Dill Potato Salad
Dill potato salad is double loaded with lots of fresh dill and diced dill pickles. The yogurt based dressing makes it a great alternative to traditional potato salad.
Why you’ll love it: This is a very creamy potato salad and the fresh dill is so good! It makes a big batch so it’s great for a crowd.
How long it takes: 35 minutes
Equipment you’ll need: large pot, large bowl, colander
I’m so excited about this potato salad. It’s super creamy, loaded with tons of dill, and it has a yogurt based dressing which makes it a bit healthier, too. While there will always be a place in my heart for traditional potato salad, this dill potato salad is vying for my attention right now. It’s a perfect summer salad.
This recipe makes a large batch so it’s great for your next get-together. Whip up this dill potato salad in the morning and stick it in the fridge, put some crockpot baked beans on to cook, and grill some burgers. Party perfection!
Looking for easy summer cocktails? Try rosé spritzers or vodka lemonade.
About This Recipe
This potato salad has double the dill! We started with plenty of fresh dill and decided to amp it up even more with lots of chopped dill pickles which not only add flavor but plenty of crunch, too.
It’s super creamy with lots of dressing but don’t worry, the dressing is made with a mixture of healthy Greek yogurt and mayonnaise. I won’t lie and say that this is a low calorie salad because it is potato salad, after all. A leopard can’t change its spots. But it’s a really tasty potato salad and you’re going to love it!
I’ll get you started on the recipe here and give you some helpful tips. Look for complete instructions, measurements, and nutrition information on the recipe card near the end of the post.
What You’ll Need
- Red Potatoes: Red-skinned potatoes are usually small in size and have waxy flesh and edible thin skins (no need to peel!). The red skins are high in antioxidants, making this one of the most nutritious potatoes (Healthline). You’ll need three pounds.
- Celery: What’s potato salad without celery? Crisp and green, it provides the perfect crunchy bits to complement the soft potatoes.
- Red Onion: Keeping with the red theme, we chose red onions (read my tip in the recipe card for taking out some of the sharp flavor). If you prefer, a sweet onion can be substituted.
- Dill Pickles: Choose your favorite kind of pickle. We really love refrigerated pickles. Pickle spears are easiest to chop. We tried using dill pickle relish but it doesn’t have the same flavor and the pieces are too small.
- Fresh Dill: There’s plenty of dill flavor in this salad with the dill pickles and lots of fresh dill. If you can’t find fresh dill, dry dill can be substituted but use a lot less (one and a half tablespoons). Fresh dill is definitely tastier, though, and it makes a beautiful garnish, too.
- Greek Yogurt: The dressing has a yogurt base, with a 2:1 ratio to mayonnaise. We like 2% but nonfat will work too. Make sure you choose plain unflavored yogurt, not sweetened yogurt.
- Mayonnaise: In theory, you could make the dressing with 100% yogurt but we find the mayo is needed for a nice creamy dressing with better flavor.
- White Vinegar: A couple tablespoons of vinegar brightens the dressing and gives it just a bit of tang.
- Dijon Mustard: This creamy mustard adds so much flavor.
- Salt and Pepper, to taste
How To Make This Salad
Are you ready for some creamy dill potato salad? Let’s get going!
Begin by scrubbing the potatoes lightly to remove any dirt; trim off any bruises or bad spots. If the potatoes vary a lot in size, cut the bigger ones in half.
Put the potatoes in a large pot of cold water, salt the water generously, cover, and bring to a boil over high heat. Turn the heat down to medium, making sure the pot maintains a boil, and cook until the potatoes are just fork tender, about fifteen minutes. The cooking time will depend on the size of the potatoes and the size of your pan.
While the potatoes are cooking, prep the celery, onion, and dill pickles; set them aside. Drain the potatoes in a colander set inside your sink. Let them cool down a bit so you can handle them. They’ll cool faster if you spread them out on a large platter or tray.
While the potatoes are cooling, stir together the dressing ingredients. Give the dressing a quick taste to check the seasoning.
Okay, check the potatoes. Are they cool enough so you can pick them up in your fingers? Good! Cut them into bite sized pieces and put them into a large bowl. Add the celery, onions, and pickles to the bowl.
Add the dressing to the potato mixture and mix gently but thoroughly. The potatoes should be well-coated with dressing but you don’t want to mash them.
Check the seasoning one more time; add more salt and pepper if needed.
Refrigerate the salad until you’re ready to serve it.
Vinegar adds a nice tangy note to potato salad and balances out the starchy potatoes. Plain white vinegar works best for traditional potato salads. Often German potato salads call for apple cider vinegar instead.
Waxy thin-skinned potatoes are best for potato salad. Red potatoes, fingerling, or new potatoes are good examples. Russet potatoes are better for baked potatoes (try air fryer baked potatoes – so good!), mashed potatoes, or french fries. Yukon gold potatoes are versatile: excellent for French fries, mashed potatoes, and potato salad.
Wondering what to do with the rest of that bunch of fresh dill? The last time i bought dill at the grocery store, the bundle was ginormous! There must have been a pound of dill. Luckily, dill is good for lots of delicious recipes. Make homemade dill vegetable dip, or lemon salmon with dill. We love dill roasted potatoes and refrigerator dill pickles. Add dill to any of your salads or to cooked green beans.
Make It Your Own
- Not crazy about dill? Omit the fresh dill and substitute chopped sweet pickles for the dill pickles.
- If you prefer, use all mayonnaise instead of Greek yogurt. Or, substitute sour cream for the yogurt.
- Looking for a recipe without mayo? Try this herbed potato salad from Cookie + Kate, with an olive oil and fresh lemon dressing. It sounds wonderful!
Cook the potatoes and prep the veggies up to a day ahead. Cover and store them separately in the refrigerator. The dressing can also be made a day ahead and refrigerated separately.
According to Dr. Potato, homemade potato salad will keep in the refrigerator for 3 to 4 days, as long as it is covered and refrigerated promptly. However, if the salad has been at room temperature for 2 hours or more (at a potluck, picnic, etc), it should probably be discarded.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 3 pounds red potatoes, scrubbed clean
- 1 tablespoon kosher salt
- 1 cup diced celery (2 to 3 stalks)
- ½ cup diced red onion, about ½ onion (see note)
- ½ cup chopped dill pickles
- 2 cups plain Greek yogurt (I like 2%)
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 2 tablespoons Dijon mustard
- ¼ cup minced fresh dill, more for garnish
- 1 ½ teaspoons kosher salt
- ½ teaspoon coarse ground black pepper, more to taste
- Place potatoes in a large pot of cold water with 1 tablespoon salt and bring to a boil over high heat (covered). Reduce heat, maintaining boil. Boil for 15 minutes or until just tender. Cooking time will vary depending on the size of the potatoes and the size of the cooking pot.
- Drain and let potatoes cool. When cool enough to handle, cut into bite size pieces and place in a large bowl. Add celery, onion, and chopped dill pickles.
- While potatoes are cooling, prepare dressing. In a small bowl, combine Greek yogurt, mayonnaise, vinegar, Dijon mustard, dill, 1½ teaspoons salt, and pepper. Stir until well blended.
- Add dressing to potato mixture and stir lightly to combine
- Serve immediately or refrigerate until ready to serve. If desired, garnish with additional fresh dill prior to serving.
- To reduce the strong flavor of onions, soak in ice water for 10 to 15 minutes, drain well.
- Yukon gold potatoes or another thin-skinned potato variety can be substituted.
- Leftover potato salad will keep for three to four days in the refrigerator, if refrigerated promptly. It does not freeze well.
- Recipe updated 4/28/2022.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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