Dill Potato Salad is an easy and flavorful side dish for your next barbecue. Red potatoes, celery, and onions are coated in a creamy homemade dill dressing.
Potato salad is a staple at picnics, barbecues, and other summer parties. This dill potato salad includes fresh dill and lemon juice, which adds a bright and fresh flavor.
You’ll love this recipe because it’s easy to make and includes easy to find ingredients. It’s simple, but full of flavor!
What potatoes to use
I like to use red potatoes in my potato salad for several reasons. They are less starchy than other potatoes, so they tend to hold their shape better when cooked.
This lends to a nice presentation and texture for your potato salad. Plus, the red skins look nice and add color and texture to your potato salad.
If you need to substitute the red potatoes in this recipe, try to choose another waxy potato, like new potatoes or fingerling potatoes.
I also like to use yukon gold potatoes. They are slightly more starchy, but still hold their shape well for a potato salad. Yukon golds are a great all-around potato to keep on hand to any type of preparation.
Russet potatoes, while readily available and easy to find, are not ideal for potato salads. They are very starchy and easily fall apart when cooked. Russet potatoes are best served as Creamy Mashed Potatoes or baked potatoes.
Potato salad tips
Always overcooking your potatoes? First, start your potatoes in a pot of cold water, then bring to a boil.
If you start with boiling water, the outsides of your potatoes will overcook and the middles will undercook. Starting your potatoes in cold water ensures that the entire potato cooks evenly.
I like to boil my red potatoes whole. Then, once they have cooled completely, slice them in halves or quarters.
Make sure that your potatoes are completely cooled to room temperature before adding your dressing. Adding a mayonnaise based dressing to hot potatoes will cause it to melt and become oily.
Dill Potato Salad
- 3 pounds red potatoes
- 2 celery stalks diced
- 1 small red onion diced
- 1 cup mayonnaise
- 1 tablespoon dijon mustard
- 3 tablespoons fresh dill chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lemon
- In a large stock pot, add whole red potatoes. Add water, completely covering potatoes (water should go 1 inch above potatoes) and season with salt. Bring to a boil, and boil potatoes until easily pierced through with a fork, about 15 minutes.
- Drain potatoes in a colander and allow to cool to room temperature.
- Meanwhile, in a bowl, add diced celery, diced onion, mayonnaise, mustard, dill, salt, and pepper. Squeeze fresh lemon juice into bowl. Stir dressing until combined.
- When potatoes have cooled to room temperature, slice into halves or quarters (depending on size of potatoes).
- In a large bowl, add potatoes and dressing. Stir until potatoes are coated. Refrigerate 2-3 hours or until ready to serve.
More side dish recipes
- BLT Pasta Salad
- Classic Pasta Salad (for a crowd)
- Southern Macaroni Salad
- Kale Cranberry Salad with Lemon Vinaigrette
- Shepherd’s Salad (Choban Salad)
- Cowboy Caviar
- Broccoli Cauliflower Salad