There’s something magical about a creamy, tangy potato salad that just hits the spot every time, especially when it’s packed with fresh herbs like dill. This Dill Potato Salad is everything you need for a side dish that’s fresh, flavorful, and perfect for any occasion. Whether it’s a summer BBQ, a family gathering, or a casual weeknight dinner, this dish will always bring a smile to your face.
Trust me, once you taste that zesty combination of creamy potatoes and refreshing dill, you’re going to be hooked. It’s one of those recipes that you can’t wait to make again!
Why You’ll Love Dill Potato Salad
This recipe isn’t just about the ingredients—it’s about the experience. Whether you’re making it for a picnic, a holiday feast, or just because you want something fresh and delicious, this salad is the perfect companion. Here’s why it’s a favorite:
Versatile: You can serve it with almost anything—grilled meats, fish, or even as a stand-alone dish with some bread.
Budget-Friendly: Potatoes, a few fresh ingredients, and simple seasonings are all it takes. Great taste doesn’t need to break the bank.
Quick and Easy: With minimal prep and a short chill time, you’ll have a delicious salad ready to go in no time.
Customizable: Want a little extra crunch? Add celery or onion. Prefer a bit of spice? A dash of mustard can do wonders. This recipe can be easily tweaked to suit your taste.
Crowd-Pleasing: Whether it’s a backyard party or a simple family dinner, this potato salad will be a hit. It’s always the first dish to disappear!
Ingredients
Here’s what you’ll need for this creamy, dill-filled potato salad:
Potatoes: Yukon Gold or red potatoes work best for their creamy texture when boiled. They hold up well in salads and don’t turn mushy.
Dill: Fresh dill is the star of this salad! Its herbaceous, slightly tangy flavor brings everything to life.
Mayonnaise: A classic base for creamy potato salad. It adds richness and smoothness to the mix.
Greek Yogurt: A healthier, tangy alternative that lightens up the mayo without sacrificing flavor.
Mustard: Adds a bit of sharpness and complements the creaminess of the mayo and yogurt.
Lemon Juice: Fresh lemon juice brightens up the whole dish and balances the flavors.
Salt and Pepper: To taste. These two simple seasonings make everything pop!
Red Onion (optional): A finely chopped onion adds a bit of bite and sweetness to balance the creamy dressing.
Hard-Boiled Eggs (optional): For extra richness and texture. This is optional but adds a nice touch!
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this creamy, tangy potato salad:
Boil the Potatoes: Start by placing the potatoes in a large pot and covering them with cold water. Bring it to a boil and cook until the potatoes are fork-tender, about 10-15 minutes. Drain and let them cool slightly before dicing them into bite-sized pieces.
Prepare the Dressing: While the potatoes are cooling, in a large bowl, mix together the mayonnaise, Greek yogurt, mustard, lemon juice, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning if needed.
Combine Potatoes and Dressing: Add the diced potatoes to the bowl with the dressing and gently toss to coat all the potatoes. Be careful not to mash them.
Add Fresh Dill: Fold in the fresh dill and red onion (if using). The dill will add a refreshing kick to the salad, making each bite burst with flavor.
Optional – Add Hard-Boiled Eggs: If you’re adding eggs, chop them up and fold them into the salad at this point. They’ll add richness and a creamy texture.
Chill the Salad: Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and gives the salad that perfect creamy texture.
Serve and Enjoy: When you’re ready to serve, give it a quick stir, garnish with a little extra fresh dill if desired, and dig in! It’s a great side dish for any occasion.
Nutrition Facts
- Servings: 6
- Calories per serving: 250
(Note: These values are approximate and can vary depending on ingredient quantities.)
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (not including chilling time)
How to Serve Dill Potato Salad
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve alongside grilled chicken, burgers, or fish for a well-rounded meal.
- Pair with a fresh green salad to add some crunch and balance the richness of the potato salad.
- It’s also great with a side of cornbread or warm bread rolls.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Don’t overcook the potatoes, as they should be tender but still firm enough to hold their shape in the salad.
- If you prefer a stronger dill flavor, you can add more fresh dill to taste.
- For a bit of crunch, consider adding some diced celery or pickles.
- Make it a day ahead—potato salad tastes even better after it’s had time to chill and let the flavors come together.
FAQ’s
- Can I make this potato salad ahead of time?
Yes, it actually gets better as it sits in the fridge! Make it a day ahead for the best flavor. - What type of potatoes should I use?
Yukon Gold or red potatoes are the best for this recipe because they hold their shape after boiling. - Can I use sour cream instead of Greek yogurt?
Yes, sour cream can be substituted for Greek yogurt for a slightly tangier flavor. - Can I make this salad dairy-free?
You can substitute the mayo and yogurt with vegan alternatives to make the salad dairy-free. - What can I add to make the salad spicier?
A little Dijon mustard, a dash of hot sauce, or some chopped jalapeños can add a spicy kick! - Can I use dried dill instead of fresh dill?
Fresh dill is preferred for the best flavor, but if you’re using dried, reduce the amount by half. - How long will the potato salad last in the fridge?
It will last about 3-4 days in the fridge when stored in an airtight container. - Can I make this potato salad without eggs?
Yes, eggs are optional, but they do add richness. You can easily skip them if desired. - How do I keep the potatoes from becoming mushy?
Be careful not to overcook them. Test with a fork to make sure they’re tender but not falling apart. - Can I freeze this potato salad?
It’s not recommended to freeze potato salad, as the texture may change after thawing.
Conclusion
This Dill Potato Salad is the kind of dish that makes any meal feel like a celebration. Creamy, tangy, and full of fresh flavors, it’s the perfect side to complement a variety of dishes. Whether you’re hosting a BBQ or just looking for a delicious, easy side, this potato salad is sure to be a crowd-pleaser. Enjoy every bite!
Print
Dill Potato Salad
- Prep Time: 15min
- Cook Time: 20min
- Total Time: 35min
- Yield: 8servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and flavorful potato salad featuring tender red potatoes tossed with a rich dressing of mayonnaise, sour cream, and Dijon mustard, highlighted by the fresh taste of dill. This classic side dish is perfect for picnics, barbecues, and family gatherings.
Ingredients
– 3 pounds red potatoes or yellow potatoes
– 1 1/2 cups diced celery
– 2 green onions, thinly sliced
– 3/4 cup mayonnaise
– 1/2 cup sour cream
– 2 tablespoons fresh lemon juice
– 4 tablespoons chopped fresh dill
– 1 tablespoon Dijon mustard
– Salt and freshly ground black pepper, to taste
Instructions
1. **Cook the Potatoes:**
– Place the potatoes in a large pot and cover with cold, salted water by about 1 inch.
– Bring to a boil over medium-high heat and cook until the potatoes are just fork-tender, approximately 15-20 minutes.
– Drain the potatoes and let them cool slightly. Once cool enough to handle, cut them into bite-sized pieces.
2. **Prepare the Dressing:**
– In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, fresh lemon juice, and chopped fresh dill.
– Stir until the mixture is smooth and well combined. Season with salt and freshly ground black pepper to taste.
3. **Assemble the Salad:**
– Add the diced celery and sliced green onions to the dressing in the mixing bowl.
– Gently fold in the warm, chopped potatoes, ensuring they are evenly coated with the dressing.
4. **Chill and Serve:**
– Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
– Before serving, give the salad a gentle stir and adjust seasoning if necessary.
– Garnish with additional fresh dill if desired.
Notes
– **Potato Choice:** Red or yellow potatoes are preferred for their waxy texture, which holds up well in salads.
– **Make Ahead:** This salad can be prepared up to a day in advance and stored in the refrigerator until ready to serve.
– **Variations:** For added flavor and texture, consider mixing in chopped dill pickles or capers.
– **Serving Suggestion:** Serve chilled as a side dish at picnics, barbecues, or alongside grilled meats.
Nutrition
- Serving Size: 1cup
- Calories: 328kcal
- Sugar: 3g
- Sodium: 133mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 13mg