It’s not a true summer backyard party without a big bowl of Potato Salad! This creamy Dill Potato Salad is a delicious twist on your traditional version. The best part is that you can make it ahead of time. The burst of fresh dill in this salad is the perfect summer flavor!
You know what I love about homemade potato salad? There are so many ways to make it, I never get bored with it! Seriously, I have at least six different recipes that I’ve shared and the each have their own special twist!
But, today it’s all about this Dill potato salad. This one tastes like summer in a bowl with all that fresh dill in the tangy creamy dressing. The colors are also great with the red from the potatoes and the green from the herbs.
The Best Dill Potato Salad Recipe
- This salad has the best dressing! It’s a little tangy from mustard and pickle juice and creamy from the mayonnaise. Add in all that fresh dill and it just takes it over the top.
- The salad also has hard boiled eggs and, of course, lots of red potatoes. Combine them with that amazing dressing and you get the best potato salad.
- You can make it a day in advance so it’s perfect for all the summer parties, BBQs, picnics, and potlucks.
- Red Potatoes – Cut them into bite-sized pieces that are the same size. We recommend red potatoes because they will hold their shape the best and stay firm.
- Chopped hard-boiled eggs – Cook them on the stove, in the Instant Pot, or in your air fryer! Heck, you can even buy them! You can skip them if you aren’t a fan, but we think they really add the finishing touch.
- Mayonnaise – If you want to use Miracle Whip you can, but it will add a sweeter flavor to your salad.
- Dijon mustard – Adds the perfect tang to the salad!
- Kosher Pickle Juice – Don’t skip this! It gives the dressing a great tangy flavor.
- Seasonings – A mixture of garlic powder, onion powder, salt and pepper.
- Chopped dill – Use fresh dill for the best flavor! Since this salad is named after this ingredient it’s a must add.
How to Prepare the Potatoes
Place the potatoes in a large pot and cover them with 1 to 2 inches of cold water. Season the water with salt.
Bring the water to a boil. Once the water is boiling reduce the heat to maintain a low boil. Cook the potatoes for 7-8 minutes or until the potatoes are fork-tender. Do NOT overcook the potatoes or they turn to mush when you make the salad. We don’t want mashed potatoes!
Drain the potatoes and let them cool by spreading them out on a sheet pan.
How to Make the Dressing
Combine the mayo, mustard, pickle juice, garlic powder, onion powder, salt and pepper in a small bowl. Mix until the dressing is smooth.
Finely mince the fresh dill and add it to the dressing. Stir to combine.
How to Assemble the Salad
Place the potatoes and chopped eggs in a large mixing bowl.
Add some of the dressing and gently fold it into the salad. Continue to add as much dressing as you like until the salad has reached your desired consistency.
We recommend making this ahead of time and letting it sit in the refrigerator for a few hours before serving so it’s nice and cold, plus the flavors really come together!
Garnish with extra dill for serving.
You can add as much or as little of the dressing as you like. Just add it in small amounts until the salad has the right amount of creaminess you like. If you have extra dressing leftover it makes a great dip for veggies!
Any leftover dressing may be stored in the fridge for two to three days in an airtight container.
It’s best to use kosher pickle juice instead of a sweeter pickle variety as sweet pickle juice will change the taste of the dressing.
This potato salad can be made the day before and stored in an airtight container in the fridge.
Be sure to keep the salad chilled since it’s made with mayonnaise. It’s better to keep it in the refrigerator instead of sitting out at room temperature.
If you serve it at a potluck make a bowl with an ice bath in it and then sit the serving bowl with the salad in that. It will help keep it cold while serving. Great for a hot sunny day!
Leftover potato salad can be stored in an airtight container in the refrigerator for 2-3 days.
Dishes to Serve with It
Any waxy variety is best because they hold their shape better when cooked. I love red potatoes for this salad but you can also use Yukon gold, new potatoes, or even fingerlings.
Yes, you should cut the first. If you boil the potatoes whole it will be difficult to cut them into cubes after the are cooked. They also take longer to boil. So, cube them first for best results!
They are done when you can pierce them with a fork and there’s little resistance.
Not it won’t freeze well because of the mayonnaise.
This recipe will carry you through all the summer events – it’s so good! I get lots of requests for it every year, and I always have copies of the recipes to share because people always ask for it! Give it a try – I know you will love it.
More Summer Salad Recipes
- Pesto Pasta Salad tastes like summer in a bowl with fresh tomatoes, basil pesto, and pasta. Serve it cold for a great side dish.
- For a healthy option, make my Watermelon Salad. It’s so light and refreshing!
- No BBQ is complete without homemade Macaroni Salad! It’s creamy, cold. and full of flavor.
- Make a Greek Salad for your next potluck and watch it disappear! Everyone loves the flavors.
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If you make this recipe please tag me on Instagram @julieseatsandtreats or #julieseatsandtreats. That way I can see your delicious dish!!!
- 10 large Red Potatoes
- 6 Eggs
- ½ cup Mayo
- 2 Tbsp Dijon mustard
- 3 Tbsp Kosher Pickle Juice
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Kosher Salt split
- ¼ tsp Pepper
- ¼ cup Fresh Chopped Dill + more for garnish
Prepare The Potatoes:
- Thoroughly wash, scrub, and dry 10 large red potatoes.
- Cut all of the potatoes into cubes (making sure they are all relatively the same size to ensure even cooking). Place the potatoes in a large pot and cover them by 1-2 inches of cold water. Add ¼ tsp. Kosher salt to the potatoes.
- Bring the water to a boil. Once the water is boiling reduce to a low boil. Cook the potatoes on a low boil for 7-8 minutes or until the potatoes are fork tender.
- Once the potatoes are tender (but not mushy) place them in a strainer and drain all of the water. Allow the potatoes to cool in the strainer or alternately you can spread them out on a sheet pan to speed up the cooling process.
Prepare The Eggs:
- Place 6 eggs in a pot and cover them by 1-2 inches of cold water.
- Place the pot (uncovered) on the stove top and bring the water to a boil. Once the water is boiling, turn off the heat, cover, and set a timer for 12 minutes (leaving the pot on the burner).
- After 12 minutes, remove the eggs with a slotted spoon and place them in a bowl of ice water to cool. Allow the eggs to cool for at least 5 minutes in the ice bath. Remove the eggs and dry with a towel.
- To peel lightly tap each egg on a hard surface and carefully peel and discard the shells. Place the peeled eggs on a cutting board and cut into chunks.
Prepare The Dressing:
- Add ½ cup mayo, 2 Tbsp. Dijon mustard, 3 Tbsp. kosher pickle juice, ½ tsp. Garlic powder, ½ tsp. Onion powder, ¼ tsp. kosher salt, and ¼ tsp. Pepper to a small bowl. Stir until completely combined with a fork or a small whisk.
- Finely mince ¼ cup of fresh dill. Add the dill to the dressing and stir until combined.
Assemble The Potato Salad:
- Place the cooled potatoes and chopped eggs in a large mixing bowl. Drizzle some of the dressing over the top and carefully fold the dressing into the salad. Continue to add as much dressing as you like until the salad has reached your desired consistency.
- To Serve: Garnish with extra minced dill and adjust salt and pepper levels as needed.