Our Classic Dill Potato Salad is a crowd-pleasing side dish! Made with skin-on potatoes, hard-boiled eggs, fresh veggies, and a creamy dill dressing. Perfect for picnics and potlucks. Easy to make ahead!
There’s a reason this Classic Dill Potato Salad has earned a permanent spot at every single one of our family gatherings. Whether it’s a crowded Fourth of July barbecue, a casual weeknight dinner, or a potluck where you need to feed a hungry crowd, this is the dish that gets requested over and over again.
We’ve all been there: you take a bite of potato salad at a cookout and it’s a bland, mushy disappointment. Maybe it’s drowning in mayonnaise, or perhaps it’s missing that certain something that makes you go back for seconds.
Well, we’re here to let you in on a few family secrets that make all the difference.
Why This Dill Potato Salad Recipe Actually Works
First, we leave the skins on the potatoes. Not only does this save you a prep step, but it adds a wonderful texture and a boost of fiber and flavor to the dish. It also helps the potato cubes hold their shape, so you get a salad with substance, not a pile of potato mush.
Second, the flavor profile is anything but boring. The classic creaminess of the mayonnaise and mustard is brightened up with a generous amount of dill weed, which gives it a fresh, herbaceous kick that cuts through the richness. Then, we add the crunch of fresh celery and bell pepper, and the subtle bite of red onion. Every forkful is a perfect balance of creamy, crunchy, and savory.
And let’s not forget the hard-boiled eggs. They make this salad heartier and more satisfying, transforming it from a simple side into a dish that’s truly nourishing.
The Biggest Mistake People Make with Potato Salad
In our decades of cooking, we’ve found the number one mistake is overcooking the potatoes. When you boil potatoes until they are falling apart, they absorb too much water and too much dressing, becoming soggy and waterlogged. Our method ensures your potatoes are tender but still firm, giving you the perfect base for a potato salad that holds up beautifully, even after chilling.
This recipe is also incredibly forgiving. Don’t have a red onion? A yellow or white onion will work in a pinch. Want to use fresh dill? Go for it! (We’ll include a note on that in the recipe). This is real family food, designed to work in your real kitchen.
So, if you’re looking for a reliable, crowd-pleasing potato salad that’s full of flavor and texture, you’ve found it. This is the one.
Why We Love This Recipe:
- Make-Ahead Marvel: This salad actually tastes better the next day, making it the ultimate stress-free dish for entertaining.
- Crowd-Pleaser: It’s a guaranteed hit with both kids and adults.
- No Waste: Using skin-on potatoes means less prep and more nutrients.
- Versatile: It’s the perfect side for grilled chicken, burgers, hot dogs, or even as a leftover lunch!
Pro-Tip from Our Kitchen: For an extra layer of flavor, try stirring in a tablespoon of pickle relish or a splash of the pickle brine into the dressing. It adds a lovely tang that our family adores!
Dill Potato Salad Recipe
Ingredients
Method
- Scrub the potatoes thoroughly under cold running water to remove any dirt, since we are leaving the nutritious skins on.
- Cut the potatoes into 1-inch cubes, give them a quick rinse, then place them in a large pot. Cover them with cold water by about an inch. Add a generous tablespoon of salt to the water.
- Place the 6 large eggs in a single layer in a large saucepan. Completely cover them with cold water by at least an inch.
- Bring both pots to a full rolling boil over high heat.
- Once the eggs are boiling, immediately remove the pan from the heat, cover it tightly with a lid, and let it stand, untouched, for 12 minutes.
- Once the potatoes are boiling, reduce the heat to medium and simmer until the potatoes are fork-tender, about 10 minutes. Be careful not to overcook them; you want them tender, not mushy. Carefully drain the potatoes, place them in a large mixing bowl, and set aside until they are cool.
- After the eggs have sat for 12 minutes, carefully drain them and run cold water over them until they are cool enough to handle. You can also place them in a bowl of ice water to speed up the process.
- Crack each egg and peel under cool running water to help remove the shell. Rinse the eggs and set them aside until deied and cooled.
- While the potatoes and eggs finish cooling, dice the celery, bell peppers, and red onion. Add all the diced vegetables to the mixing bowl with the potatoes.
- Chop the peeled hard-boiled eggs into ½ to ¾-inch square pieces. Add them to the mixing bowl. Sprinkle in the 1 ½ tablespoons of dried dill weed and gently toss the potatoes, veggies, eggs, and herb until mixed.
- Add the 1 cup of mayonnaise and 2 tablespoons of mustard. Using a large spoon or spatula, spread out the mayo and mustard, then gently fold everything together until all the ingredients are evenly coated. Be gentle to avoid mashing the potatoes.
- Taste the salad and season with salt and black pepper as needed. Remember, the potatoes were boiled in salted water, so you may not need much.
- For the best flavor, cover the bowl and refrigerate the potato salad for at least 1 hour before serving. This allows the flavors to meld together beautifully.
- Just before serving, give the salad a quick, gentle stir. Spread it in a serving dish, dust the top with a generous sprinkle of smoked paprika and a little extra dried dill weed for a beautiful presentation.
Notes
- Make ahead: This potato salad tastes even better the next day, making it an ideal make-ahead dish for parties. If it seems a little dry after chilling, gently stir in a tablespoon or two of extra mayonnaise before serving.
- For a tangier salad: Add a splash of white vinegar or pickle juice to the mixture.
- For added texture: Stir in some sweet pickle relish or chopped bread and butter pickles along with the vegetables.
