Dill potato salad is an easy and flavorful side dish for your next summer barbecue. Red potatoes, celery, and onions are coated in a creamy homemade dill dressing.
Potato salad is a staple at picnics, barbecues, and potlucks. You're going to love this recipe for dill potato salad because it has a bright, fresh flavor that's perfect for summer.
Tender red potatoes are tossed with onion and celery in a creamy homemade dressing. Fresh dill and lemon juice add bright and tangy flavor to the dressing that's surprisingly easy to prepare.
Dill potato salad is perfect for your next summer potluck because it transports well and can be made ahead of time. Serve it alongside your favorite pulled pork, grilled burgers, or hot dogs.
Ingredients and substitutions
- Potatoes - Red potatoes are less starchy and tend to hold their shape well when cooked. This results in a nice presentation and texture for potato salad. New potatoes or yukon gold potatoes (like in my southern potato salad recipe) are other great options. Russet potatoes are not ideal because they mash easily once cooked and don't hold up well when mixed into a salad.
- Onion and celery - Add flavor and crunch to your potato salad.
- Mayonnaise - The base of the dressing. I like and recommend Duke's mayonnaise.
- Fresh dill - Fresh dill adds a significant amount of flavor to the potato salad. If you can't find fresh dill, it can be substituted with another fresh herb of your choice. Fresh chopped basil is a great choice. Fresh dill can be substituted with dried dill at a 3:1 ratio if needed, but I recommend using fresh herbs if at all possible.
- Salt and pepper - Enhances the flavor of the dressing.
- Lemon juice - Highly recommend using freshly squeezed lemon juice for a bright, fresh flavor. Bottled lemon juice concentrate can have a harsh, stale flavor.
Tips and tricks
How to prevent overcooked potatoes - Start your potatoes in a pot of cold water and bring to a boil. If you start with boiling water, the outsides of your potatoes will overcook by the time the middles have cooked through. Starting your potatoes in cold water ensures that the entire potato cooks evenly.
Testing potatoes for doneness - Test potatoes with a fork. If they feel firm in the middle, they need more time. If there's little to no resistance, or your potatoes are falling apart when pierced, they're done.
Allow potatoes to cool - Make sure that your potatoes are completely cooled to room temperature before adding your dressing. Mayonnaise-based dressing will melt and separate, becoming oily, when poured over hot potatoes.
Chill before serving - I highly recommend chilling your potato salad for at least one hour before serving to allow the flavors to meld and potatoes to cool.
Storage
Potato salad will keep for up to 5 days in a tightly sealed container in the refrigerator.
I recommend serving potato salad at a party within one day of preparing for best flavor and texture.
Frequently asked questions
This recipe calls for 3 tablespoons of chopped fresh dill. You'll need about one small bunch of dill, or about three or four 8-inch long sprigs of dill.
If you can't find red potatoes, yukon gold potatoes are my choice for potato salad. They hold their shape well and are easy to find. I use them in my southern potato salad recipe. I don't recommend russet potatoes because they mash easily after cooking and don't hold their shape when mixed into a salad.
No, you don't need to peel your potatoes. However, you're welcome to do so if you don't like the texture of the potato skins in your salad.
Recommended
📖 Recipe
Dill Potato Salad
Ingredients
- 3 pounds red potatoes
- 2 celery ribs, diced
- ½ small red onion, diced
- 1 cup mayonnaise
- 1 tablespoon dijon mustard
- 3 tablespoons chopped fresh dill
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons fresh lemon juice, about 1 lemon
Instructions
- In a large stock pot, add whole red potatoes. Top with water, completely covering the potatoes (water should go 1 inch above potatoes) and season with salt. Bring to a boil and cook 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. Whisk to combine.
- Once potatoes have cooled to room temperature, slice into halves or quarters to make bite-size pieces.
- In a large bowl, add potatoes and dressing. Toss until potatoes are evenly coated. Refrigerate for at least one hour to allow flavors to meld.
Equipment Recommendations
Notes
- Potato salad can be made a day ahead and stored in the refrigerator until ready to serve.
- Leftover potato salad will keep for up to 5 days in a tightly sealed container in the refrigerator.
- Fresh dill can be substituted with fresh basil for a different flavor.
Made this for a baby shower and everyone loved it. My favorite potato salad recipe and the fact that it is dairy free makes it even better.
So glad to hear you enjoyed it!
Made exactly as posted, but added a tablespoon of cider vinegar for more tang. Was amazing!!