Fresh Dill Potato Salad

This fresh dill potato salad is a fresh, light, and tangy delicious potato salad with chopped dill, onions, and crunchy bits of chopped celery.

The warm summer days are just around the corner. I can almost feel summer’s fast approach as we close down the homeschool workload and begin our summer planning. It is hard to believe it is just about here again. Days of swimming, making cold drinks, and inviting friends over. The garden brings forth ample amounts of herbs to enjoy. I find myself trying to make as many things with them as I can think to make before they are spent from the sun.

In our garden, we grow rosemary, oregano, basil, chives, mint, and dill. I must say our dill patch is downright impressive this year. Although it always seems to overtake the space it’s grown in and it is such a fresh-tasting herb that I don’t mind it a bit. I even cut some throughout the summer and place it in a large mason jar for farmhouse-style bouquets. I like to place a bouquet on the kitchen counter within arm’s reach when cooking. It gives me the ability to have fresh dill to sprinkle in just about every summer dish I serve, including this fresh dill potato salad. 

This simple recipe consists of cooked potatoes dressed with lots of fresh dill, creamy mayo, and a bit of plain Greek yogurt. These dressing ingredients take seconds to whip up and get more flavorful as it sit’s. Red onion and celery are added to the potato mixture for crunch and I can say if you are a fan of dill, this will become your go-to homemade potato salad.

Fresh Dill Potato Salad Is

• A creamy dill potato salad that goes well with hot dogs, BBQ chicken, or sliced steak.
• The perfect side dish for summer picnics or summer barbeques. 
• A great alternative to traditional potato salad.
• Loaded with plenty of fresh dill and the best potatoes.

Ingredients

Potatoes- for best results use red potatoes or russet potatoes.

Yogurt- plain Greek yogurt gives this dill potato salad a nice tangy dressing. 

Mayonnaise- use a good quality mayonnaise. Full-fat mayonnaise is best. 

Salt- I use sea salt for this recipe but kosher salt or Himalayan salt works nicely too. 

Dill- use fresh dill not dried dill. The use of fresh herbs is what makes this potato salad so light and well, fresh tasting. 

Celery Stalks- use fresh crisp celery stalks to give the salad a nice crunch. 

Onion- red onion works best for this salad as they are slightly sweeter and better when eaten raw.

Directions

Wash and peel potatoes. Cut potatoes in halves and place them in a large pot with water. Boil and cook until they are fork tender. Chop the potatoes into bite-sized pieces.  

Place potatoes into a large bowl, with the diced celery and diced red onion. Mix the yogurt, mayo, salt, and dill in a small bowl to create the dressing.

When ready, pour the prepared dressing into the large bowl and mix with a large spoon until well combined.

This fresh dill potato salad is best served chilled.

Cooking Notes

• Make sure not to over-boil the potatoes. Cook them just enough to where they are fork-tender.
• Allow the potatoes to cool before cutting. Not only does it make cutting them easier but also spares steaming your fingers.
• Fresh dill potato salad is best served chilled so be sure to refrigerate before serving.

FAQ’s

Can I use sour cream instead of yogurt?

Yes, sour cream would work fine instead of the Greek yogurt here. I prefer to use a full fat over a low-fat cream or yogurt as it is creamier and works better for the dressing.

What can I use instead of the red onions?

I have used green onions and even chives as well. If you use a white or yellow onion I would reduce the amount to 1/3 cup so they don’t overpower the salad or leave them out altogether. The salad is still delicious without them.

Can this recipe be doubled?

Yes doubling this recipe for larger groups works nicely for this potato salad recipe. As made this recipe should serve 8 and by doubling you should have about 16 servings for your gathering.

How to Store

Store leftovers in an airtight container or in a large mixing bowl covered tightly with plastic wrap. Always keep in the fridge until serving. Fresh dill potato salad will last up to 4 days in the fridge. 

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!