There’s something truly special about a chilled dill potato salad on a warm summer afternoon. The creamy texture of the potatoes, the tangy zip from the dressing, and the burst of freshness from the dill come together in a dish that feels both comforting and refreshing.

This recipe has been a staple at our family cookouts for years. I first made it on a whim using leftover red potatoes and a handful of fresh dill from the garden — and it instantly became the star of the table. It’s quick to throw together, budget-friendly, and always a crowd favorite at picnics, barbecues, and potlucks. Let’s get into why you’re going to love this one.

Why You’ll Love This Dill Potato Salad

Get ready to add this to your summer recipe rotation. This dill potato salad checks all the boxes for an easy, make-ahead, flavor-packed side dish.

First off, it’s incredibly simple to prepare. You don’t need any fancy ingredients or cooking techniques — just a few pantry staples and fresh herbs. It’s the kind of recipe you can whip up in under 30 minutes with minimal effort.

It’s also super affordable. Using basic ingredients like potatoes, mayonnaise, and vinegar keeps costs low, while still delivering that creamy, tangy bite everyone craves.

If you’re cooking for a crowd or bringing a dish to share, this one travels beautifully and can be made in advance. In fact, the flavors only get better after a few hours in the fridge, making it an ideal prep-ahead option.

And let’s not forget how versatile it is. Whether you prefer it creamier, tangier, or with a little crunch from celery or pickles, this recipe is easy to tweak based on what you love or already have on hand.

Now that you know why this salad deserves a spot at your next gathering, let’s take a closer look at the ingredients that make it shine.

Ingredients Notes

This dill potato salad is built on simple ingredients, each one playing an important role in texture and flavor. No fillers here — just the good stuff.

Baby red potatoes are my top pick for this salad. They hold their shape beautifully when boiled, have a tender skin that doesn’t need peeling, and offer a slightly sweet, earthy flavor. Yukon golds work well too if you prefer a creamier texture, but steer clear of russets, which can fall apart too easily.

Fresh dill is what sets this recipe apart. That vibrant, grassy, anise-like flavor gives the salad a brightness that dried dill just can’t match. Be generous with it — it’s called dill potato salad for a reason.

Mayonnaise and sour cream come together to create the creamy base. The mayo gives it body and richness, while the sour cream adds a tangy kick that balances everything out. If you want to lighten things up, you can use Greek yogurt in place of the sour cream.

Apple cider vinegar adds acidity and depth. A splash or two is all you need to lift the flavor and prevent the salad from feeling too heavy. Lemon juice can be swapped in if you’re out of vinegar, but the slight sweetness of the cider vinegar is ideal here.

Dijon mustard gives the dressing that little extra pop — a subtle heat and tang that pulls everything together. It’s not overpowering, but you’d miss it if it weren’t there.

As for equipment, all you need is a large pot for boiling the potatoes, a mixing bowl for the dressing, and a spatula or spoon to gently toss everything together.

How To Make This Dill Potato Salad

Making dill potato salad from scratch couldn’t be easier, and the payoff is huge. The key is timing your steps so everything comes together while the potatoes are warm and ready to soak up the flavor.

Start by scrubbing your baby red potatoes and cutting them into bite-sized chunks. Try to keep the pieces uniform so they cook evenly. Place them in a pot of cold, salted water and bring it to a boil. Simmer until just fork-tender — you want them cooked through but not falling apart.

While the potatoes are cooking, whisk together the dressing. In a large bowl, combine mayonnaise, sour cream, apple cider vinegar, Dijon mustard, a pinch of salt, and some freshly ground black pepper. Stir until smooth, then fold in a handful of chopped fresh dill. Taste and adjust seasoning as needed.

Once the potatoes are cooked, drain them well and let them steam dry for a few minutes. This helps them hold their shape and prevents the salad from getting watery. While they’re still slightly warm, gently fold them into the dressing. Warm potatoes absorb the flavors better than cold ones, making every bite more delicious.

If you’d like to add more texture, now’s the time. Diced celery or finely chopped red onion are both great additions. For a touch of tang, toss in some chopped dill pickles or a splash of pickle juice right into the dressing.

Let the salad chill for at least an hour before serving. This allows the flavors to meld and the texture to settle into that perfect creamy consistency. It keeps well for several days, so don’t be afraid to make it ahead.

Altogether, you’re looking at about 30 minutes of prep and cook time — a small effort for a side dish that’s guaranteed to disappear fast.

Storage Options

One of the best things about dill potato salad is how well it stores. It’s just as tasty the next day — if not better.

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days. Just give it a quick stir before serving, as some of the dressing may settle or thicken slightly.

If you’re making this ahead of a party, you can prep the potatoes and dressing a day in advance and mix them together the day of for peak freshness.

Avoid freezing this salad, as the creamy dressing doesn’t hold up well to thawing. The texture of the potatoes also tends to change, becoming mealy or watery once frozen and defrosted.

To reheat (if you want a warm version), place the salad in a microwave-safe dish and heat in short bursts, stirring occasionally. It’s not traditional, but still tasty in a cozy, comfort-food sort of way.

Variations and Substitutions

This salad is super forgiving, which makes it perfect for experimenting or accommodating dietary preferences.

For a lighter version, swap the mayo and sour cream for plain Greek yogurt or a mix of yogurt and light mayo. You’ll get a tangier taste with fewer calories but still maintain that creamy texture.

Need it dairy-free? Use a plant-based mayo and skip the sour cream entirely, or sub in a dairy-free yogurt alternative. The dill and vinegar will still give you tons of flavor.

If you’re looking to add protein, try mixing in some chopped hard-boiled eggs or even flaked tuna for a more filling side dish. It turns into more of a meal than a side at that point — but a delicious one!

For extra crunch, diced celery, red onion, or even thinly sliced radishes can add a nice bite. Just be sure to chop everything finely so it doesn’t overwhelm the texture.

Not a fan of vinegar? Use fresh lemon juice instead. It’ll give you the same acidity with a brighter citrusy flavor. You can also play around with adding capers, green onions, or a sprinkle of smoked paprika on top.

No matter how you customize it, this dill potato salad is a guaranteed hit. Don’t be afraid to make it your own — that’s half the fun of home cooking.