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!
Best potatoes for potato salad
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 and tricks
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 by the time the middles have cooked through. Starting your potatoes in cold water ensures that the entire potato cooks evenly.
I like to boil my red potatoes whole. Once they have cooled completely, slice them in halves or quarters. This helps the potatoes keep their shape while boiling.
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 ribs, diced
- 1 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
- 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.
- When potatoes have cooled to room temperature, slice into halves or quarters (depending on the size of your potatoes - make the pieces bite sized and easy to eat).
- In a large bowl, add potatoes and dressing. Toss until potatoes are evenly coated. Refrigerate at least one hour to allow flavors to meld.
- Potato salad can be made a day ahead and stored in a tightly sealed container 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.
- Half or all of the mayonnaise can be substituted with plain Greek yogurt to lower calories.