My best Potato Salad with Dill is a savory, dill-forward side with just a hint of heat. It’s packed with flavor yet lighter than many traditional potato salads, making it a reliable choice for picnics, potlucks, backyard barbecues, and family dinners.
Looking Forward to the Fourth and So Much More
After a year when many gatherings were postponed or canceled, there’s a real appetite for celebrating again. The Fourth of July gives us a perfect reason to gather, but honestly any excuse to sit down with friends and family works for this dish. This potato salad holds up well outdoors and travels easily, so it’s ideal for holiday meals and casual get-togethers alike.
Potato salad is one of those comfort foods that evokes memories of family occasions. I brought this dill potato salad to a long-delayed reunion with my sisters, where we honored the memory of our dad. The meal included several of his favorites, and the familiar textures and flavors of potato salad felt like a small, warm tribute.
We ate by the water where our dad loved to fish. The combination of potato salad alongside other favorites—shrimp, ham, waffles, and pancakes—felt right. It may sound unusual, but potato salad and pancakes paired together were a nostalgic reminder of family meals. During our time together, a group of bald eagles circled overhead, and for us it felt like a meaningful, comforting sign.
A Lot of Flavor with Just Enough Bite
Many potato salads can be bland or overly sweet. This version avoids both pitfalls. Fresh dill brings bright, herbal flavor and color, while a touch of prepared horseradish adds a gentle bite. The horseradish is enough to be noticed without overwhelming the other ingredients—providing a pleasant contrast to the smooth potatoes.
Lighten Up with Yogurt Cheese or Greek Yogurt
To keep the salad lighter without sacrificing creaminess, the dressing combines yogurt cheese (strained yogurt) with light mayonnaise. Yogurt cheese is simply plain yogurt that has been drained in a strainer or cheesecloth until thickened. It provides tang and body similar to sour cream but with fewer calories. If you prefer to skip the extra step, use plain nonfat Greek yogurt instead. If you prefer full-fat comfort, regular mayonnaise works too.
A word of caution: avoid sweet dressings or mayonnaise substitutes that contain a lot of sugar. The goal here is a savory potato salad, not a sweet one.
What You Need to Make This Potato Salad with Dill
This potato salad is straightforward and uses fresh, simple ingredients. Here’s what you’ll need:
- Yellow potatoes (Yukon Gold or similar), unpeeled and cut into bite-sized chunks
- Red onion, finely chopped
- Green onions, sliced (white and green parts)
- Boiled eggs, peeled and chopped
- Fresh dill, minced
- Yogurt cheese or plain nonfat Greek yogurt
- Mayonnaise (light or regular)
- Dill relish
- Mustard (your preferred variety)
- Prepared horseradish
- White balsamic vinegar
- Salt and freshly ground black pepper
The combination of tender potatoes, sharp onions, fresh dill, and a tangy, slightly spicy dressing makes this potato salad a crowd-pleaser. It’s versatile, too: you can adjust the dill and horseradish to taste or substitute plain Greek yogurt if you don’t want to make yogurt cheese.
Potato Salad with Dill Recipe
- Author: Marie Bostwick
- Yield: 6–8 servings
Ingredients
- 1½ lbs yellow potatoes (Yukon Gold), unpeeled and cut into 1–2 inch chunks
- ½ cup finely chopped red onion
- 3 green onions, sliced (white and green parts)
- 4 boiled eggs, peeled and chopped
- 2 tablespoons minced fresh dill
- 1/3 cup yogurt cheese or plain nonfat Greek yogurt
- ½ cup mayonnaise (light or regular)
- ¼ cup dill relish
- 1 tablespoon mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon white balsamic vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place a large pot of well-salted water on the stove and bring it to a boil. Add the potato chunks and cook about 10 minutes, or until a fork slides into the potatoes easily but they are not falling apart. Cooking time will vary with the size of the chunks, so check them periodically.
- Drain the potatoes and let them cool until they are easy to handle. To speed cooling, place them briefly in the refrigerator.
- In a medium bowl, combine the cooled potatoes with the red and green onions, chopped boiled eggs, and minced fresh dill.
- In a small bowl, whisk together the yogurt cheese or Greek yogurt, mayonnaise, dill relish, mustard, prepared horseradish, white balsamic vinegar, salt, and pepper to create the dressing.
- Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Adjust seasoning to taste.
- Chill the salad for at least an hour to allow flavors to meld. Serve cold or at cool room temperature.