Julie Clark
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Dill Potato Salad
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Creamy dill potato salad with yellow potatoes, eggs, pickles and fresh dill. This easy picnic salad recipe comes together quickly.
Table of Contents
I’m joining the dill pickle craze, sharing with you this Dill Potato Salad with chopped dill pickles inside. It’s creamy, cool, and tangy. And the fresh dill in the dressing adds such a fresh savory flavor.
Needing to make a picnic salad for family summer cookouts? This is the perfect side dish.
About this Dill Potato Salad Recipe:
- Flavor: You have to like dill pickles in order to like the flavor of this salad. Dill pickles and fresh dill give that pickle flavor you love. And the eggs and potatoes will remind you of traditional potato salad.
- Texture: I’m not a fan of crunchy celery or onions in my potato salad so this is mostly creamy and smooth. However, we do add diced dill pickles which give it just a slight crunch.
- Method: This recipe comes together quickly by boiling the eggs and potatoes together on the stovetop. After cooking and assembling the potato salad, you’ll let it chill in the fridge.
The Best Potatoes for Potato Salad
Which potatoes are best for potato salad? Normally you want a low starch potato that will hold its shape, even after boiling. That would be red potatoes or new potatoes. Medium starch potatoes such as yellow or gold potatoes are a great option as well. They will break up a little more than the red potatoes, but that makes the salad a little bit creamy and delicious.
What goes in dill potato salad?
Here are the ingredients:
- Potatoes. I used baby yellow potatoes that only needed cut in half once in order to be bite size. They have a very thin skin so I didn’t take the time to boil the potatoes.
- Eggs. Cook the eggs right along with the potatoes, or use pre-hard boiled eggs that you have in the fridge.
- Mayonnaise.
- Fresh dill. Fresh herbs add great flavor to salads. But if you only have dried, that’s ok. Use about 2 teaspoons.
- Cider vinegar.
- Sugar.
- Pepper.
- Dill pickles. Rather than buying large dill pickle spears, I used baby dill pickles because they are firmer.
Recipe Tips
- Save time by boiling the eggs and potatoes together.
- Rinse the potatoes and eggs with cold water while draining to speed up the cooling process.
- You can mix the potato salad dressing up a day in advance if you’d like. Store it in an airtight container in the fridge until you’re ready to use it.
- Make sure the potatoes are complete cooled off before you mix the salad together in a large bowl. Otherwise the pickles may get soft.
Recipe Variations
- We like mustard in our classic potato salad recipe. If you’d like, you can add a squirt of dijon mustard for a different flavor.
- Looking to cut back on fat? Try using half mayo and half Greek yogurt as the base of your dressing. This will change the flavor, so I only recommend this if you’re used to using Greek yogurt as a substitution.
- Running low on mayo? Use half may and half sour cream as the base of the dressing.
- Wanting to add more crunch? Try adding green onions or celery.
What sides go with potato salad?
Potato salad goes great with baked beans and a fruit salad. You could even add some grilled corn.
Creamy Dill Potato Salad
Creamy dill potato salad with yellow potatoes, eggs, pickles and fresh dill. This easy picnic salad recipe comes together quickly.
Servings 6
Prep Time 20 minutes
Cook Time 15 minutes
Ingredients
- 1 1/2 pounds baby yellow potatoes or Yukon Gold potatoes
- 3 large eggs
- 3/4 cup mayonnaise
- 3 tablespoons fresh dill freshly snipped
- 2 tablespoons cider vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon pepper
- 3 baby dill pickles diced
- 1 tablespoon fresh dill for garnishing
Instructions
- Fill a large saucepan with water, then bring to a boil over medium high heat.
- While the water is heating, wash the potatoes, then cut them in half to be bite size pieces. (I used baby potatoes so they only needed cut once. Cut more if the potatoes are bigger so that each piece is bite-size.)
- Add the potatoes and the 3 eggs to the boiling water. Allow the potatoes to boil for 10-15 minutes or until the potatoes are fork tender.
- Drain off the water and rinse the potatoes and eggs with cold water. Then drain again and set aside.
- In a small bowl, mix together the mayo, fresh dill, vinegar, salt, sugar and pepper. Mix well.
- Peel the shell off the eggs and dice the hard boiled eggs.
- Add the cooked, cooled potatoes and chopped eggs in a serving bowl.
- Then add the dressing and diced pickles. Mix well.
- Garnish with fresh dill.
- Cover and refrigerate for at least 2 hours until serving. Serve cold.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 321kcal | Carbohydrates: 22g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 483mg | Potassium: 561mg | Fiber: 3g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 23mg | Calcium: 49mg | Iron: 1mg
