This creamy, tangy dill potato salad is the perfect make-ahead side for BBQs, cookouts, picnics, potlucks, or simply as a delicious accompaniment to any meal.
If you love summer sides, also check out our creamy cucumber salad, macaroni salad, pasta salad, or quinoa salad.
Why You’ll Love It
The star of this salad is the yogurt-mayo dressing—smooth, tangy, and creamy. After testing eight different versions, we finally found the perfect balance of creaminess, acidity, and fresh herbs. It’s a guaranteed crowd-pleaser!
The secret? Greek yogurt. It lightens the salad, adds protein, and gives an irresistibly smooth texture. The salad is rich yet refreshing, making it ideal for summer meals.
Pair it with zucchini fritters, lentil meatballs, or BBQ tofu for vegetarian options, or serve it alongside black bean burgers, watermelon salad, or eggplant parmigiana.
Ingredients
Salad:
- 2 lbs potatoes (Yukon Gold, red, new, or russet)
- 2 celery ribs, thinly sliced
- 1 cup radishes, thinly sliced
- 1 red onion, chopped
- ½ cup dill pickles, chopped
Dill Dressing:
- 3 tbsp fresh dill, finely chopped
- ½ cup mayonnaise (regular or vegan)
- ½ cup Greek yogurt (or non-dairy yogurt)
- 3 tbsp apple cider vinegar + 1 tbsp for potatoes
- 1 tbsp mustard (yellow or Dijon)
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika (optional, for garnish)
Instructions
1. Cook the Potatoes
Place the potatoes in a large pot, cover with cold water, and bring to a boil. Add 2 tsp salt, then simmer until fork-tender (20–30 minutes depending on size). Drain and let cool slightly.
While still warm, drizzle 1 tbsp vinegar over the potatoes, toss gently, and let cool completely.
2. Make the Dressing
In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, mustard, salt, pepper, and dill until smooth and creamy.
3. Assemble the Salad
In a large bowl, combine the cooled potatoes with celery, radishes, red onion, and pickles. Pour the dressing over the salad and toss until evenly coated. Taste and adjust seasoning if needed.
4. Serve
Serve immediately, or chill for at least 1 hour for the best flavor and texture. Optionally, sprinkle with smoked paprika before serving.
Tips & Tricks
- Choose the right potatoes: Waxy potatoes like Yukon Gold, red, or new work best. Russets will break down a bit but create a creamier texture.
- Start with cold water: Ensures even cooking.
- Vinegar while warm: Drizzle vinegar over hot potatoes for an instant flavor boost.
- Don’t skimp on Greek yogurt: Adds tang, richness, and creaminess.
- Fresh dill is essential: Dried dill is far less flavorful.
Storage
Keep in an airtight container in the fridge for 3–4 days. Avoid freezing.
Substitutions
- Potatoes: Red, baby, new, or russet
- Radishes: Grated carrots
- Red onion: Shallots or green onions
- Pickles: Other pickled vegetables or omit
- Celery: Fennel or celery seeds
- Mayonnaise: Vegan mayo or all yogurt
- Greek yogurt: Sour cream or dairy-free yogurt
- Mustard: Dijon instead of yellow
- Apple cider vinegar: Red wine vinegar
FAQ
Can I make this ahead?
Yes! It’s even better after sitting at least 1 hour in the fridge. Perfect for BBQs, potlucks, and picnics.
Can I use dried dill?
Yes, but fresh dill is brighter and more aromatic.
Can I make it vegan or dairy-free?
Yes, use vegan mayo and a non-dairy yogurt.
Nutrition (per serving, serves 8)
- Calories: 264 kcal
- Carbs: 32 g
- Protein: 5 g
- Fat: 12 g
- Saturated Fat: 1 g
- Fiber: 4 g
- Sodium: 653 mg
- Potassium: 796 mg
This Creamy Dill Potato Salad is an essential summer side: fresh, tangy, creamy, and herb-forward. Every bite is the perfect balance of softness, crunch, and flavor.