If you’re on the hunt for a potato salad that ticks all the boxes—creamy, tangy, fresh, and bursting with flavor—then you absolutely have to try this Creamy Dill Potato Salad Recipe. I swear, every time I bring this to a gathering, my family and friends go crazy over it. It’s one of those recipes that feels like comfort food but with a bright, herby twist you won’t stop craving. Stick with me here, because I’ve got some insider tips you’ll want to know to make this your go-to summer side dish!

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Why You’ll Love This Recipe

Creamy with a tangy twist: The dill pickle brine and apple cider vinegar add a perfect balance that wakes up your taste buds.
Fresh herbs for vibrant flavor: Fresh dill and chives elevate this beyond your average potato salad.
Easy to prepare ahead: It tastes even better the next day, making it perfect for meal prep or parties.
Crowd-pleaser status: I’ve never met anyone who didn’t ask for seconds!

A close-up view of a white bowl filled with chunky potato salad that has about three layers: large white potato pieces on top, diced boiled eggs with yellow yolks mixed inside, and finely chopped green herbs and celery scattered throughout, giving the dish a mix of creamy white, yellow, and fresh green colors. A woman’s hand is holding the bowl steady while another woman’s hand stirs the salad with a wooden spoon, showing the texture of the creamy dressing coating the ingredients. The scene is set on a white marbled surface with a jar of pickles partially visible in the background photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love how this Creamy Dill Potato Salad Recipe combines simple ingredients that you probably already have on hand or can easily find. Yukon Gold potatoes give the perfect creaminess and hold their shape beautifully, while the fresh herbs and tangy elements make it stand out from ordinary potato salads.

Yukon Gold potatoes: Their buttery texture makes them ideal for creamy salads—you don’t want a waxy or mealy potato here.
Mayonnaise: I stick to a good quality mayo for that smooth, rich base.
Dill pickle brine: This little secret adds brightness and a subtle zing, so don’t skip it.
Apple cider vinegar: Adds a mild acidity that cuts through the creaminess beautifully.
Yellow mustard: Gives a gentle kick of flavor and helps emulsify the dressing.
Garlic cloves: Grated fresh garlic packs more punch than powder—trust me, it makes a huge difference.
Sea salt and black pepper: Season well, because potatoes can soak up flavor pretty quickly.
Celery stalks: Adds crunch and freshness for textural balance.
Dill pickles: The diced pickles bring bursts of salty, tangy happiness to every bite.
Fresh chives: Their mild onion flavor brightens the overall profile of the salad.
Fresh dill: The star herb here—fragrant and perfect for that classic dill potato salad vibe.
Hard-boiled eggs (optional): I love adding these for extra creaminess and protein, but you can leave them out if you prefer.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the reasons I adore this Creamy Dill Potato Salad Recipe is how easy it is to make your own. Whether you like things more tangy, creamy, or packed with extras, you can tweak it to match your family’s preferences or the ingredients you have on hand.

Add a touch of crunch: I sometimes toss in finely diced red onion or radishes for a bite of sharpness and texture.
Make it vegan: Swap mayonnaise for a plant-based version and skip the eggs—you won’t miss a thing!
Boost the herbs: If you want more freshness, adding fresh parsley or tarragon creates a lovely twist.
Go smoky: Throw in a bit of smoked paprika or chopped crispy bacon to change things up for tailgate parties.

How to Make Creamy Dill Potato Salad Recipe

Step 1: Cook the Potatoes Just Right

Start by placing your peeled and cut Yukon Gold potatoes into a large pot, covering them with cold water by about an inch to ensure even cooking. Bring the water to a boil over high heat, then reduce to a gentle simmer. Here’s a tip: don’t overcook—after about 10 minutes, check the potatoes with a fork; they should be fork-tender but still hold their shape. Overcooked potatoes turn mushy and can ruin the salad’s texture. Drain them and spread out on a tray or leave in the colander to cool to room temperature. Pro tip: I sometimes put them in the fridge once cooled if I’m prepping ahead, to keep them firm.

Step 2: Whisk Together That Flavor-Packed Dressing

While your potatoes are cooling, mix up the dressing. In a medium bowl, whisk together the mayonnaise, dill pickle brine, apple cider vinegar, yellow mustard, grated garlic, sea salt, and freshly ground black pepper. I always taste here and tweak the seasonings a bit—sometimes adding a touch more vinegar for tang or extra brine for zing. The dill pickle brine is kind of like magic; it adds that perfect tang without overpowering anything.

Step 3: Combine and Cream It Up

Gently toss the cooled potatoes with the dressing. Then here’s the secret: lightly mash some of the potatoes as you stir. This creates that irresistible creamy texture without turning it into mashed potato soup. This mash-plus-toss technique makes all the difference—you’ll notice how silky and delightful the salad feels.

Step 4: Fold in Fresh Crunch and Herbs

Next, gently fold in your diced celery, dill pickles, chopped chives, fresh dill, and optional chopped hard-boiled eggs. This is when everything comes together—additions that bring texture, flavor bursts, and color. Be gentle so you don’t break apart the potatoes too much here. Taste again and adjust salt or pepper if needed before chilling.

Step 5: Chill and Serve for Best Flavor

Cover your Creamy Dill Potato Salad and pop it into the fridge for at least an hour or, better yet, overnight. This resting time lets the flavors meld beautifully. You’ll find it tastes way more vibrant and cohesive the next day. When ready to serve, give it a gentle stir and sprinkle with a bit more fresh dill or chives for a pop of color.

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Pro Tips for Making Creamy Dill Potato Salad Recipe

Perfect Potato Texture: Cooking potatoes evenly by starting them in cold water prevents a mushy outside and undercooked inside.
Use Fresh Herbs: Fresh dill and chives make all the difference—their bright flavors truly elevate the salad.
Don’t Skimp on Brine: Adding dill pickle brine is my secret weapon for a delightful tang that complements the creaminess.
Make Ahead for Flavor: Chill at least an hour or overnight to let all the flavors marry beautifully.

How to Serve Creamy Dill Potato Salad Recipe

A white bowl filled with chunky potato salad, showing about two main layers: the bottom layer is made of cubed potatoes in a creamy yellow dressing mixed with small pieces of green herbs and celery. On top, scattered fresh green dill sprigs add texture and color. A wooden spoon with a smooth handle rests inside the bowl, partially covered with the salad, sitting on a white marbled surface. The potato pieces have a soft, smooth texture, and the dressing has tiny pepper flakes visible throughout the salad. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish my creamy dill potato salad with a sprinkle of fresh chopped dill and a few extra diced pickles on top for visual appeal and an extra tangy hit. Sometimes a dusting of smoked paprika adds a fun color contrast and subtle smoky flavor that surprises your guests in a good way.

Side Dishes

This potato salad shines alongside classic BBQ fare like grilled chicken, burgers, or bratwurst. It’s also fantastic with fried chicken or alongside a crispy green salad for a lighter summer meal. When I’m feeling cozy, I serve it with roasted veggies and some crusty bread to soak up any leftover dressing.

Creative Ways to Present

For special occasions, I like serving this salad in a hollowed-out round bread bowl to impress guests and make self-serving easy. Another crowd-pleasing idea is layering it in a clear trifle dish with alternating layers of fresh herbs and diced boiled eggs for a pretty presentation. You could even portion it into small mason jars for picnic-friendly servings!

Make Ahead and Storage

Storing Leftovers

Leftover creamy dill potato salad keeps well in an airtight container in the fridge for up to 3 days. I always store it sealed tightly and give it a gentle stir before serving again to redistribute the dressing. It will thicken slightly when chilled, so sometimes I add a splash of pickle brine or a little mayo to loosen it back up.

Freezing

Honestly, I don’t recommend freezing this potato salad because the texture suffers—potatoes tend to get mushy and the fresh herbs lose their vibrancy. It’s best enjoyed fresh or refrigerated and eaten within a few days.

Reheating

This potato salad is best served cold or at room temperature, so reheating isn’t really necessary. If you prefer it less chilled, just let it sit out for 20-30 minutes and give it a stir before serving. If it’s thickened too much from chilling, loosen with a bit of pickle brine or a touch of mayo stirred gently.

FAQs

Can I use a different type of potato for this recipe?

Absolutely! While Yukon Gold potatoes are ideal for their creamy texture and ability to hold shape, you can also use red potatoes or new potatoes. Avoid starchy varieties like russets as they can become too mushy when cooked.
Is it okay to leave out the hard-boiled eggs?

Yes, eggs are optional in this Creamy Dill Potato Salad Recipe. They add extra creaminess and richness, but the salad is delicious on its own without them—especially if you’re serving guests with dietary restrictions or allergies.
Can I make this potato salad vegan?

You sure can! Simply swap the mayonnaise for a vegan or plant-based mayo and omit the hard-boiled eggs. The pickle brine and fresh herbs will still bring plenty of flavor.
How far ahead can I make this potato salad?

Making it the day before is actually ideal, as chilling allows the flavors to deepen and blend perfectly. Just keep it covered tightly in the refrigerator for up to 24 hours before serving.

Final Thoughts

This Creamy Dill Potato Salad Recipe has become a staple in my kitchen and at every summer gathering I host. Its balance of creamy texture, bright tang from the pickle brine and vinegar, and fresh herbal notes make it irresistibly good. I promise, once you try it, you’ll understand why it’s a favorite for me and my loved ones. Give it a shot—you’ll be so glad you did. Plus, it’s easy, dependable, and adaptable, which is everything you want in a classic potato salad made just right.