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Creamy red potato salad with dill, pickles, shredded carrots, celery, and a tangy mayonnaise mustard dressing.

Creamy Potato Salad with Dill

This creamy red potato salad with dill and pickles is made with mostly red potatoes, finely minced vegetables, shredded carrots, and a rich, tangy mayonnaise and mustard dressing. Fresh dill, warm spices, and a touch of vinegar make this easy homemade potato salad a flavourful side dish for barbecues, picnics, and family gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling and Chilling Time 2 hours
Total Time 2 hours 35 minutes
Course Salad, Side Dish
Cuisine American, Canadian
Servings 8 people
Calories 327 kcal

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.
    • For the best creamy red potato salad, cook the red potatoes just until fork-tender, then cool them before adding the mayonnaise dressing. This keeps the potatoes chunky and helps the tangy dill-and-pickle dressing stay thick and creamy.

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

Calories: 327kcalCarbohydrates: 31gProtein: 4gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 709mgPotassium: 805mgFiber: 4gSugar: 4gVitamin A: 738IUVitamin C: 20mgCalcium: 30mgIron: 2mg
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