the potatoes—the flavors will develop beautifully and the garlic will infuse throughout.
2. Cut the Yukon Gold potatoes into bite-sized chunks (about 1-1.5 inches)—keeping them uniform ensures even cooking. Place them in a large pot, cover with cold water, and add the 1.25 tsp salt. Bring to a boil and cook for 15-20 minutes until fork-tender but still holding their shape. Drain well in a colander and transfer to a large serving bowl while still warm—warm potatoes absorb dressing much better than cooled ones.
3. Pour the dressing from Step 1 over the warm potatoes and gently fold it in using a spatula, being careful not to break the potatoes. Add the finely chopped fresh dill and sliced spring onion, folding gently to distribute evenly. I like to let it sit for about 10 minutes before serving so all the flavors marry together—this resting time is when the magic happens and the potatoes become infused with that bright, herbaceous dill flavor.