Imagine a side dish that sings with bright herbaceous notes, creamy tang, and buttery potatoes all in one bite. This Creamy Dill Potato Salad captures that harmony, turning a classic comfort food into a show‑stopping dinner companion.
What sets this salad apart is the silky dill‑infused dressing that clings lovingly to each potato wedge, while a hint of lemon zest lifts the richness for a perfectly balanced flavor profile.
Potato lovers, herb enthusiasts, and anyone planning a backyard barbecue or a cozy family dinner will adore this dish. It works beautifully as a side for grilled chicken, baked fish, or even as a light main when paired with a crisp green salad.
The process is straightforward: boil the potatoes until fork‑tender, whisk together a luscious dill dressing, toss everything together, and let the flavors meld in the fridge. In under forty minutes you’ll have a vibrant, crowd‑pleasing salad ready to serve.
Why You'll Love This Recipe
Fresh Dill Brightness: The generous amount of fresh dill adds a garden‑fresh aroma that elevates the humble potato to a sophisticated side.
Creamy Yet Light: A blend of Greek yogurt and light mayo creates a velvety coating without weighing the dish down, keeping it feel‑good and satisfying.
Make‑Ahead Friendly: The salad improves after a short chill, giving you the freedom to prepare it ahead of time for parties or busy weeknights.
Universal Appeal: Its gentle tang, subtle herb notes, and creamy texture make it a hit with kids, adults, and even picky eaters.
Ingredients
For a salad that feels both hearty and refreshing, we rely on high‑quality potatoes, fresh herbs, and a balanced creamy dressing. The potatoes provide a buttery canvas, while the dill contributes a fragrant lift. Greek yogurt adds protein and tang, and a splash of lemon brightens the entire profile. Each ingredient is chosen to work together, creating a cohesive dish that stays moist, flavorful, and visually appealing.
Main Ingredients
- 1.5 lb (about 700 g) baby red potatoes, halved
- ¼ cup fresh dill, finely chopped
- 2 green onions, thinly sliced (white and green parts separated)
Dressing
- ¾ cup Greek yogurt (full‑fat or 2 % works best)
- ¼ cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey (optional, for a touch of sweetness)
Seasonings & Garnish
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon freshly ground black pepper
- Extra dill fronds for garnish (optional)
The potatoes soak up the tangy yogurt‑mustard blend, while the dill and green onion add layers of fresh flavor. Salt and pepper bring out the natural sweetness of the potatoes, and a drizzle of honey can soften the acidity if you prefer a milder finish. Together, these components create a salad that’s creamy, herbaceous, and perfectly balanced—ready to shine on any dinner table.
Step-by-Step Instructions
Preparing the Potatoes
Start by placing the halved potatoes in a large pot and covering them with cold water. Add a pinch of salt, then bring to a boil over medium‑high heat. Reduce to a gentle simmer and cook for 10‑12 minutes, or until a fork slides in with only slight resistance. Drain well and spread the potatoes on a baking sheet to steam‑dry for a minute—this step prevents soggy salad.
Making the Dill Dressing
While the potatoes are cooling, whisk together Greek yogurt, light mayonnaise, Dijon mustard, lemon juice, and honey in a medium bowl. The yogurt provides body, the mayo adds silkiness, and the mustard gives a subtle bite. Once smooth, stir in the chopped dill, the green parts of the onions, salt, and pepper. Taste and adjust seasoning—remember the potatoes will absorb some of the salt.
Combining & Chill
- Dress the potatoes. Transfer the warm potatoes to a large mixing bowl. Pour the dill dressing over them and gently toss with a spatula, ensuring each piece is evenly coated. The residual heat helps the dressing cling better, creating a glossy finish.
- Add the onion whites. Sprinkle the sliced white parts of the green onions into the bowl and give a quick toss. The mild onion flavor melds with the dressing without overpowering the delicate dill.
- Refrigerate. Cover the bowl with plastic wrap and chill for at least 30 minutes, preferably an hour. This resting period lets the potatoes absorb the herb‑infused sauce, intensifying flavor and improving texture.
- Finish and serve. Just before serving, fold in the green parts of the onions for a fresh crunch and sprinkle extra dill fronds if desired. Serve cold or at room temperature alongside your main course.
Tips & Tricks
Perfecting the Recipe
Use uniform potato pieces. Cutting potatoes to a consistent size ensures even cooking and a uniform bite, preventing some pieces from becoming mushy while others stay firm.
Steam‑dry after boiling. Letting potatoes sit uncovered for a minute releases surface moisture, which helps the dressing cling rather than slide off.
Flavor Enhancements
Add a teaspoon of capers or finely diced pickles for a briny pop, or stir in a pinch of smoked paprika for subtle depth. A splash of white wine vinegar instead of lemon juice can give a sharper tang if you prefer.
Common Mistakes to Avoid
Don’t over‑mix the salad once the dressing is added; vigorous stirring can break the potatoes into mush. Also, avoid adding the dressing while the potatoes are still steaming hot, as excess heat can thin the sauce and cause separation.
Pro Tips
Chill the bowl. A cold mixing bowl helps keep the dressing firm, ensuring a creamy coat rather than a runny glaze.
Season in layers. Lightly salt the potatoes before boiling, then adjust seasoning after the dressing is mixed. Layered seasoning builds depth without over‑salting.
Use a hand‑mixer for the dressing. A quick whisk on low speed creates a smooth emulsion, preventing lumps and giving a glossy finish.
Garnish just before serving. Adding fresh dill fronds at the last minute preserves their bright color and aromatic punch.
Variations
Ingredient Swaps
Swap baby potatoes for Yukon Gold or fingerling potatoes for a buttery texture. Replace Greek yogurt with sour cream for a richer mouthfeel, or use a dairy‑free yogurt to keep it light. Add chopped celery or radish for extra crunch, or stir in a tablespoon of capers for a briny twist.
Dietary Adjustments
For a vegan version, substitute the yogurt and mayo with plant‑based alternatives such as coconut‑milk yogurt and vegan mayo. Use gluten‑free mustard if needed. To keep it keto‑friendly, skip the honey and ensure the yogurt is full‑fat, which adds healthy fats without extra carbs.
Serving Suggestions
Pair this salad with grilled salmon, roasted chicken thighs, or a charcuterie board for a picnic. It also works as a topping for open‑face sandwiches or as a hearty addition to a brunch buffet alongside deviled eggs and fresh fruit.
Storage Info
Leftover Storage
Transfer any leftovers to an airtight container and refrigerate within two hours of serving. The salad stays fresh for 3‑4 days; the potatoes will continue to absorb the dressing, becoming even more flavorful. For longer storage, portion into freezer‑safe bags, squeeze out excess air, and freeze up to two months. Thaw in the fridge before reheating.
Reheating Instructions
Because this is a cold salad, reheating isn’t required. If you prefer a warm side, gently toss the leftovers in a skillet over low heat for 3‑4 minutes, adding a splash of broth or extra yogurt to revive the creamy texture. Avoid high heat, which can cause the dressing to separate.
Frequently Asked Questions
This Creamy Dill Potato Salad delivers a perfect blend of buttery potatoes, tangy yogurt‑mustard dressing, and fresh dill that brightens every bite. With clear, step‑by‑step instructions, storage tips, and creative variations, you’re equipped to make it flawlessly and adapt it to any dietary need. Feel free to experiment with herbs, spices, or additional vegetables—cooking is your canvas. Serve it chilled, enjoy the burst of flavor, and let it become a beloved staple at your table.
