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Creamy Dill Potato Salad Recipe

Last Updated on January 21, 2024

Have a summer-perfect side dish with this creamy dill potato salad recipe. It’s a creamy and tangy side dish that’s great for pairing with grilled, fried, or even roasted dishes.

It’s made up of tender baby potatoes that are tossed in a cool garlic, mayo, and dill dressing that will make your mouth water more with every bite.

dill potato salad recipe

This delicious potato salad is made with simple ingredients, is easy to make, and is perfect for any occasion.

Whether it be a birthday, picnic, or even game night, you will empty bowls of this no matter what, and is a crowd favorite anytime.

So if you are looking for the best potato dish that explodes with goodness while keeping it cool this recipe is for you. Let’s look into it.

Creamy Dill Potato Salad Recipe – Why You’ll Love This Recipe

creamy dill potato salad
  • A great potato side dish that can be served warm or cool with other delicious vegan dishes that are fried, roasted, baked, or grilled. Amazing during a family BBQ!
  • It’s a salad that’s easy to make and only uses simple ingredients.
  • This recipe is enough to make you full and is a healthy meal as well.
  • It’s a humble meal but it can be served on any occasion.

Ingredients

Whenever I have guests coming over I have no trouble gathering the ingredients as these are always available in my local store or are already in my pantry to begin with. Let’s look at what each ingredient does for this recipe.

potato salad with pickle juice
  • 2.2 lb baby potatoes (1 kg), with or without the skin is up to you (cook potatoes for 30-40 mins until a knife can go through) – This is the base of our dish. Potatoes have an earthy and creamy taste that we all love.
  • 1/3 cup of red onion, finely diced – Onions give a pungent, tangy, and bold taste, It just wakes up the flavors of our potato salad.
  • 1 cup of vegan mayonnaise – This will be the base for our dressing. It will enhance our potatoes’ creamy texture and add a tangy-sweet flavor to our salad.
  • 1 tbsp whole-grain mustard – Mustard gives us a little bit of spice and tanginess as well. It will also compliment our potatoes’ gold color.
  • 1 clove of garlic, minced – earthy, garlicky, and pungent. This will add depth to our salad.
  • 1/4 cup of fresh dill (stem removed) – Adding this will give us a grassy, citrusy taste. It will add a touch of freshness as well.
  • 1 tsp of sea salt – our basic seasoning, A little salt will bring out all the flavors of our dish.
  • 1/4 tsp of black pepper – Another basic seasoning. It adds a fruity heat to our salad.

Putting All The Ingredients Together And How To It Make Ahead Of Time

red skin potato salad with dill
  1. Wash the potatoes under cold running water and scrub each one by hand or with the use of a brush. This will get rid of the dirt that’s stuck to the potatoes. Place the potatoes in a large pot with a lid. Fill it with water until the potatoes are covered and bring it to a rolling boil. Cover and boil for 30 minutes to 40 minutes or until the potatoes are tender. You can check this by piercing the potato with a knife. If it goes through easily it is ready.
  2. Drain the potatoes into a colander after cooking and keep them in the fridge to cool for about 20 minutes. Letting the excess water drip off.
  3. After the potatoes are cool, make sure they are dry, cut them into quarters (or your desired bite size), and place them into a bog bowl. In a bowl, mix your mayo, garlic, chopped onions, and whole-grain mustard, and sprinkle the dill around as well. Stir until well combined and season with salt and pepper to taste. Set aside.
  4. Pour the dressing over the potatoes. Then mix them with a wooden spatula, being careful not to crush or mash any of the potatoes. Make sure they are coated evenly. Chill in the fridge for 1 hour before serving. Enjoy!

Note:

  • If you want to reduce the cooking time, try steaming your potatoes. The potatoes will lose flavor if you dice them when boiling. But if you steam them, you can cut them first before cooking.
  • If you want to make this recipe ahead, keep your salad in a tightly sealed container and store it in the fridge. This will help the potato to absorb and soak up the taste of all the other ingredients. Just bring it out for serving once you need it.

What Are The Best Potatoes To Use And Nutrition Facts

different type of potato

Potatoes are often categorized by their starch content. This just means how waxy or starchy they taste.

Waxy potatoes often have less starch and more water and sugar. Starchy on the other hand goes the other way around. Which helps them absorb the flavors of other seasonings. Let’s check our options.

An example of waxy potatoes is red potatoes. Waxy potatoes have thinner skin which doesn’t need to be peeled and are great for salads. They also have a dense texture to them as well.

On the other hand, a good example of starchy potatoes is russet and they give a creamier texture and they are great for mash. They still can be used on salads as well.

All around potatoes are a balance between the two mentioned and an example of this is Yukon gold. They’re great at holding their shape when cooked like waxy potatoes but have a creamy texture as well.

In general, you can use whatever potatoes that are available to you. They just vary in texture and flavor. I used baby potatoes in this salad because they’re more tender and have a milder sweeter flavor.

Tips, Variations, And Substitutions

red potato salad with dill

🥗 Lemon Juice – This zesty citrus fruit will add a fruity tanginess to the dish. It will help brighten our dish in terms of taste. Or you can add a splash of vinegar as well.

🥗 Celery – Adding this to our recipe will make the dish heartier. They also add a grassy, sweet taste. Just make sure to chop them up into sticks or small dice.

🥗 Dijon mustard – This can replace yellow mustard. It has a sharper bolder flavor. Pick this if you want a stronger taste.

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lemon dill potato salad

FREQUENTLY ASKED QUESTIONS

1. CAN YOU ADD VINEGAR TO A POTATO SALAD? WHAT FOR?

This wakes up the taste of our salad. It adds an acidic element as well.

2. HOW CAN I AVOID SOUPY POTATO SALAD?

Just make sure that your potatoes are well drained. Potatoes contain a lot of moisture and that water content makes the salad soggy and soupy.

3. HOW LONG DOES IT TAKE TO BOIL THE POTATOES?

Depending on the size, variety, and amount of potatoes you use. It usually takes about 20 to 40 minutes to boil potatoes. Just do the knife test to make sure they are tender and soft.

dill potato salad recipe

Creamy Mustard Dill Potato Salad

Looking for a unique twist on classic potato salad? Try our creamy mustard dill version, packed with fresh herbs and a creamy dressing. Get the recipe here.
5 from 10 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 583kcal
Author: SHU-CHUN

Ingredients

  • 2.2 lb baby potatoes 1 kg, skin on or skin off is up to you
  • 1 cup vegan mayonaise
  • cup red onions finely diced
  • 1 tbsp whole-grain mustard
  • 1 clove garlic minced
  • ¼ cup fresh dill stem removed, roughly chopped
  • 1 tsp sea salt
  • ¼ tsp black pepper

Instructions

  • Wash the potatoes under cold running water and scrub each one by hand or with the use of a brush. This will get rid of the dirt that’s stuck to the potatoes. 
    Place the potatoes in a large pot with a lid. Fill it with water until the potatoes are covered and bring it to a rolling boil. Cover and boil for 30 minutes to 40 minutes or until the potatoes are tender. You can check this by piercing the potato with a knife. If it goes through easily it is ready.
  • Drain the potatoes into a colander after cooking and keep them in the fridge to cool for about 20 minutes. Letting the excess water drip off.
  • After the potatoes are cool, make sure they are dry, cut them into quarters (or your desired bite size), and place them into a bog bowl.
    In a bowl, mix your mayo, garlic, chopped onions, and whole-grain mustard, and sprinkle the dill around as well. Stir until well combined and season with salt and pepper to taste. Set aside.
  • Pour the dressing over the potatoes. Then mix them with a wooden spatula, being careful not to crush or mash any of the potatoes. Make sure they are coated evenly. Chill in the fridge for 1 hour before serving. Enjoy! (*Note)

Notes

Note: If you want to reduce the cooking time, try steaming your potatoes. The potatoes will lose flavor if you dice them when boiling. But if you steam them, you can cut them first before cooking.
If you want to make this recipe ahead, keep your salad in a tightly sealed container and store it in the fridge.
This will help the potato to absorb and soak up the taste of all the other ingredients. Just bring it out for serving once you need it.

Nutrition

Serving: 1person | Calories: 583kcal | Carbohydrates: 46g | Protein: 6g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 996mg | Potassium: 1113mg | Fiber: 6g | Sugar: 3g | Vitamin A: 272IU | Vitamin C: 53mg | Calcium: 48mg | Iron: 2mg

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