Creamy Potato Salad with Dill
Creamy potato salad with tender potatoes, fresh dill and a rich, tangy dressing.
This creamy potato salad with dill is cool, tangy and full of classic flavour, with tender potatoes coated in a creamy dill dressing. It’s an easy make-ahead side dish for summer barbecues, picnics, potlucks or family dinners, and it tastes even better after a little time in the fridge.
Creamy Dill Potato Salad
This creamy potato salad with dill is made with tender potatoes coated in a rich, tangy dressing with plenty of fresh dill flavour. It’s cool, comforting and simple. The potatoes soak up even more flavour as the salad chills.
Why This Potato Salad Works
The combination of tender potatoes and creamy dill dressing makes this salad feel classic without being heavy. Letting it rest in the fridge for a while really helps. The dressing settles into the potatoes and the dill flavour comes through more clearly.
Perfect for BBQs, Picnics and Potlucks
Serve this creamy potato salad with dill with grilled meats, burgers, sandwiches or other summer favourites. It’s also a great make-ahead side dish for picnics, potlucks, family dinners and holiday gatherings.
Tips for the Best Creamy Potato Salad with Dill
• Cook the potatoes just until tender. They should pierce easily with a fork but still hold their shape. Overcooked potatoes can turn the salad soft and a little mushy.
• Let the potatoes cool before dressing. Very hot potatoes can thin the creamy dressing. Slightly warm or cooled potatoes give you a thicker, creamier potato salad with dill.
• Be generous with the dill. Fresh dill gives this salad its signature flavour, so add enough that you can actually taste it in each bite.
• Season the potatoes well. Potatoes need a little more seasoning than you might expect. Taste the salad after mixing and adjust the salt before chilling.
• Chill before serving. A little time in the refrigerator lets the dressing settle into the potatoes and gives the dill flavour time to develop.
• Give it a quick stir before serving. The dressing can settle as the salad chills. A gentle stir brings the creamy texture back without breaking up the potatoes.
• Make it ahead when you can. This creamy potato salad with dill is a great make-ahead side dish and often tastes even better after a few hours in the fridge.
Real Kitchen Tip: Let the Potato Salad Chill
For the best creamy potato salad with dill, give it at least a little time in the fridge before serving. The potatoes absorb some of the dressing as they chill, and the dill flavour becomes more noticeable.
Before serving, give the salad a gentle stir and check the seasoning. Cold potatoes can sometimes need a little extra salt to bring the flavours back to life.
Creamy Potato Salad with Dill
Equipment
- Large pot
- Colander
- 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.