Delicious Dill Potato Salad

A chilled, creamy potato salad with fresh dill is what makes every summer gathering shine. After trying a disappointing store-bought option, I was set on crafting a salad that was vibrant, tasty, and often requested by family and friends. The mix of red potatoes, hard-cooked eggs, rich dressing, and loads of dill is perfect for sunny get-togethers.

The first time I made this during a lively Fourth of July party, it was the first bowl gone from the buffet. Watching everyone come back for seconds always encourages me to make extra when a crowd's coming over.

Ingredients

• Red potatoes: they’re creamy without turning mushy, and the skin doesn't need peeling—just choose those that are firm and sprout-free
• Eggs: for a classic taste and protein; pick fresh eggs without cracks or thin shells
• Mayonnaise: gives the creamy texture; full-fat is best for flavor
• Dijon mustard: brings a kick and a bit of warmth; I love the one in a glass jar
• Kosher pickle juice: this brine adds sharpness and enhances the dill; always use some from a fresh, crunchy jar
• Garlic powder: for a mild garlic flavor, pick a high-quality powder without any extras
• Onion powder: it adds a savory taste and slight sweetness
• Kosher salt: this deepens the flavor of the potatoes and balances the dressing’s tang; finemilled is best for blending
• Black pepper: it adds a gentle heat; use fresh ground for the best flavor
• Fresh dill: for vibrant herbal notes, chop it just before mixing and include both the leaves and the fine stems

Instructions

Cook the Potatoes:

Scrub and dry your potatoes. Cut them into evenly-sized cubes so they cook properly. Put them in a big pot and cover with cold water, about one to two inches above the potatoes. Add kosher salt and bring to a boil. Lower the heat to a gentle boil and cook for seven to eight minutes, checking often until the potatoes are just fork-tender. Avoid overcooking to keep the salad from getting mushy. Drain the potatoes and let them cool completely before dressing.

Cook the Eggs:

Place eggs in a single layer in a pot and cover them with at least an inch of cold water. Bring to a boil over medium heat, then turn off the heat immediately, covering the pot. Let the eggs sit for exactly twelve minutes. Transfer them to ice water as soon as the time is up. Chill for a few minutes, then crack and peel them carefully before cutting into large chunks.

Mix the Dressing:

In a small bowl, whisk mayonnaise, Dijon mustard, pickle juice, garlic powder, onion powder, salt, and pepper together until it’s creamy and smooth. Mince the dill as finely as possible and mix it in for the best herb flavor.

Combine the Salad:

In your largest bowl, combine the cooled potatoes and eggs. Add the dressing in spoonfuls, folding gently until everything’s coated. If you want, you can add more dressing, but try not to overmix. Garnish with extra fresh dill for color and flavor. Taste and adjust the seasoning before serving it chilled.

Dill's my favorite fresh herb, and I use a lot when I make this potato salad. My kids often snag dill right from the prep bowl because it tastes like summer. At one family reunion, everyone wanted the recipe, and now it’s our go-to for every holiday.

Storing Tips

You can keep leftover potato salad in an airtight container in the fridge for two to three days. Always chill promptly after serving, and don’t let it sit out for more than two hours. Potato salad with mayo doesn’t freeze well since the dressing may separate and become grainy.

Swaps for Ingredients

You can replace half of the mayonnaise with Greek yogurt for a lighter, tangier dish. If you can't find red potatoes, Yukon Golds work really well. For a crunchy twist, add chopped sweet gherkins or extra pickles, but skip the additional pickle juice in that case.

Serving Ideas

This salad is best served icy cold as a classic side for grilled chicken, brisket, or veggie burgers. It’s also delightful topped with sliced radishes or extra hard-boiled egg slices. For a fun twist, sprinkle with sweet paprika or thinly sliced green onions.

Cultural and Family Backgrounds

Potato salad’s a must-have at American summer bashes, but every area has its unique spin. My family has a mix of Eastern European and Southern influences, so you can always count on classic dill and egg. While some families love adding celery or diced apples, I keep this dish true to my favorite flavors.

Seasonal Variations

Embrace summer with new red potatoes or freshly harvested Yukon Golds. In spring, toss in a bit of chopped chives or parsley for an added green touch. If you want a crunch in summer, throw in blanched green beans or peas.

Success Stories

This creamy dill potato salad always gets requests for seconds or the recipe. It’s particularly popular at Memorial Day get-togethers and has become our top salad for family events. A friend made it for a block party, and it was gone before the burgers were even off the grill.

Freezer Meal Options

While this dish is best enjoyed fresh, you can prepare the dressing ahead by mixing all ingredients except for the dill, then refrigerate it for up to three days. When you're ready to make the salad, add the fresh dill and mix. You can cook the potatoes and eggs a day early and store them separately.

Keep your potato salad chilled and covered. Enjoy the burst of herbal flavor at every picnic or party. This summery dish is sure to become your go-to potluck side.

Common Recipe Questions

→ How do you keep potatoes from getting mushy?

Cut the potatoes evenly and cook them just until they're tender enough to fork. Don't overboil to keep them firm.

→ Can I make this salad ahead of time?

Absolutely, you can make it a day early and keep it cold. The flavors really come together as it sits.

→ What potatoes work best?

Red potatoes are perfect since they have a creamy texture and hold their shape when mixed.

→ Is dill necessary?

Fresh dill gives a lovely flavor, but you can swap it out for chives or parsley if you'd like.

→ How long does it last in the fridge?

If stored in an airtight container, it should stay good for 2-3 days. For the best taste, eat it within that time frame.

→ Can I freeze leftovers?

It's not a good idea to freeze it because the mayonnaise can separate, affecting the texture.