There’s something undeniably refreshing about a creamy potato salad infused with bright, herbaceous dill and tangy mustard. This Dill Potato Salad brings together tender, quartered baby potatoes bathed in a smooth Dijon-mayo vinaigrette, studded with freshly chopped dill and crisp red onion. With just 15 minutes of prep, 20 minutes of cooking, and a brief hour of chill time, it’s a breeze to whip up—even on a busy weeknight. The end result is a lively side dish that strikes the perfect balance between velvety creaminess and zingy freshness, making it a standout at summer cookouts, backyard barbecues, or cozy family dinners.
Every mouthful delivers a satisfying contrast of textures: the slight snap of the potatoes’ skins against the creamy dressing, the gentle crunch of onions, and the soft, feathery bursts of dill that glide across your palate. Whether you’re a seasoned home cook or a complete beginner, this recipe will have you feeling like a kitchen rock star. It’s also wonderfully versatile—tweak the tang level with extra apple cider vinegar, swap in Greek yogurt for a lighter twist, or leave the skins on the potatoes for an extra rustic touch. Once chilled, the flavors meld into an irresistible symphony that will have everyone reaching for seconds.
KEY INGREDIENTS IN DILL POTATO SALAD
Before diving into the cooking process, let’s explore the main players in this flavor-packed side. Each component contributes its own character and helps build a balanced, refreshing salad that’s perfect for any occasion.
- Baby potatoes
These small spuds bring a naturally sweet, earthy flavor and a tender yet firm texture when cooked just right. Their thin skins add a rustic appeal and extra nutrients.
- Fresh dill
Known for its bright, slightly citrusy aroma, dill infuses the salad with an herbaceous lift that cuts through the richness of the dressing.
- Red onion
Finely diced, red onion adds a touch of color and a sharp, crisp bite that contrasts beautifully with the creamy potatoes.
- Olive oil
A high-quality extra virgin olive oil lends a silky mouthfeel and healthy fats, helping to carry the vinegar and mustard flavors evenly across every potato piece.
- Apple cider vinegar
This tangy, fruity vinegar balances the creaminess of the mayonnaise and oil, adding a subtle sharpness that awakens the palate.
- Dijon mustard
With its gentle heat and smooth consistency, Dijon mustard acts as an emulsifier in the dressing, creating a cohesive vinaigrette.
- Mayonnaise
The backbone of creaminess in this salad, mayonnaise binds the dressing ingredients together and ensures each potato is luxuriously coated.
- Salt and freshly ground black pepper
Simple seasonings that elevate all the other flavors—salt enhances sweetness and depth, while pepper adds a mild, warming spice.
HOW TO MAKE DILL POTATO SALAD
Getting this salad from countertop to table is a straightforward process that even novice cooks can master. Below you’ll find detailed steps to ensure your potatoes are perfectly cooked, your dressing is silky smooth, and all the flavors come together seamlessly.
1. Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the water—it helps season the potatoes from the inside out and enhances their natural sweetness. Use enough water to allow the potatoes to move freely.
2. Add the baby potatoes to the boiling water and cook for about 15–20 minutes, or until they are fork-tender. Test by piercing one of the larger pieces with a fork; it should slide in easily without the potato becoming too mushy. Avoid overcooking to keep the potatoes firm.
3. Drain the potatoes in a colander and let them steam dry for a minute to remove excess moisture. Once slightly cooled but still warm, transfer the potatoes to a large mixing bowl—warm potatoes absorb dressing more readily for deeper flavor.
4. In another small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and mayonnaise. Whisk vigorously until the mixture is completely smooth and emulsified, with no visible streaks of oil or mustard.
5. Pour the dressing over the warm potatoes and use a gentle folding motion to coat each piece evenly. Ensuring the potatoes are warm helps them soak up more of the tangy, creamy dressing.
6. Add the chopped dill and diced red onion to the potato mixture. Carefully fold them in so that you distribute the herbs and onions without crushing the potatoes.
7. Taste and season with additional salt and freshly ground black pepper as needed. Adjusting at this stage lets you achieve just the right balance of savory and peppery notes.
8. Cover the bowl with plastic wrap, pressing it directly onto the surface of the salad to prevent any air from drying it out. Refrigerate for at least 1 hour to allow the flavors to meld and intensify.
9. Before serving, give the salad one final gentle toss. Garnish with a sprig of fresh dill or a few red onion rings for an inviting presentation.
SERVING SUGGESTIONS FOR DILL POTATO SALAD
When it comes to serving this versatile salad, let your imagination roam. Whether you’re hosting a backyard barbecue or packing a picnic, these ideas will help you present the Dill Potato Salad in its best light—and make your gathering even more memorable.
- Pair it with grilled meats like lemon-herb chicken or garlic-rubbed steak to contrast the smoky flavors with the salad’s bright, creamy tang. Serve on a platter with rosemary sprigs for a rustic touch.
- Create an elegant brunch buffet by placing the potato salad next to smoked salmon, freshly baked bagels, and soft cheeses. A sprinkle of capers and extra dill on top will tie the display together.
- For an al fresco picnic, jar up individual portions in small mason jars. Layer the potato salad with cherry tomato halves and cucumber slices for extra color, then top with a sprig of dill. Jars seal tightly and travel beautifully.
- Transform it into a standalone light lunch by spreading a bed of mixed greens on a plate, spooning the dill potato salad on top, and drizzling with a little extra olive oil and lemon juice for freshness.
HOW TO STORE DILL POTATO SALAD
Proper storage will keep your Dill Potato Salad tasting its best for days. Follow these simple methods to preserve its creamy texture, vibrant color, and herbaceous flavor.
- Refrigerate in an airtight container immediately after enjoying your first helping. This prevents the salad from absorbing fridge odors and keeps it fresh for up to 3–4 days.
- Press a layer of plastic wrap directly onto the surface of the salad before sealing the container. Minimizing air exposure stops the dressing from forming a watery film and keeps the ingredients plump.
- If you plan to stash leftovers for longer than a day, consider storing the dressing separately. Keep the potatoes in one container and the vinaigrette in another; combine just before serving to maintain maximum creaminess.
- For travelers or potluck contributions, pack the salad in a cooler with ice packs. Keeping everything cold until just before serving preserves the crispness of the red onion and the bright green of the dill.
CONCLUSION
From the very first creamy, tangy bite to the last herby twist of dill, this Dill Potato Salad is a shining example of how simple ingredients can come together to create something truly delightful. We’ve covered everything you need to know—from selecting and cooking the perfect baby potatoes, whisking together a mustardy vinaigrette, to giving the flavors time to meld in the fridge. Armed with fresh dill, red onion, and a few pantry staples, you’re ready to impress guests or simply elevate a weeknight meal. Feel free to customize by tossing in extra veggies, swapping mayo for Greek yogurt, or layering flavors in individual jars. Once you’ve tried it, you’ll see why this recipe earns a permanent spot in your summer side-dish rotation.
Go ahead and print this article to save in your favorite recipe binder, or bookmark it for easy reference whenever the craving strikes. You’ll also find a handy FAQ section below to troubleshoot any questions you might have. If you give this recipe a whirl, please leave a comment to share how it turned out or drop any questions if you need help along the way. Your feedback helps this recipe grow and ensures everyone can enjoy a bowl of perfectly bright, herbaceous, creamy potato salad every time.
Dill Potato Salad
Description
This bright and herbaceous salad features tender baby potatoes bathed in a creamy Dijon-mayo vinaigrette, studded with fresh dill and red onions. It’s a delightful medley of textures and flavors, chilled to perfection.
Ingredients
Instructions
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Fill a large pot with water and bring it to a boil. Add a generous pinch of salt to season the water.
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Add the baby potatoes to the boiling water and cook for about 15-20 minutes, or until they are fork-tender. Avoid overcooking to keep them firm.
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Drain the potatoes and let them cool slightly. Once cooled, transfer the potatoes to a large mixing bowl.
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In another small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and mayonnaise until the mixture is well combined and smooth.
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Pour the dressing over the warm potatoes and gently toss to combine, ensuring each piece is coated.
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Add the chopped dill and diced red onion to the potato mixture, and gently fold everything together until well mixed.
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Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
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Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.
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Before serving, give the salad a gentle toss and garnish with additional fresh dill if desired.
Note
- For added color and flavor, consider adding chopped celery or pickles.
- Greek yogurt can be used instead of mayonnaise for a tangier and lighter version.
- This salad can be made a day in advance and stored in the refrigerator.
- Leaving the potato skins on adds texture and nutrients to the salad.
- Adjust the amount of dill based on personal taste preference; more dill adds a stronger flavor.
