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A creamy potato and dill salad brings summer to your table right away and goes great at backyard BBQs or any sunny day picnic. Around here, everyone loves this version because every forkful is full of punchy flavor and old memories.
I tried this potato salad for the first time on a warm family afternoon when we had dill sprouting in the backyard. Ever since, it's our go-to for all the summer get-togethers.
Delicious Ingredients
- Apple cider vinegar and white wine vinegar: brighten things up and bring all the flavors to life. Organic is best if you can swing it.
- Celery salt: lifts the flavor, too. Try to pick a good natural one if you can.
- Black pepper: gives it a touch of bite and really stands out if you use freshly ground.
- Salt: the base seasoning. Fine sea salt is a solid pick.
- Cucumber brine: boosts the pickle taste and makes everything extra fresh.
- Yellow mustard: adds a little zing and highlights the potato.
- Mayonnaise: gives it that smooth and juicy thing. Homemade with simple stuff is the move.
- Fresh dill: steals the show and packs in herbal punch. Snag it from your market or the garden.
- Fresh cucumbers: give a tangy bite. Some homemade garlic pickles are perfect here.
- Eggs: make it creamy and satisfying. Hard-boiled eggs just taste great in here.
- Potatoes: give salad that hearty bite. Go with firm small guys if possible.
- Celery stalk: keeps things crunchy and adds a subtle sweetness.
Step-by-step directions
- Serving time:
- Spoon the salad out onto a platter, sprinkle on extra dill, and chill until you’re ready so it stays nice and cool.
- Final touches:
- Stir in chopped dill, let it hang out for a couple minutes, then taste and add salt, pepper, or celery salt if you need to.
- Mix it up:
- Give everything a big toss with your homemade dressing so every potato chunk gets coated.
- Dice and combine:
- Chop eggs, celery, and pickles into little cubes and throw them in the bowl with the potatoes.
- Whip up the dressing:
- Bust out a big bowl and mix up mayo, mustard, cucumber brine, apple cider, and white wine vinegar. Taste it and tweak if needed.
- Mash and chop potatoes:
- Take about a quarter of the cooked potatoes and mash them a bit with a fork or masher. Chop the rest into rough pieces. This gives the salad great texture.
- Boil potatoes:
- Simmer potatoes in salted water until soft but not mushy, about 10 minutes. Cool them, then peel off the skins.
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Good to know
Packed with protein and fiber
Gets better if you let it hang out in the fridge a few hours or overnight so flavors meld
Fresh dill helps your tummy and the taste really pops
My best memory with this salad is the last summer picnic with my grandma when we upgraded it with her fresh garden cucumbers. We never skip the fresh dill anymore.
Storage hints
This potato salad lasts in the fridge for maybe two or three days, no problem. Overnight, the flavors get even stronger. Add fresh herbs right before serving so they keep their pop. If you’ve got leftovers, it’s a perfect lunch snack tomorrow.
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Swapping stuff out
If mayo isn’t your thing, use yogurt or sour cream to lighten it up. Not into celery salt? Regular rock salt works fine. Vegetarians can dive right in, too. Vegans—grab a plant-based mayo and skip or swap the eggs for avocado.
Serving ideas
Dill potato salad is awesome next to grilled sausages or roasted chicken. But it also works on a buffet or with veggie patties. Grab some baguette or hearty whole-grain bread to go along. It’s even delicious straight from the fridge for a chilly summer lunch.
A little food history
Potato salads have a long-standing spot in Germany, especially during holidays and BBQ season. Folks in the north love dill because it grows like crazy there, and you’ll find it in lots of hearty salads. Traditions run strong, with every family adding their special twist—and fresh herbs are usually the secret.
Common Recipe Questions
- → What's the best potato to use?
Go for mostly waxy potatoes since they hold their shape and have a good bite when you mix them up.
- → Can I make this a day in advance?
Totally, the flavors actually get even better after sitting in the fridge—perfect for making ahead.
- → How long does the potato salad stay good?
Sealed tight and chilled, you can keep it fresh and tasty for about 2 to 3 days.
- → Should I use fresh or dried dill?
Fresh dill really stands out for flavor and brightness—dried dill just isn’t the same.
- → What sides go great with it?
It matches up well with things like grilled meat, fish, or veggie mains.