Creamy Lemon Dill Potato Salad with Egg
This creamy lemon dill potato salad with eggs is the kind of classic side dish I always look forward to making for family gatherings, summer barbecues and easy weekend dinners. Tender red potatoes are tossed with crunchy celery, red onion and chopped hard-boiled eggs in a rich mayonnaise and mustard dressing with plenty of fresh lemon and dill.
Â
I love how every bite is creamy, tangy and full of flavour, while the celery and onion add just the right amount of crunch. A generous topping of chopped egg and parsley gives this homemade potato salad its rustic, inviting look—and makes it very hard to resist sneaking a spoonful before serving.
Short Description of the Recipe
This creamy lemon dill potato salad with eggs is made with tender red potatoes, crunchy celery, finely chopped red onion and hard-boiled eggs. Everything is folded into a rich mayonnaise and mustard dressing with fresh lemon and plenty of dill. The red potato skins stay visible, and the chopped egg and parsley on top give the salad that generous, homemade look.
Â
Why It’s Good
This easy homemade potato salad has a really nice balance of creamy, tangy and fresh flavours. The mayonnaise makes it rich, while the mustard and lemon keep the dressing from tasting too heavy. Celery adds a little crunch, and the eggs make every serving feel more substantial.
I also like using red potatoes because they hold their shape well. You still get a few softer edges that blend into the dressing, but the salad does not turn into mashed potatoes. That chunky texture is part of what makes it so good.
Â
When to Serve It
Serve this lemon dill potato salad at summer barbecues, family picnics, potlucks or casual weekend dinners. It goes especially well with grilled chicken, burgers, sausages, pulled pork or baked ham.
It is also a practical make-ahead side dish. The flavour gets even better after an hour or two in the refrigerator, which is helpful when you are preparing several dishes for a gathering. Give it a gentle stir before serving and add a little extra parsley or chopped egg on top to freshen it up.
Tips and Tricks
Use red potatoes or baby potatoes. They hold their shape well and give this creamy lemon dill potato salad the chunky, rustic look shown in the photos. Leave the skins on for extra colour and texture.
Start the potatoes in cold salted water. This helps them cook more evenly. Keep the water at a gentle boil so the outside does not break apart before the centre becomes tender.
Watch the potatoes closely near the end. They should be easy to pierce with a fork but still hold their shape. A few softened edges are actually good because they blend into the dressing and make the potato salad extra creamy.
Let the potatoes cool slightly before mixing. Warm potatoes absorb the lemon dill dressing nicely, but very hot potatoes can make the mayonnaise thin or oily. I usually let them sit for about 15 minutes.
Finely dice the red onion and celery. Smaller pieces spread the flavour and crunch throughout the salad without taking over each bite. Large pieces of raw onion can be a little strong.
Add the dressing gradually. Potatoes absorb dressing as the salad chills, so reserve a few spoonfuls to stir in before serving. This keeps your homemade potato salad creamy rather than dry.
Fold instead of stirring hard. Use a large spoon or rubber spatula and gently turn the potatoes through the dressing. This keeps the chunks intact and prevents the salad from becoming mashed.
Save some chopped egg for the top. Mixing some egg into the salad adds richness, while a generous layer of egg and fresh parsley on top gives it that classic, homemade presentation.
Chill before serving. This creamy potato salad tastes best after at least one hour in the refrigerator. The lemon, mustard and dill flavours become more noticeable as everything rests.
Taste again after chilling. Cold foods often need a little more seasoning. Add a pinch of salt, black pepper, extra lemon juice or a spoonful of mayonnaise just before serving.
Variations
Fresh dill potato salad: Replace the dried dill with 2–3 tablespoons of finely chopped fresh dill. Fresh dill gives the creamy potato salad a brighter flavour, so I usually add it near the end and save a little for the top.
Dill pickle potato salad: Stir in â…“ cup of finely chopped dill pickles and add an extra tablespoon of pickle juice to the dressing. This makes the salad tangier and adds a nice little crunch.
Bacon and egg potato salad: Add 6 slices of cooked, crumbled bacon. Fold most of the bacon into the salad and sprinkle the rest over the chopped eggs for a hearty barbecue side dish.
Green onion variation: Replace the red onion with ½ cup of thinly sliced green onions. They have a milder flavour and work well when you want the lemon and dill to stand out more.
Extra mustard potato salad: Add another tablespoon of Dijon or yellow mustard for a sharper, more traditional mustard potato salad. Add it gradually. Mustard can become stronger after the salad chills.
Greek yogurt potato salad: Replace half of the mayonnaise with plain Greek yogurt. The dressing will be lighter and a little tangier, but it still stays creamy. Full-fat Greek yogurt gives the best texture.
Loaded potato salad: Add shredded cheddar cheese, crumbled bacon and sliced green onions. It tastes a little like a loaded baked potato and is especially good with grilled burgers or chicken.
Cucumber lemon dill potato salad: Fold in ½ cup of finely diced, seeded cucumber shortly before serving. It adds a fresh summer flavour, but do not add it too early because cucumber releases water.
No-egg potato salad: Leave out the hard-boiled eggs and add a little more celery or chopped pickles. The salad will still be creamy, tangy and full of lemon dill flavour.
Spicy potato salad: Stir a pinch of cayenne pepper, smoked paprika or a small spoonful of horseradish into the dressing. Start with a little. It is much easier to add more heat than to take it away.
Storage Tips
Refrigerate promptly. Store this creamy lemon dill potato salad in an airtight container and place it in the refrigerator within 2 hours of serving. On a very hot summer day, do not leave it sitting outside for long.
Keep for 3–4 days. Homemade potato salad with mayonnaise and hard-boiled eggs is best enjoyed within three to four days. The flavour stays good, although the potatoes will gradually absorb more dressing.
Stir before serving again. After chilling overnight, the salad may look a little drier. Give it a gentle stir and add a spoonful of mayonnaise or a small squeeze of lemon juice to bring back the creamy texture.
Store the garnish separately when possible. Extra chopped egg, parsley or fresh dill looks best when added just before serving. The herbs can darken slightly after sitting in the dressing.
Do not freeze potato salad. Freezing changes the texture of the potatoes, eggs and mayonnaise dressing. Once thawed, the salad can become watery and grainy.
Use a clean serving spoon. This small detail helps the potato salad stay fresh, especially at picnics and family gatherings where people may go back for seconds.
Keep it cold while entertaining. For barbecues or potlucks, place the serving bowl over a larger bowl filled with ice. It keeps this creamy potato salad chilled without changing its flavour or texture.
Creamy Lemon Dill Potato Salad with Egg
Equipment
- Large saucepan or Dutch oven
- ColanderÂ
- Medium saucepan for boiling the eggs
- Large mixing bowl
- Small bowl for mixing the lemon dill dressing
- Cutting board
- Sharp kitchen knife
- Measuring cups and spoons
- Citrus zester or fine grater
- Lemon juicer
- Rubber spatula or large serving spoon
- Airtight container for storage
Ingredients
- 2½ pounds red-skinned potatoes cut into 1-inch chunks
- 4 eggs large, hard-boiled and peeled
- ¾ cup celery finely diced
- ½ cup red onion finely diced
- 2 tablespoons fresh parsley finely chopped, plus extra for topping
Lemon Dill Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons lemon juice fresh
- 1 teaspoon lemon zest finely grated
- 1 tablespoon dill pickle juice or apple cider vinegar
- 1½ teaspoons dill dried
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon granulated sugar
- ¾ teaspoon salt plus more for the potato water
- ½ teaspoon freshly ground black pepper
Instructions
Cook the potatoes.
- Place the potato chunks in a large saucepan and cover them with cold water. Add a generous pinch of salt. Bring to a gentle boil and cook for 10–14 minutes, until the potatoes are tender when pierced with a fork but not falling apart.
Cool the potatoes.
- Drain well and spread the potatoes on a baking sheet or large plate. Let them cool for about 15 minutes. Slightly warm potatoes absorb the dressing nicely, but very hot potatoes can make it oily.
Make the dressing.
- In a large bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice, lemon zest, pickle juice, dill, garlic powder, onion powder, sugar, salt and pepper.
Prepare the eggs.
- Chop two eggs into medium-sized pieces and gently crumble or roughly chop the remaining two. Keep the second portion aside for topping.
Combine.
- Add the potatoes, celery, red onion, parsley and the first two chopped eggs to the dressing. Fold everything together gently so the potato pieces remain chunky and the red skins stay visible.
Finish the salad.
- Spoon the potato salad into a rustic serving bowl. Scatter the reserved chopped eggs and extra parsley generously over the top, just like the photo.
Chill and serve.
- Cover and refrigerate for at least 1 hour. Before serving, stir gently and add another spoonful of mayonnaise or a squeeze of lemon if the salad has thickened.
Notes
- Use red-skinned potatoes or small baby potatoes for the best creamy lemon dill potato salad. They hold their shape well, and the red skins give the finished salad that colourful, homemade look.
- Cut the potatoes into similar 1-inch pieces so they cook evenly. Start them in cold, well-salted water and keep the boil gentle. A hard boil can break the potatoes apart.
- Cook the potatoes until they are fork-tender but still firm enough to hold their shape. A few softened edges are fine. They mix into the mayonnaise dressing and help make the potato salad extra creamy.
- Let the drained potatoes cool for about 15 minutes before adding the dressing. Slightly warm potatoes absorb flavour well, but very hot potatoes may cause the mayonnaise to become thin or oily.
- Finely dice the celery and red onion so you get a little crunch in every bite. For a milder onion flavour, soak the chopped red onion in cold water for 10 minutes, then drain and pat it dry.
- Use a combination of Dijon mustard and yellow mustard. Dijon adds depth, while yellow mustard gives this classic potato salad its familiar tangy flavour.
- Fresh lemon juice and zest brighten the rich mayonnaise dressing. Add the lemon gradually and taste as you go so it does not overpower the dill and mustard.
- Dried dill works well because it is easy to keep on hand. For a fresher flavour, replace it with 2–3 tablespoons of finely chopped fresh dill.
- Chop some of the hard-boiled eggs into the salad and reserve the rest for the top. This gives the potato salad a rich egg flavour and creates the generous presentation shown in the photos.
- Fold the ingredients together gently with a rubber spatula or large spoon. Stirring too firmly can turn the potatoes into mashed potatoes.
- Chill the potato salad for at least one hour before serving. The mustard, lemon and dill flavours become more noticeable as the salad rests.
- Potatoes absorb dressing in the refrigerator, so the salad may thicken overnight. Stir in an extra spoonful of mayonnaise or a small squeeze of lemon juice before serving.
- Taste the chilled salad before adding more salt. Cold potato salad often needs a little extra seasoning, especially after the potatoes have absorbed the dressing.
- Store this homemade potato salad with eggs in an airtight container in the refrigerator for up to 3–4 days. Do not freeze it, as the mayonnaise dressing and potatoes can become watery and grainy.
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.