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Creamy Classic Potato Salad with Fresh Dill

creamy classic potato salad with fresh dill - featured image

A creamy and tangy potato salad featuring fresh dill, perfect for summer picnics and family gatherings. This recipe balances richness with herbal brightness for a classic yet fresh side dish.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 3 large hard-boiled eggs, peeled and chopped
  • 3/4 cup mayonnaise (preferably full-fat)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • Salt and pepper to taste
  • Optional: 1 teaspoon sugar

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 12–15 minutes, or until the potatoes are tender when pierced with a fork but not falling apart. Drain and set aside to cool slightly.
  2. While potatoes cook, place eggs in a separate pot and cover with cold water. Bring to a boil, then remove from heat and let sit covered for 10 minutes. Drain and transfer eggs to an ice bath to cool. Peel and chop once cool.
  3. In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Taste and add sugar if the dressing feels too tangy.
  4. Add the warm potatoes to the dressing and gently fold in to coat. Add the chopped eggs, diced celery, red onion, and fresh dill. Stir gently but thoroughly.
  5. Taste and adjust salt and pepper as needed. Cover and refrigerate for at least 1 hour before serving to let flavors meld.

Notes

Do not overboil the potatoes to avoid mushy texture. Use warm potatoes when mixing to help absorb dressing flavors. Finely chop dill to evenly distribute flavor. The salad tastes better after chilling for at least an hour or overnight. For a lighter version, substitute Greek yogurt for mayonnaise. Vegan version can be made by using vegan mayo and omitting eggs.

Nutrition

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