12 Fresh Dill Potato Salad Recipes for Every Gathering
Nothing beats the classic combination of tender potatoes and fresh dill for summer gatherings. These creamy, flavorful salads bring comfort food vibes to any table.
From traditional German styles to modern twists, these recipes offer something special for every taste preference and occasion.
01. Simple Five-Ingredient Dill Potato Salad
Fresh green onions and dill transform basic potatoes into crowd-pleasing perfection. This straightforward recipe delivers maximum flavor with minimal ingredients.
Ingredients: 2 pounds red potatoes, ½ cup mayonnaise, 3 tablespoons fresh dill (chopped), 4 green onions (sliced), 1 teaspoon salt, ½ teaspoon black pepper.
How To Make Simple Five-Ingredient Dill Potato Salad
1. Wash potatoes thoroughly and cut into 1-inch cubes, keeping skins on for added texture and nutrients. Place in a large pot and cover with cold salted water by 2 inches.
2. Bring water to a rolling boil over high heat, then reduce to medium-high and cook for 12-15 minutes until potatoes are fork-tender but not mushy. You want them to hold their shape when mixed.
3. Drain potatoes in a colander and let them cool for 10 minutes at room temperature. This prevents the mayonnaise from becoming too thin when mixed with warm potatoes.
4. In a large mixing bowl, whisk together mayonnaise, salt, and pepper until smooth. Add cooled potatoes and gently fold to coat evenly without breaking the pieces.
5. Fold in fresh dill and sliced green onions, mixing gently to distribute throughout. Taste and adjust seasoning as needed, then refrigerate for at least 1 hour before serving to let flavors meld beautifully.
02. Traditional German Potato Salad Without Mayo
Authentic German-style potato salad features tangy vinegar and warm bacon flavors. This mayo-free version can be enjoyed warm or at room temperature.
Ingredients: 3 pounds Yukon Gold potatoes, 6 strips bacon, ½ cup white vinegar, ¼ cup vegetable oil, 1 large onion (diced), 2 tablespoons fresh dill, 1 teaspoon sugar, salt and pepper to taste.
How To Make Traditional German Potato Salad Without Mayo
1. Boil whole unpeeled potatoes in salted water for 20-25 minutes until tender when pierced with a knife. Drain and let cool just enough to handle safely, then peel and slice into ¼-inch rounds while still warm.
2. Cook bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Remove bacon and drain on paper towels, reserving 2 tablespoons of the rendered fat in the pan.
3. Add diced onion to the bacon fat and sauté until softened and lightly golden, about 5 minutes. Stir in vinegar, oil, and sugar, whisking to create a warm dressing.
4. Pour the warm dressing over sliced potatoes in a large bowl, tossing gently to coat every piece. The warm potatoes will absorb the tangy flavors beautifully.
5. Crumble the crispy bacon and fold it in along with fresh dill. Season with salt and pepper to taste, then serve warm or let cool to room temperature for traditional German style.
03. Quick Garlic Dill Butter Potatoes
Tender new potatoes get dressed up with aromatic garlic-dill butter in just twenty minutes. This warm side dish makes an elegant addition to any meal.
Ingredients: 2 pounds small new potatoes, 4 tablespoons butter, 3 garlic cloves (minced), 3 tablespoons fresh dill (chopped), 1 teaspoon salt, ½ teaspoon black pepper.
How To Make Quick Garlic Dill Butter Potatoes
1. Scrub new potatoes clean and cut any larger ones in half so all pieces are roughly the same size for even cooking. Leave the tender skins on for extra flavor and nutrition.
2. Steam potatoes in a steamer basket over boiling water for 12-15 minutes until easily pierced with a fork. The steaming method keeps them from getting waterlogged like boiling can.
3. While potatoes steam, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned, stirring constantly to prevent burning.
4. Remove garlic butter from heat and stir in fresh dill, salt, and pepper. The residual heat will release the dill’s aromatic oils without cooking it completely.
5. Transfer steamed potatoes to a serving bowl and pour the garlic-dill butter over them. Toss gently to coat every potato piece, then serve immediately while warm and fragrant.
04. Classic Sour Cream Dill Potato Salad
Tangy sour cream and Dijon mustard create the perfect creamy base for this herb-forward salad. Five simple ingredients deliver restaurant-quality results every time.
Ingredients: 2½ pounds russet potatoes, 1 cup sour cream, ¼ cup fresh dill weed (chopped), 2 tablespoons dried parsley, 2 tablespoons Dijon mustard, salt and pepper to taste.
How To Make Classic Sour Cream Dill Potato Salad
1. Peel potatoes and cut into uniform 1½-inch chunks for consistent cooking. Place in a large pot with cold salted water covering by 2 inches, then bring to a boil over high heat.
2. Reduce heat to medium-high and cook for 15-18 minutes until potatoes are tender but still hold their shape when pierced. Avoid overcooking as mushy potatoes will make the salad watery.
3. Drain potatoes thoroughly in a colander and spread on a baking sheet to cool for 15 minutes. This cooling step prevents the sour cream from curdling when mixed with warm potatoes.
4. In a large mixing bowl, whisk together sour cream, Dijon mustard, dried parsley, salt, and pepper until smooth and well combined. The mustard adds tangy depth that complements the dill beautifully.
5. Add cooled potatoes to the sour cream mixture and fold gently to coat without breaking the pieces. Stir in fresh dill last to preserve its bright color and flavor.
6. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the salad to chill completely. Taste and adjust seasoning before serving.
05. Buttermilk Ranch Dill Potato Salad
Tangy buttermilk adds incredible creaminess and bright flavor to this updated classic. Crunchy celery and red onions provide perfect textural contrast.
Ingredients: 3 pounds red potatoes, ½ cup mayonnaise, ½ cup buttermilk, 2 tablespoons Dijon mustard, ¼ cup fresh dill, ½ red onion (diced), 2 celery stalks (chopped), salt and pepper to taste.
How To Make Buttermilk Ranch Dill Potato Salad
1. Quarter red potatoes, keeping skins on for color and nutrition. Boil in generously salted water for 12-15 minutes until fork-tender but not falling apart, testing frequently to avoid overcooking.
2. Drain potatoes well and let cool completely on a large baking sheet, about 20 minutes. Cooling prevents the dressing from becoming thin and ensures the best texture.
3. Whisk together mayonnaise, buttermilk, and Dijon mustard in a large bowl until smooth and creamy. The buttermilk creates a lighter, tangier dressing than traditional mayo-only versions.
4. Add cooled potatoes to the dressing and toss gently to coat evenly. The key is folding rather than stirring vigorously to keep potato pieces intact and looking appealing.
5. Fold in diced red onion, chopped celery, and fresh dill, distributing vegetables throughout for color and crunch in every bite. Season generously with salt and pepper.
6. Chill for at least 3 hours or overnight to let the buttermilk flavors penetrate the potatoes and the vegetables soften slightly while maintaining their crunch.
06. Cucumber Dill Potato Salad with Crunch
Fresh cucumbers add delightful crunch and cooling freshness to this creamy dill potato salad. This simple deviation from traditional recipes creates something truly special.
Ingredients: 2 pounds Yukon Gold potatoes, 1 large cucumber (diced), ¾ cup mayonnaise, 3 tablespoons fresh dill, 2 tablespoons white vinegar, 1 tablespoon sugar, 1 teaspoon salt, ½ teaspoon pepper.
How To Make Cucumber Dill Potato Salad with Crunch
1. Cut potatoes into bite-sized cubes and boil in salted water for 10-12 minutes until just tender. Be careful not to overcook as they’ll continue softening slightly as they cool.
2. Drain potatoes and spread on a clean kitchen towel to cool and remove excess moisture, about 15 minutes. This step prevents a watery salad and helps the dressing adhere better.
3. Meanwhile, dice cucumber into small pieces and place in a colander. Sprinkle with ½ teaspoon salt and let drain for 10 minutes to remove excess water that could dilute the dressing.
4. In a large bowl, whisk together mayonnaise, vinegar, sugar, remaining salt, and pepper until smooth. The vinegar and sugar balance creates a perfectly tangy-sweet dressing.
5. Add cooled potatoes to the dressing and fold gently to coat. Pat the salted cucumber dry with paper towels, then fold into the potato mixture along with fresh dill.
6. Refrigerate for 1-2 hours before serving to let flavors meld while keeping the cucumber’s satisfying crunch. Stir gently before serving and adjust seasoning if needed.
07. Old-Fashioned Creamy Dill Potato Salad
Double the creaminess with both sour cream and mayonnaise in this rich Southern-style salad. Overnight chilling allows all the flavors to meld into perfection.
Ingredients: 3 pounds russet potatoes, ½ cup mayonnaise, ½ cup sour cream, ¼ cup fresh dill, 2 tablespoons apple cider vinegar, 1 tablespoon yellow mustard, 1 teaspoon celery seed, salt and pepper to taste.
How To Make Old-Fashioned Creamy Dill Potato Salad
1. Peel and cube potatoes into uniform 1-inch pieces for even cooking. Boil in well-salted water for 14-16 minutes until tender when pierced but still holding their shape nicely.
2. Drain potatoes thoroughly and let cool completely, about 25 minutes. I like to spread them on a baking sheet to speed cooling and prevent them from continuing to cook in their own heat.
3. In a large mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, and yellow mustard until completely smooth. The double dairy creates an incredibly rich and creamy base.
4. Add celery seed, salt, and pepper to the dressing, whisking well to distribute the seasonings evenly. Celery seed adds a subtle aromatic note that complements the dill beautifully.
5. Fold cooled potatoes into the creamy dressing, coating each piece gently to avoid breaking them. Add fresh dill and fold just until distributed throughout the salad.
6. Cover and refrigerate overnight to allow the flavors to meld completely. The potatoes will absorb the dressing flavors, creating the perfect old-fashioned taste that’s worth the wait.
08. Spicy Jalapeño Dill Potato Salad
Heat lovers will adore this fiery twist on classic dill potato salad. Jalapeños and hot sauce bring serious kick that’ll make you emotional with joy.
Ingredients: 2½ pounds red potatoes, ¾ cup mayonnaise, 2 jalapeños (seeded and minced), 3 tablespoons fresh dill, 1 tablespoon hot sauce, 1 teaspoon garlic powder, 1 teaspoon paprika, salt and pepper to taste.
How To Make Spicy Jalapeño Dill Potato Salad
1. Cut red potatoes into chunks, leaving skins on for texture and color. Boil in salted water for 13-15 minutes until fork-tender but not mushy, then drain thoroughly.
2. Let potatoes cool on a baking sheet for 20 minutes while you prepare the spicy dressing. Cooling prevents the mayonnaise from becoming thin and runny when mixed.
3. Mince jalapeños finely, removing seeds for less heat or keeping them for extra fire. Mix with mayonnaise, hot sauce, garlic powder, and paprika in a large bowl.
4. Whisk the spicy dressing until smooth and well combined, then taste and adjust heat level by adding more hot sauce or jalapeños as desired for your perfect spice level.
5. Add cooled potatoes to the spicy dressing and fold gently to coat every piece without breaking them. The creamy dressing will balance the heat while letting the spice shine through.
6. Fold in fresh dill and season with salt and pepper to taste. Refrigerate for at least 2 hours to let the spicy flavors penetrate the potatoes and create an unforgettable kick.
09. Instant Pot Pressure Cooker Dill Potato Salad
Your trusty pressure cooker makes perfect potatoes for this customizable dill salad in record time. Easy to adjust ingredients to match your personal taste preferences.
Ingredients: 3 pounds baby potatoes, 1 cup water, ⅔ cup mayonnaise, ¼ cup fresh dill, 2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, ½ teaspoon garlic powder, salt and pepper to taste.
How To Make Instant Pot Pressure Cooker Dill Potato Salad
1. Add water to your Instant Pot and place the steamer basket inside. Add baby potatoes to the basket, keeping them whole for the best texture and to prevent overcooking.
2. Seal the Instant Pot and set to high pressure for 4 minutes for small potatoes or 6 minutes for larger ones. Allow natural pressure release for 10 minutes before quick-releasing remaining pressure.
3. Carefully remove potatoes and let them cool on a baking sheet for 15 minutes until easy to handle. Cut larger potatoes in half while leaving smaller ones whole for varied texture.
4. While potatoes cool, whisk together mayonnaise, white wine vinegar, Dijon mustard, and garlic powder in a large bowl until smooth. The vinegar adds brightness that cuts through the richness.
5. Add cooled potatoes to the dressing and fold gently to coat without breaking the tender pieces. The pressure cooking creates incredibly creamy potatoes that absorb flavors beautifully.
6. Fold in fresh dill and season with salt and pepper to taste. Chill for 1 hour before serving, and feel free to customize with additional herbs or vegetables as desired.
10. Tangy Italian-Style Dill Potato Salad
Italian dressing creates a zesty base for this unique potato salad variation. Multiple tangy ingredients combine for complex, bright flavors in every bite.
Ingredients: 2½ pounds russet potatoes, ½ cup Italian dressing, ¼ cup mayonnaise, 3 green onions (sliced), 3 tablespoons fresh dill, 1 tablespoon Dijon mustard, 2 tablespoons lemon juice, ½ teaspoon black pepper.
How To Make Tangy Italian-Style Dill Potato Salad
1. Peel and cube potatoes into 1½-inch pieces for hearty, satisfying bites. Boil in generously salted water for 15-17 minutes until tender but still holding their shape when gently stirred.
2. Drain potatoes well and spread on a clean kitchen towel to cool and absorb excess moisture, about 20 minutes. This prevents the dressing from becoming diluted and watery.
3. In a large bowl, whisk together Italian dressing, mayonnaise, Dijon mustard, and lemon juice until smooth. The combination creates a perfectly balanced tangy-creamy dressing with complex flavor layers.
4. Add cooled potatoes to the dressing mixture and fold gently to coat each piece evenly. The potatoes will absorb some of the tangy flavors while maintaining their texture.
5. Fold in sliced green onions and fresh dill, distributing them throughout for color and fresh flavor in every bite. The green onions add mild bite that complements the tangy dressing.
6. Season with black pepper and additional salt if needed, then refrigerate for 2-3 hours. The longer chilling time allows the Italian dressing flavors to penetrate and create incredible depth.
11. Colorful Veggie-Packed Dill Potato Salad
Rainbow vegetables transform ordinary potato salad into a nutritious, gorgeous side dish. This combination delivers incredible flavors, colors, and satisfying textures throughout.
Ingredients: 2 pounds red potatoes, ½ cup mayonnaise, 1 red bell pepper (diced), 1 yellow bell pepper (diced), ½ cup cherry tomatoes (halved), ¼ cup fresh dill, 2 tablespoons red wine vinegar, 1 teaspoon salt, ½ teaspoon pepper.
How To Make Colorful Veggie-Packed Dill Potato Salad
1. Quarter red potatoes, keeping colorful skins on for visual appeal and added nutrition. Boil in salted water for 12-14 minutes until fork-tender but not falling apart when gently stirred.
2. Drain potatoes thoroughly and cool on a baking sheet for 15 minutes while you prepare the vibrant vegetables. Proper cooling ensures the best texture and prevents wilting the fresh vegetables.
3. Dice both bell peppers into small, uniform pieces and halve the cherry tomatoes. The variety of colors creates a beautiful rainbow effect that makes this salad truly stunning on any table.
4. In a large bowl, whisk together mayonnaise, red wine vinegar, salt, and pepper until smooth. The vinegar adds brightness that enhances all the fresh vegetable flavors beautifully.
5. Add cooled potatoes to the dressing and fold gently to coat. Then fold in the colorful bell peppers, cherry tomatoes, and fresh dill, mixing just until evenly distributed throughout.
6. Refrigerate for 1-2 hours to let flavors meld while keeping the vegetables crisp and fresh. This salad is best served within 24 hours for optimal texture and color.
12. Light Greek Yogurt Dill Potato Salad
Greek yogurt and fat-free mayo create a lighter version without sacrificing creamy satisfaction. This quick thirty-minute recipe proves healthy can be absolutely delicious.
Ingredients: 2½ pounds Yukon Gold potatoes, ½ cup plain Greek yogurt, ¼ cup fat-free mayonnaise, 3 tablespoons fresh dill, 1 tablespoon white vinegar, 1 teaspoon honey, ½ teaspoon garlic powder, salt and pepper to taste.
How To Make Light Greek Yogurt Dill Potato Salad
1. Cut potatoes into bite-sized cubes and boil in salted water for 11-13 minutes until just tender when pierced. Watch carefully to avoid overcooking, which creates mushy texture in lighter dressings.
2. Drain potatoes well and let cool for 10 minutes on a clean kitchen towel to remove excess moisture. The Greek yogurt dressing works best when potatoes are completely cooled and dried.
3. In a large bowl, whisk together Greek yogurt, fat-free mayonnaise, white vinegar, and honey until smooth and creamy. The honey balances the tartness from the yogurt and vinegar perfectly.
4. Add garlic powder to the dressing and whisk until well combined. The garlic powder distributes more evenly than fresh garlic and won’t overpower the delicate dill flavor.
5. Fold cooled potatoes into the light dressing, coating gently to avoid breaking the pieces. Add fresh dill and fold just until distributed, preserving its bright color and fresh taste.
6. Season with salt and pepper to taste, then chill for 30 minutes before serving. This lighter version is perfect for those watching calories without sacrificing the creamy satisfaction everyone loves.
Final Thoughts
These twelve dill potato salad recipes prove that simple ingredients can create extraordinary results. From traditional German styles to modern healthy twists, there’s something perfect for every occasion.
Whether you prefer creamy classics or lighter versions, these recipes will become your go-to favorites for potlucks, picnics, and family dinners alike.
