I love making this potato salad because it feels creamy and comforting without being too heavy. The fresh dill adds a bright herbal flavor that pairs perfectly with the potatoes and crunchy vegetables.
This recipe is easy to prepare ahead of time, which makes it perfect for gatherings and meal prep. I also enjoy how customizable it is since I can use vegan or traditional ingredients depending on what I have available.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds potatoes, boiled, peeled, and cut into bite-size chunks
2 ribs celery, thinly sliced
1 cup radishes, thinly sliced
1 red onion, chopped
1/2 cup dill pickles
3 tablespoons fresh dill, finely chopped
1/2 cup vegan mayo or regular mayo
1/2 cup Greek yogurt or non-dairy yogurt
3 tablespoons apple cider vinegar, plus 1 tablespoon for the potatoes
1 tablespoon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika, optional for garnish
Directions
I add the potatoes to a large pot and cover them with cold water.
I bring the water to a boil, stir in salt, and cook the potatoes for about 20–30 minutes until fork-tender.
After draining the potatoes, I let them cool slightly until they are easy to handle.
I peel the potatoes if desired and cut them into bite-sized chunks.
While the potatoes are still warm, I drizzle them with 1 tablespoon of apple cider vinegar and gently toss them. I let them cool completely while preparing the remaining ingredients.
In a small bowl, I whisk together the vegan mayo, Greek yogurt, apple cider vinegar, mustard, salt, black pepper, and chopped fresh dill until smooth and creamy.
In a large mixing bowl, I combine the potatoes, celery, radishes, red onion, and dill pickles.
I pour the dressing over the potato mixture and toss everything gently until evenly coated.
I taste the salad and adjust the seasoning if needed.
I either serve the potato salad immediately or chill it in the refrigerator for at least 1 hour for even better flavor and texture.
Before serving, I sometimes sprinkle smoked paprika on top for extra color and flavor.
Servings and Timing
This recipe makes about 6 servings.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Variations
I sometimes add chopped hard-boiled eggs for extra protein and richness. When I want more crunch, I mix in diced cucumbers or shredded carrots.
For a tangier flavor, I occasionally add extra pickles or a splash of pickle juice to the dressing. I also enjoy using fresh chives or parsley alongside the dill for more herb flavor.
storage/reheating
I store the potato salad in an airtight container in the refrigerator for up to 4 days. I actually think the flavor gets even better after sitting for a few hours.
Before serving leftovers, I usually stir the salad well because the dressing can settle slightly. Since this salad is meant to be served cold, reheating is not recommended.
FAQs
What type of potatoes work best for potato salad?
I usually use Yukon Gold or red potatoes because they hold their shape well and have a creamy texture.
Why add vinegar to warm potatoes?
I drizzle vinegar onto warm potatoes because they absorb flavor better while still warm.
Can I make this potato salad ahead of time?
I love making it ahead because chilling the salad helps the flavors blend together beautifully.
Can I make this recipe dairy-free?
I can easily make it dairy-free by using vegan mayo and non-dairy yogurt.
How do I keep potato salad from becoming mushy?
I avoid overcooking the potatoes and gently toss the salad to keep the potato chunks intact.
Conclusion
This dill potato salad is creamy, fresh, tangy, and full of texture in every bite. I love how the bright dill flavor pairs with the tender potatoes and crunchy vegetables to create a side dish that works for almost any occasion. Whether I serve it at barbecues, family dinners, or summer gatherings, it is always a favorite at the table.
An easy homemade potato salad with tender potatoes, tangy dressing, fresh dill, and crisp vegetables perfect for BBQs and summer gatherings.
Author:Sarah
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6 servings
Category:Side Dish
Method:Boiled
Cuisine:American
Diet:Vegetarian
Ingredients
2 pounds potatoes, boiled, peeled, and cut into bite-size chunks
2 ribs celery, thinly sliced
1 cup radishes, thinly sliced
1 red onion, chopped
1/2 cup dill pickles, chopped
3 tbsp fresh dill, finely chopped
1/2 cup vegan mayo or regular mayo
1/2 cup Greek yogurt or non-dairy yogurt
3 tbsp apple cider vinegar, plus 1 tbsp for potatoes
1 tbsp mustard
1 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika, optional for garnish
Instructions
Boil the Potatoes
Add the potatoes to a large pot and cover with cold water. Bring to a boil, add 2 teaspoons of salt, and cook for 20–30 minutes until fork-tender.
Peel and Prep
Drain the potatoes and allow them to cool slightly until easy to handle. Peel if desired, then cut into bite-sized chunks. While still warm, drizzle with 1 tablespoon apple cider vinegar and toss gently. Let cool completely.
Make the Dressing
In a small bowl, whisk together the mayo, Greek yogurt, 3 tablespoons apple cider vinegar, mustard, salt, black pepper, and fresh dill until smooth.
Combine the Salad
In a large mixing bowl, add the potatoes, celery, radishes, red onion, dill pickles, and dressing.
Toss everything together gently until evenly coated.
Taste and adjust seasoning if needed.
Serve immediately or chill for at least 1 hour for the best flavor and texture.
Garnish with smoked paprika if desired before serving.
Notes
Waxy potatoes like Yukon Gold or red potatoes work best.
Tossing warm potatoes with vinegar enhances flavor absorption.
Chilling the salad allows the flavors to meld beautifully.
Store leftovers in the refrigerator for up to 3 days.
