Creamy Potato Salad with Dill
This creamy red potato salad with dill and pickles is the kind of classic side dish I love serving at family barbecues, summer picnics, and casual weekend dinners. Most of the potatoes are red, with their skins left on for extra colour and texture, while a small amount of white potato helps make the salad especially soft and creamy.
The homemade potato salad dressing is rich and tangy, with mayonnaise, mustard, vinegar, finely minced dill pickles, celery, onion, warm spices, and just a touch of sugar. Fresh dill and shredded carrots brighten everything up and give the salad the homemade look I remember from old-fashioned family gatherings. It is simple, comforting, and even better after chilling for a few hours.
Short Description of the Recipe
This creamy red potato salad with dill and pickles is made with mostly red potatoes, a small amount of white potato, finely minced celery and onion, shredded carrots, and a rich homemade mayonnaise dressing. Mustard, vinegar, sugar, turmeric, paprika, garlic powder, and fresh dill give the salad a tangy, well-seasoned flavour. The red potato skins add colour and help the chunks hold their shape.
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Why It’s Good
This homemade potato salad is creamy without tasting flat or overly heavy. The dill pickles and vinegar add a nice tang, while a little sugar balances the dressing. I like mincing the celery and onion very finely so you still get their flavour and crunch without biting into large pieces. The cornstarch mixture also helps the dressing cling to the potatoes instead of settling at the bottom of the bowl.
It gets even better after chilling. A few hours in the refrigerator gives the dill, mustard, pickles, and spices time to blend into the potatoes.
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When to Serve It
Serve this easy red potato salad at summer barbecues, family picnics, potlucks, holiday gatherings, or casual weekend dinners. It is a classic side dish for grilled chicken, burgers, pulled pork, baked ham, sausages, and sandwiches. I especially like making it the day before a gathering because it saves time and the flavour is usually even better the next day.
Tips and Tricks
- Use mostly red potatoes and leave the skins on for extra colour, texture, and the classic chunky potato salad look.
- Cook the potatoes just until fork-tender. If they get too soft, the salad can turn mushy.
- Let the potatoes cool slightly before adding the mayonnaise dressing so it stays thick and creamy.
- Mince the celery, onion, and dill pickles very finely. You get plenty of flavour without large crunchy pieces.
- Fold gently. I find a wide spatula works better than a spoon for keeping the potatoes intact.
- Chill the creamy red potato salad for at least two hours. It tastes even better the next day.
Ingredient Notes
- Red potatoes: Hold their shape well and add attractive red skins throughout the salad.
- White potatoes: A smaller amount adds a softer, creamier texture.
- Mayonnaise: Creates the rich base for the homemade potato salad dressing.
- Dill pickles and vinegar: Add the tangy flavour that keeps the salad from tasting too heavy.
- Mustard: Adds colour and a mild savoury bite.
- Sugar: A small amount balances the vinegar and mustard.
- Cornstarch: Helps thicken the seasoned dressing so it clings to every potato.
- Celery and onion: Finely minced for fresh flavour and a little crunch.
- Fresh dill: Gives this easy potato salad a bright, homemade finish.
- Shredded carrot: Adds colour, gentle sweetness, and texture.
Variations
- Bacon red potato salad: Add cooked, crumbled bacon for a smoky, savoury flavour.
- Extra dill potato salad: Increase the fresh dill and add a splash of pickle juice for a brighter tang.
- Creamier potato salad: Stir in a little extra mayonnaise after chilling if the potatoes absorb too much dressing.
- Crunchy vegetable version: Add finely chopped cucumber, bell pepper, or extra celery.
- Lighter dressing: Replace part of the mayonnaise with plain Greek yogurt or sour cream.
- Spicy potato salad: Add a pinch of cayenne pepper or a small spoonful of hot mustard.
Storage Tips
- Store the creamy red potato salad in a tightly covered container in the refrigerator.
- For the best flavour and texture, enjoy it within 3 to 4 days.
- Give it a gentle stir before serving. Add a small spoonful of mayonnaise if the dressing looks dry.
- Keep homemade potato salad chilled and do not leave it at room temperature for more than 2 hours.
- Freezing is not recommended because the potatoes and mayonnaise dressing can become watery after thawing.
Creamy Potato Salad with Dill
Equipment
- Large pot
- ColanderÂ
- Cutting board
- Sharp knife
- Vegetable peeler, optional
- Small saucepan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Airtight container for chilling and storage
Ingredients
For the potatoes
- 2 1/4 lb red potatoes cut into chunks
- 3/4 lb white potatoes cut into chunks
- 1 tsp salt for boiling water
For the creamy dressing
- 1 cup mayonnaise
- 1 tbsp yellow mustard
- 2 tbsp white vinegar
- 1 tbsp sugar
- 1 tsp cornstarch
- 2 tbsp water
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp celery seed
- 1/4 tsp dried dill weed
- 1/4 tsp black pepper
- 1/2 tsp salt or to taste
Mix-ins
- 3 tbsp dill pickles very finely minced
- 2 celery stalks very finely minced
- 2 tbsp onion very finely minced
- 2 tbsp carrot shredded, plus more for garnish
- 1 tbsp fresh dill finely chopped
For garnish
- Extra shredded carrot
- Fresh dill sprigs
- Light sprinkle of paprika
Instructions
Cook the potatoes
- Place the red potatoes and white potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil, then reduce to a gentle boil and cook for 12 to 15 minutes, or until fork-tender.
- Drain well and let the potatoes cool until just warm. Be careful not to overcook them.
Make the seasoned base
- In a small saucepan, whisk together:
- vinegar
- sugar
- cornstarch
- water
- turmeric
- paprika
- garlic powder
- onion powder
- celery seed
- dried dill weed
- black pepper
- salt
- Cook over medium heat, stirring, until slightly thickened, about 1 to 2 minutes. Remove from heat and let cool.
Finish the dressing
- In a bowl, mix together:
- mayonnaise
- mustard
- cooled seasoned vinegar mixture
- Stir until smooth and creamy.
Assemble the salad
- In a large bowl, add:
- cooked potatoes
- minced pickles
- minced celery
- minced onion
- shredded carrot
- fresh dill
- Add the dressing and gently fold everything together until thick and well coated. Keep the potatoes chunky.
Chill
- Cover and refrigerate for at least 1 to 2 hours before serving.
Garnish
- Top with extra shredded carrot, fresh dill sprigs, and a light sprinkle of paprika before serving.
Notes
- Use mostly red potatoes and leave the skins on for extra colour, texture, and a classic red potato salad appearance.
- Cut the potatoes into similar-sized chunks so they cook evenly and stay firm in the creamy dressing.
- Do not overcook the potatoes. They should be fork-tender but still hold their shape when folded into the salad.
- Let the potatoes cool before adding the mayonnaise mixture so the creamy potato salad dressing does not become oily or thin.
- Mince the celery, onion, and dill pickles very finely for flavour and crunch without large pieces.
- The cornstarch helps create a thick, tangy dressing that clings well to the potatoes.
- Add more mayonnaise after chilling if the potatoes absorb some of the dressing and the salad looks dry.
- Chill this homemade red potato salad with dill for at least two hours before serving for the best flavour.
- Fresh dill gives the salad a brighter flavour, but dried dill can be used when fresh is unavailable.
- This easy potato salad can be prepared one day ahead, making it ideal for barbecues, picnics, potlucks, and family gatherings.
Nutrition
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.