This creamy Dill Potato Salad is delicious, easy side dish. It is an all time favorite and pairs well with many dishes. This dill potato salad recipe is rich, savory and best when chilled.
Prepare it ahead of time so flavors can meld together.
Make it with full-sized red and yellow potatoes or baby potatoes. I am using baby potatoes which are easy to prepare and requires no peeling. If you like it peeled, you can do that as well.
This potato salad recipe is simple, versatile and delicious. It is a classic side dish for barbecue and more.
Omit or substitute some of the ingredients and you can still have a perfect side dish.
You can find fresh dill in the vegetable section in the grocery store with other fresh herbs. I grow dill during spring and fall but once summer and winter hits, they don’t survive.
It is really convenient to have it in my garden. I wish they thrive all year round, though.
Can I use dried dill
Sure you can, but dried dill leaf is less flavorful than fresh. Dried dill is more potent, so use a ratio of 1 tablespoon fresh dill to 1 teaspoon dried dill.
Ingredients and Substitutes
This potato salad with dill is versatile. You can omit some of the ingredients, if desired and stick with the basic potato salad recipe.
Fresh Dill Leaf – I am assuming the reason why you are checking this potato salad, you like dill. In case you don’t, substitute with fresh chives.
Baby Potatoes – use full-sized red or yellow potatoes. Boil it whole before cutting.
Mayonnaise – replace mayo with Greek Yogurt or add more sour cream.
Apple Cider Vinegar – substitute with white vinegar.
Eggs – If you want a healthier potato salad, you can omit this.
Bacon – Bacon adds another layer of deliciousness to this creamy dill potato salad but you can omit this too.
How to make creamy potato salad with dill
Make hard boiled eggs ahead of time and cool. Peel and chop.
Wash potatoes and boil in water until tender, about 25 to 35 minutes. Poke with a toothpick or fork at the center to check if done. Set aside to cool and cut in half or bite-sized pieces.
Prepare the bacon. Cut into narrow thin strips and fry until crispy. Set aside to cool. Discard the bacon grease if you have no use for it.
In a big bowl, combine celery, red onion, sour cream, mayonnaise, lemon juice, fresh dill, dijon mustard, apple cider vinegar and chopped eggs.
Once ingredients are blended, add bacon and potatoes. Mix well.
Refrigerate for an hour or longer for flavors to meld together.
That’s it. It is really easy. Have it on its own or serve it as a side dish.
Storing leftover potato salad
- Refrigerate – leftover potato salad can be stored in the fridge up to 4 days in an airtight container.
- Freeze – Potatoes doesn’t freeze well, so I don’t suggest freezing leftovers.
Pair with other delicious recipes
Dill Potato Salad
- 2 ½ pounds baby potatoes unpeeled, boiled whole and cut
- 1 cup celery diced
- ½ cup red onion chopped
- 6 slices thick bacon cut into narrow strips
- ½ cup sour cream
- ½ cup mayonnaise
- 4 hard boiled eggs peeled and chopped
- 1 ½ tablespoons lemon juice
- 3 tablespoons fresh dill minced
- ½ tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
- Wash and boil potatoes until tender, about 20-30 minutes. Cool and cut into bite-sized pieces.
- In a non stick pan, fry bacon over medium-low heat until crispy. Remove from pan and set aside. Discard bacon grease.
- In a large bowl, mix dill and other ingredients except for bacon and potatoes.
- Combine bacon and potatoes with dill mixture and refrigerate for at least one hour before serving. Enjoy!
- I prefer to make potato salad ahead of time, about 5 hours before serving so flavors can meld together. It is much tastier.
- Poke potato with a toothpick or fork at the center to check if tender.
- You can omit eggs and bacon if desired and add a little bit more mayonnaise or sour cream.
- Refrigerate leftover potato salad in an airtight container up to 4 days.
I don’t recommend freezing leftovers, potatoes does not freeze well.