This dill potato salad becomes even more delicious with green onions, dill pickles and plenty of fresh herbs and microgreens. It’s an ideal side for summer picnics and barbecues.
Serve this potato salad alongside burgers, grilled chicken or steak for a classic summer menu.
Love it or leave it, potato salad is a constant at summer gatherings, potlucks and backyard barbecues.
I enjoy potato salad, but I’m picky about it—the difference between a forgettable bowl and a great one comes down to texture, seasoning and fresh accents.
What defines a good potato salad?
A good potato salad avoids being a bland, mushy, mayonnaise-covered blob. Instead, it balances creamy and crunchy textures, brings a briny note from pickles, and bright herb flavors—especially fresh dill—tied together by a well-seasoned dressing.
The Salad Dressing
I prefer a classic, mayonnaise-based dressing for potato salad, but I always add a few components to keep it lively: a touch of Dijon mustard, a splash of white wine vinegar (or lemon juice) and freshly ground black pepper. These add acidity and subtle heat so the dressing doesn’t taste flat.
The dressing is simple and versatile—great on potato salad and other dishes that need a creamy, tangy finish.
What potatoes to use
Not all potatoes behave the same when cooked. For salads you want waxy varieties because they hold their shape after boiling. Starchy, floury potatoes tend to fall apart and are better saved for mashed potatoes.
Good choices include Charlotte and Desiree (common in the UK), Yukon Gold and Red Bliss (popular in the US), as well as new potatoes and fingerlings. These retain texture and make a pleasing bite when mixed with dressing and other ingredients.
Potatoes to avoid
Avoid floury varieties like Maris Piper, King Edward or Idaho Russets for potato salad. They crumble when cooked, which is great for mashing but not for a salad where distinct pieces are preferred.
Salad Ingredients
Here’s my straightforward ingredient list. The base is classic, but I like to finish the salad with chopped dill and optional microgreens for color and brightness.
- waxy potatoes
- hard boiled eggs
- dill pickles
- green onions
- fresh dill
- microgreens (optional)
Recipe Tips and Notes
- You can make this salad a day ahead; it keeps safely in the refrigerator for up to 4 days.
- Cook potatoes with their skins on and boil the eggs a day before if you prefer; peeling is easier once they’ve cooled. Boil potatoes in salted water to enhance their flavor.
- Chill the assembled salad for a couple of hours before serving so the flavors meld. Add salt after mixing in the dressing to avoid over-salting.
- Finish with a sprinkle of fresh dill and a few microgreens like cress for extra color and a bright herbal note.
Serving suggestions
This dill potato salad pairs beautifully with smoky, savory grilled foods. Think grilled steaks, chicken kebabs or classic hamburgers. It also makes a great side for cold cuts or a picnic spread.
Storage and leftovers
The salad actually improves with a little rest time. Store it in an airtight container in the refrigerator and consume within four days. The extra time lets the dressing flavor the potatoes for a more cohesive taste.
More summer salad recipes
- Pesto Potato Salad with Bacon
- Summer Tomato and Cucumber Salad
- Asian Noodle Salad with Peanut Dressing
- Classic Coleslaw
Dill Potato Salad
Ingredients
For the potato salad dressing
- 125ml/1/2cup mayonnaise (low fat is fine)
- 1 tbsp white wine vinegar or lemon juice
- 1½ tsp Dijon mustard
- 1/2 tsp black pepper
- 1 tbsp water to loosen the dressing to the right consistency
For the dill potato salad
- 4 potatoes, boiled and cooled
- 6 eggs, hard boiled
- 4 small dill pickles
- 3-4 green onions
- 2 tbsp fresh dill, divided
- salt to taste
- 1-2 tbsp microgreens such as cress (optional)
Instructions
For the potato salad dressing
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Whisk together mayonnaise, white wine vinegar (or lemon juice) and Dijon mustard with a pinch of black pepper. Add 1 tablespoon of water to reach a pourable dressing consistency.
For the dill potato salad
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Cook the eggs and potatoes in their skins, then cool and peel. Choose waxy potatoes as noted above.
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In a large bowl combine diced potatoes, chopped hard boiled eggs, diced dill pickles, sliced green onions and 1 tablespoon chopped fresh dill. Gently fold in the dressing, taking care not to mash the potatoes. Taste and add salt if needed. Refrigerate for about 2 hours to let flavors meld.
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Before serving, sprinkle with the remaining chopped dill and scatter microgreens for a fresh finish.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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