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Creamy Fresh Dill Potato Salad

by | Jun 22, 2021 | Recipes

A vibrant and herbaceous twist on the classic potato salad, this Creamy Fresh Dill Potato Salad incorporates fresh dill to bring a brightness to the dish that makes it feel a bit lighter than your traditional potato salad.

A large bowl of dill potato salad shown with two smaller bowls filled and ready to be served

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Inspired By Grandma’s Potato Salad

A few years ago, I was making my Grandma’s Potato Salad about once a month during the Summer. I was missing her, my childhood, and the days when she would babysit me during Summer break. We always started our day watching Regis & Kathie Lee and The Price is Right (you know back when Bob Barker was hosting). After saying goodbye to Bob, Grandma and I would walk down to the local Safeway to shop for groceries for that night’s dinner. On our way back home, we’d head to a little mom and pop style burger joint for lunch before trekking back up the hill to my house.

A staple side dish of Summers with Grandma was her potato salad. She always made hers with dill pickles. And, sometimes, she tossed in random stuff like black olives, chopped onions, and, my least favorite addition, chopped celery. I never understood why she tossed the random stuff in, but thankfully she usually kept it to the basics.

Time for a Twist

Now, I love her potato salad, but that nostalgic Summer I’d finally reached a point of burnout around August. Of course, with my family’s legendary luck and bad timing, this burnout came just after I’d bought another 5-pound bag of potatoes. So, I started looking into other versions of potato salad (and other potato dishes) that I could make with all those damn potatoes.

I came across versions of potato salad that lightened things up by replacing the mayonnaise with Greek yogurt or sour cream. Nope, sorry, too much tang for my taste. I also found versions that went a more German-inspired route and served the potato salad warm. I wasn’t even brave enough to try this version, though it did intrigue me.

JUMP TO:

INGREDIENTS    SWAPS    TIPS & TRICKS    HOW-TO    RECIPE

How This Creamy Fresh Dill Potato Salad Came to Life

Taking a note from the versions that tried to lighten things up, I decided to buy some fresh dill and use it in place of the dill pickles. It was okay, but even when I generously salted it, the salad was very bland and blah to me. So, I added in some chopped dill pickles like I would normally when making potato salad. Doing so made the salad 10x better.

It took a while to figure out just how much fresh dill and chopped dill pickles to use. I was looking for a flavor that’s different than my Grandma’s potato salad and yet similar at the same time. I finally found it and this Creamy Fresh Dill Potato Salad was born. It’s been in my rotation every year since then–even when I haven’t tired of my Grandma’s version.

Bowl of creamy fresh dill potato salad

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Ingredients For Creamy Fresh Dill Potato Salad

  • Potatoes — I like to use Russet potatoes because they break down a little bit as you stir all of the ingredients together. This gives the dish a creamier mouthfeel overall.
  • Eggs — The eggs combine with the mayo, and the potato as it breaks down, to create a velvety texture to the salad.
  • Dill Pickles — Dill pickles bring a tangy zing to this salad as well as a good deal of salt. I prefer using these Vlasic Baby Dills or Heinz’s Dill Hamburger Chips.
  • Mayonnaise — Mayo cohesively binds the elements of the salad together and brings a creaminess to the salad.
  • Fresh Dill — Fresh dill is a tender herb that brings a grassy brightness to this salad, and lightens the overall feel of this dish.
  • Kosher Salt — Even though this recipe calls for dill pickles, the salt from the pickles alone will not be enough to properly season the salad. Even if you’re a low-sodium kind of person. To minimize the salt, I suggest you skip salting the water for the potatoes. Then, after all ingredients have been combined, add salt to suit your taste. I prefer to use kosher salt because the salt grains are larger, making it easier for me to control the sodium level of the potato salad. I like this one from Morton’s the best.

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Creamy Potato Salad Made with Fresh Dill

Ingredient Swaps & Variations

  • Potatoes – You can’t get the same breakdown/creamy effect with a waxy potato as you do with a Russet potato because a waxy potato keeps its shape better than a Russet. However, if you’d prefer to use a red potato or a Yukon gold, it will taste great in this dish. But if you do, you’ll probably want to use about 1.5x the mayonnaise called for in the full recipe below.
  • Pickles – You could use sweet pickles if you prefer. My Grandma will smile down on you from heaven cause she loved ’em; I will be frowning at you cause I think they’re disgusting. To each their own (I’ll just pretend you never even asked and we can continue to be friends).
  • Mayonnaise – If you’re looking to cut back on fat and/or calories, you could easily sub in sour cream or plain greek yogurt for the mayo. Though, if you do, beware of the added tang that both of those substitutions will bring to the salad.
  • Fresh Dill – Fresh dill will give you the best results, but dried dill can do in a pinch if you don’t have any fresh dill on hand.

Recipe Tips & Tricks

What to Remember – You’ll know that the potatoes are fully cooked through when you can easily pierce them with a fork. You should be able to pierce them down to the middle of the potato and only feel a slight resistance. If you can’t pierce into a potato with ease after the 12 minutes recommended in the recipe, that is ok. Continue cooking the undone potatoes another 2 minutes or so and check it again.

What to Avoid – Keep an eye on the potatoes around the 10-minute mark. Potatoes of different sizes and shapes will be done at different times and you want to avoid overcooking any of the potatoes. If you overcook a potato, it will end up mushy in the potato salad. If some potatoes are done cooking before others, transfer the fully cooked potatoes to a plate to cool and continue cooking the remaining potatoes.

Serve Immediately or After Chilling – This Creamy Fresh Dill Potato Salad can be served immediately, but I find it best to let the salad chill in the fridge for at least 1-2 hours to give the flavors a little more time to meld together.

Recipe Notes

Storage – Store leftovers of this potato salad in an airtight glass or plastic container in the fridge. When stored properly, leftovers should last up to 7 days.

Serving Size – One serving of this potato salad is 1/2 cup.

Servings & Nutrition – This Creamy Fresh Dill Potato Salad recipe makes 12 servings. Each serving has approximately 276 calories, 16 g of carbohydrates, 4 g of protein, 22 g of fat, and 1 g of sugar. For the full recipe and additional nutritional information, please see the recipe card below.

How to Make Creamy Fresh Dill Potato Salad

Step 1. Rinse off your potatoes and add them to a medium pot. Fill the pot with water until it’s about 2 inches above the potatoes. When the water comes to a boil, add in 2 teaspoons of salt. Continue cooking the potatoes until you can easily stick a fork in them. This will take about 8-12 minutes depending on size of the potatoes.

In a separate small to medium pot, add your eggs and fill the pot with water until it’s about an inch above the eggs. Bring the water to a boil and continue cooking the eggs for 10-12 minutes. Once the potatoes and eggs are done, remove the pot from the heat and run cool water over the potatoes and eggs to stop the cooking process. Remove the potatoes and eggs from the pots and set on a plate to cool until they are only slightly warm to the touch.

Step 2. Remove the skin from the boiled potatoes. Use a small paring knife or a butter knife to peel the skin away from the flesh of the potatoes. Then use your knife to break the potatoes into chunks (approximately 1 inch). Add the chunks to a large mixing bowl.

Step 3. Crack the shells of the eggs and gently peel the shell away from the egg. Once peeled, cut the eggs into quarters lengthwise. Roughly chop the quarters and add them to the mixing bowl.

Step 4. Slice your pickles into quarters lengthwise. Chop the quarters horizontally into quarter-inch pieces (approximately 3 small pickles) and add them to the mixing bowl. Rinse your dill in cool water and then pat it dry with a paper towel. Cut your dill (including stems) in half. Bunch the halves together and roll the bunch into a tight bundle. Finely slice the dill and add to the mixing bowl.

If you end up with any larger pieces of stem, gather together and slice or chop into pieces the same size as the fronds of the dill.

Step 5. Add the mayonnaise to the mixing bowl and stir to thoroughly combine all ingredients. Taste and add salt if needed to suit your taste. Chill 1-2 hours before serving.

If you make this recipe, tag me in your photos on Instagram—I love seeing what you guys decided to make!

Frequently Asked Questions

Can I make this Creamy Fresh Dill Potato Salad ahead of time?

Absolutely! The flavor in this salad is like a fine wine that gets better with age. I would say you could safely make it up to 2 days ahead of time without any one flavor getting overpowered by the other.

If I only have dried dill on hand, how much should I use?

I suggest starting off with 1 teaspoon of dried dill for every 1 tablespoon of fresh dill called for in the recipe. Remember, you can always add more, but it’s very difficult to take away excess.

What foods go well with potato salad?

Potato salad goes great with the grilled hamburgers and hot dogs of Spring and Summer just like the classic version. However, the dill in this Creamy Fresh Dill Potato Salad imparts a grassy and slightly sweet flavor to the salad that allows it to pair just as well with grilled chicken or fish as it does with hamburgers and hot dogs.

Other Recipes You May Enjoy

Creamy Fresh Dill Potato Salad

Creamy Fresh Dill Potato Salad

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

This potato salad is a twist on the version my Grandma would make. Adding chopped fresh dill gives it a vibrant pop of herby flavor that lightens and elevates a Summertime classic.

Ingredients

  • 2 lbs potatoes (approx. 4-5 medium potatoes)
  • 3 eggs
  • ¾ cup chopped dill pickles (approx. 3 small pickles)
  • 1 ½ cup mayonnaise
  • 2 tbsp finely chopped fresh dill (approx. 1 small bunch)
  • 2 tsp salt, plus additional to taste

Instructions

1.  Add potatoes to a medium pot and fill with enough water to be 2 inches above the potatoes and place over a burner on high heat. Bring the water to a boil, add 2 tsp of salt, and continue cooking the potatoes until you can easily stick a fork into them. This should take approximately 8-12 minutes, depending on the size of the potatoes.

2.  While the potatoes are cooking, add the eggs to a small pot and fill with enough water to be 1 inch above the egg. Place the pot over a burner on high heat. Bring the water to a boil and cook the eggs for 10-12 minutes.

3.  Once the potatoes are done, remove the pot from the heat. Strain the hot water from the pan and run cool water over the potatoes to help stop them from cooking further. Remove the potatoes from the pot and place on a clean plate or cutting board to cool until they are only slightly warm to the touch (approx. 20 minutes).

4.  Repeat this same cooling process with the eggs once they have completed cooking for the 10-12 minutes.

5.  Use a small paring knife or butter knife to remove the skin from the potatoes. Then, use your knife to break each potato into 1-inch chunks and add the chunks to a large mixing bowl. You can dice your potatoes if you prefer, but a rougher more rustic approach works just as well.

6.  Crack the shells of the eggs with the same knife you used on the potatoes and then gently peel the shell away from the boiled egg. Once peeled, cut the egg into quarters lengthwise and then roughly chop up the eggs and add them to the mixing bowl with the potatoes.

7.  Slice your pickles into quarters lengthwise. Chop the quarters horizontally into quarter-inch pieces and add them to the mixing bowl.

8. Rinse your dill in cool water and then pat it dry with a paper towel. Cut your dill (including stems) in half. Bunch the halves together and roll the bunch into a tight bundle. Finely slice the dill and add to the mixing bowl.

9. Add the mayonnaise to the mixing bowl and stir to thoroughly combine all ingredients. Taste and add salt if needed to suit your taste. Chill 1-2 hours before serving.

Notes

Serving Size: 1/2 cup

This potato salad can be served immediately, but I find it best to let the salad chill in the fridge for at least 1-2 hours to give the flavors a little more time to meld together. If you have the time, make the day ahead before serving for the deepest flavor.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 58mgSodium: 663mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 4g

This nutrition data is provided and calculated by Nutritionix. Please keep in mind that your specific nutritional values may vary based on the brand of ingredients you use to make this recipe.

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Hey there! I’m Krystal, the sassy-mouthed, self-taught, home cook behind the content here at Sweet, Savory & Sassy. I have a deep love for sharing food with people and showing folks just how easy it really is to make dishes that will bring a little extra joy to those you love. There’s nothing like making something special for friends and family and seeing their face light up in delight during that first bite!
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