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This creamy potato salad with fresh dill instantly feels like summer. It's perfect for a BBQ or sitting in the park. My family can't get enough of it. Each bite is packed with zesty flavor and brings up great childhood memories.
I gave this potato salad a shot one sunny afternoon because our garden dill was growing wild. Now it’s a must-have at every summer get together with the family.
Delicious Ingredients
- Yellow mustard: Adds punchy flavor that amps up the potatoes
- Bread and butter pickles: Give a tart, classic tang—homemade garlic dill ones are awesome if you can make them
- Crisp celery: Brings sweet crunch with every bite
- Potatoes: The main star, use small waxy ones—they hold up great
- Mayonnaise: Makes everything super moist—go homemade if you can
- White wine and apple cider vinegar: Perks it up with bright acidity, organic if possible
- Eggs: Boil them hard for the best creamy bite
- Pickle brine: Boosts that signature pickled flavor and keeps it fresh
- Flaky or sea salt: Use good quality for the best base seasoning
- Fresh cracked black pepper: Adds a little zip and brings out all the flavors
- Celery salt: Adds a nice savory bite—pick natural versions if you can
- Dill: The must-have finishing touch, fresh is best
Easy Step-by-Step Directions
- Serve it up:
- Spoon the salad out on a big plate, top with lots of dill, and chill until it's time to eat to keep it extra fresh
- Add the finishing touches:
- Gently fold in chopped dill, let it sit for a bit, then try it out to see if you want more salt, pepper, or celery salt
- Mix everything together:
- Swirl all the dressing with the egg, celery, pickles, and those potato chunks until every piece is nicely covered
- Prep your veggies:
- Chop up your pickles, eggs, and celery nice and small—toss them in with the potatoes in your biggest bowl
- Whip up the dressing:
- Stir up the mayo, mustard, pickle juice, and both types of vinegar in a big bowl, taste, and tweak if you want
- Smash and chop potatoes:
- Use a fork or masher to roughly smash about a quarter of your cooked potatoes, then chop the rest into chunky bites
- Boil potatoes:
- Cook your potatoes in salted water till they're just tender, about 10 minutes, then peel after they've cooled down
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Good to Know
Lots of protein and fiber
Tastes even better if you let it chill for a few hours or overnight—the flavors really come together
Fresh dill’s great for your gut and brings amazing flavor
My all-time favorite memory was making this with grandma for our last summer picnic—we tossed in cukes from her garden and now I never skip the dill
Storage Hacks
Want it to last? Cover and stash in the fridge, it'll stay good for two or three days. The flavors blend more the longer it sits. Toss in fresh herbs right before serving so they taste and look their best. Leftovers are awesome the next day for lunch, too.
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Switch Things Up
If mayo feels too heavy, swap for yogurt or sour cream for a lighter version. Not a fan of celery salt? Just use your regular salt instead. This dish is totally fine for vegetarians. Vegans can use their fave vegan mayo and ditch the eggs—or add some avocado instead.
Serving Ideas
Dill potato salad is awesome with barbecued sausages or oven-roasted chicken. It fits right in at a buffet or next to veggie patties. Add some crusty baguette or hearty whole grain bread and you’re set. Or keep it simple and eat it cold for a sunny-day lunch—it’s so good!
A Bite of History
Potato salad’s been big in Germany forever, especially for big gatherings and cookouts. Northern folks especially love dill since it grows well there and always ends up in savory salads. These dishes get handed down, tweaked, and made better with fresh herbs—that’s usually the family secret.
Common Recipe Questions
- → What kind of potatoes work best?
Go for mostly waxy potatoes since they don't fall apart when you toss the salad. That way, you end up with nice bites and great texture.
- → Can you put this together the day before?
Absolutely! It gets even tastier after chilling overnight, so it's great for prepping ahead.
- → How long will it last in the fridge?
It stays good for roughly two to three days if you pop it in an airtight container. It'll keep its flavor and freshness that way.
- → Should I use fresh dill or is dried okay?
Fresh dill makes the whole dish pop with bright flavor. If you only have dried, you’ll notice it’s milder—fresh is the way to go if you can.
- → What goes well with this?
It makes a great match for anything off the grill—chicken, fish, or veggie mains all play well alongside it.