Dill Potato Salad Recipe for Dinner Tonight

I make this dill potato salad every time I need a crowd-pleasing side that holds up all afternoon. Tender red potatoes, hard-boiled eggs, and fresh dill come together in a creamy mustard dressing that tastes even better the next day. This version uses a mayo-sour cream base that is rich without being heavy, with just enough vinegar to keep it bright.

Why This Dill Potato Salad Works

The key is cooking the potatoes in salted water until just fork-tender. Overcooked potatoes absorb too much dressing and turn gummy. Undercooked potatoes taste starchy. I pull mine at exactly fork-tender and let them cool completely before dressing.

Fresh dill is non-negotiable here. Dried dill goes flat in a creamy dressing and loses its grassy, anise-like brightness. I use a full tablespoon of fresh dill in the dressing and another tablespoon folded in at the end for a double hit of flavor.

This dill potato salad recipe comes together in 35 minutes and gets better as it chills. It is the side dish I bring to every summer cookout because I can make it the night before.

Ingredients

• 2 pounds baby red potatoes, quartered
• 4 hard-boiled eggs, peeled and diced
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh dill, divided
• 1/2 cup finely diced celery
• 1/3 cup finely diced sweet onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

What You Need for Dill Potato Salad

Baby red potatoes — their waxy texture holds together after boiling and does not get waterlogged. Yukon golds are my second choice. Russets are too starchy and fall apart in the dressing.

Hard-boiled eggs — eggs add richness, creaminess, and protein. Dice them finely so they blend into the salad rather than sitting in large chunks. I boil mine for exactly 10 minutes in simmering water.

Mayonnaise — the base of the dressing. Full-fat mayo gives the creamiest result. Greek yogurt can replace half the mayo for a lighter version without losing much richness.

Sour cream — adds a subtle tang that cuts the heaviness of the mayo. It keeps the dressing from tasting flat and one-dimensional. Do not skip it.

Dijon mustard — a tablespoon of Dijon adds sharpness and depth. Yellow mustard is a milder substitute but gives a slightly sweeter result.

Apple cider vinegar — the acid brightens the whole dressing. White wine vinegar works in its place. I add half of it to the warm potatoes so they absorb it as they cool.

Fresh dill — the defining flavor of this salad. Fresh is essential. I add one tablespoon to the dressing and another tablespoon right before serving so the dill flavor stays vivid after chilling.

How to Make Dill Potato Salad

1. Place quartered baby red potatoes in a large pot. Cover with cold salted water and bring to a boil over medium-high heat.
2. Reduce heat to medium and cook for 12 to 15 minutes until fork-tender. Do not let them go soft.
3. Drain the potatoes and transfer to a large bowl. Drizzle with half the apple cider vinegar while still warm. Toss gently and let cool to room temperature.
4. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, remaining vinegar, salt, and pepper until smooth.
5. Add the celery, sweet onion, diced eggs, and 1 tablespoon of fresh dill to the cooled potatoes. Pour the dressing over the top.
6. Fold gently until everything is evenly coated. Taste and adjust salt and pepper as needed.
7. Cover and refrigerate for at least 1 hour. Fold in the remaining tablespoon of fresh dill right before serving.

Dill Potato Salad Variations

Dill Pickle Potato Salad

Add 1/2 cup of finely chopped dill pickles and 2 tablespoons of pickle brine to the dressing. The brine doubles the tangy flavor and pairs brilliantly with the fresh dill. This is the most requested version at my summer cookouts.

Greek Yogurt Dill Potato Salad

Replace the sour cream with Greek yogurt and use only 1/4 cup of mayo alongside 1/2 cup Greek yogurt. The result is noticeably lighter and tangier, with about 30% fewer calories. It still holds its shape well after chilling.

Bacon Dill Potato Salad

Cook 4 strips of bacon until crispy and crumble them into the finished salad right before serving. Reserve 1 tablespoon of bacon fat and whisk it into the dressing in place of the vinegar. The smoky fat gives the dressing a rounded, savory depth.

No-Mayo Dill Potato Salad

Replace all the mayo and sour cream with 3/4 cup of full-fat Greek yogurt. Increase the Dijon mustard to 2 tablespoons and add an extra teaspoon of vinegar. This version is tangy, creamy, and completely mayo-free without tasting like a compromise.

Tips for the Best Dill Potato Salad

• I always dress warm potatoes with half the vinegar first — they absorb the acidity as they cool, which seasons them from the inside.
• Let the salad chill for at least an hour before serving. The dressing thickens and the flavors meld together significantly after refrigeration.
• Taste the salad after chilling — it always needs a final pinch of salt once cold because chilling dulls saltiness slightly.
• I fold in the second tablespoon of fresh dill right before serving so the green color stays bright and the flavor stays sharp.
• For a firmer potato that holds its shape better in the bowl, cook the potatoes whole and quarter them after cooling instead of before boiling.

Make Ahead & Storage

This dill potato salad keeps in the fridge for up to four days in an airtight container. I make it the night before parties because the overnight rest makes the dressing even more flavorful and cohesive.

If you are making it more than a few hours ahead, hold back the second tablespoon of fresh dill and fold it in right before serving. This keeps the green herb looking vivid and fresh rather than wilted and dark.

I do not recommend freezing this salad. The mayo and sour cream dressing separates completely when thawed and the potatoes turn grainy and waterlogged.

Common Questions

Can I use dried dill instead of fresh?

You can, but the flavor is significantly milder. Use 1 teaspoon of dried dill in place of each tablespoon of fresh. Add it to the dressing only — dried dill does not work as a finishing herb because it stays coarse and slightly bitter.

Do I need to peel the red potatoes?

No. Baby red potato skins are thin, tender, and add texture and color. I leave them on. If you prefer a more uniform texture, peel them after boiling when the skins slip off easily.

How do I keep potato salad from getting watery?

Two things help. First, drain the potatoes well and let them steam-dry for a few minutes before dressing. Second, pat the diced celery dry with a paper towel before adding it — celery releases water as it sits.

Can I make this dill potato salad the day before?

Yes, and I recommend it. The flavors develop considerably overnight. Hold back the finishing dill and add it fresh before serving. Give the salad a gentle stir and taste for salt before plating.

This dill potato salad is the one recipe I make every summer without fail. Save this recipe and tap the link for the full recipe at MillennialHawk.com.