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4.98 from 75 votes

Creamy Dill Potato Salad

Delicious creamy potato salad with fresh dill for an amazing summer salad recipe!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 335kcal
Author: Julie Evink

Ingredients

  • 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

Instructions

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.

Notes

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.

Nutrition

Calories: 335kcal | Carbohydrates: 44g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 456mg | Potassium: 1280mg | Fiber: 5g | Sugar: 4g | Vitamin A: 322IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 3mg