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4.6 from 111 votes

Dill Potato Salad

This Dill Potato Salad recipe is the perfect cold, refreshing side dish for all your BBQ gatherings and potlucks. With tender potatoes, crunchy dill pickles, and fresh dill, all folded into a creamy, tangy mayo-mustard dressing, it's an easy homemade potato salad that's impossible to resist!

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 10 servings
Course: Salad
Cuisine: American

Ingredients

  • 3 pounds medium red potatoes, unpeeled, scrubbed clean
  • 1 tablespoon Morton kosher salt
  • 1 cup mayonnaise
  • ¼ cup prepared yellow mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white vinegar
  • 9 dill pickle spears, chopped
  • 3 celery stalks, chopped
  • ½ small red onion, thinly sliced
  • 5 easy-peel hard boiled eggs, peeled and coarsely chopped
  • 2 tablespoons finely chopped fresh dill, plus a bit more to sprinkle over the top
  • 1½ teaspoons Morton kosher salt, or to taste (depending on how salty your pickles are!)
  • ½ teaspoon Freshly ground black pepper, plus a bit more to sprinkle over the top
  • 3 pinches paprika

Instructions

    Cup of Yum
  1. A few hours prior to serving, place potatoes in a medium-large pot and fill with water to cover by a few inches. Toss in the tablespoon of kosher salt. Bring water to a boil and cook potatoes until fork-tender, about 25 minutes or so. Transfer potatoes to a colander in the sink and run cold water over them. Let drain and cool completely. If you are able to prepare the potatoes the day prior, that's even better, as the potatoes will slice up cleaner - just place the cooled potatoes in an airtight container in the fridge.
  2. Make the dressing in a small bowl, combining the mayonnaise, yellow mustard, Dijon mustard, and vinegar. Cover and place in refrigerator to chill.
  3. When ready to assemble the salad, cut cooled potatoes into chunks, about 3/4" in size. Transfer to a large mixing bowl, followed by dill pickles, celery, onion, eggs, and dill. Fold to combine.
  4. Drizzle about half of the dressing over the salad ingredients, and then fold to evenly combine. If you want it saucier, add more dressing. I like it well-dressed and tend to use nearly all the dressing.
  5. Taste test. Then add 1½ teaspoons (or to taste) kosher salt and the black pepper, and fold again. Top with more chopped pickle pieces, freshly ground black pepper, and paprika. Serve immediately, or cover and let chill for a couple hours prior to eating.

Notes

  • To Prepare Ahead of Time: Boil potatoes the day prior and store in a covered container in the refrigerator. Prepare dressing the day prior and store in the refrigerator. Prepare chopped salad ingredients the day prior and store in a separate container in the refrigerator. Then, up to a couple hours prior to serving, assemble and chill the potato salad.
  • To Prepare Ahead of Time:
  • Boil potatoes the day prior and store in a covered container in the refrigerator. Prepare dressing the day prior and store in the refrigerator. Prepare chopped salad ingredients the day prior and store in a separate container in the refrigerator. Then, up to a couple hours prior to serving, assemble and chill the potato salad.
  • Adapted from Roseanne Cash's Potato Salad on bon appetit