Creamy Dill Potato Salad

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Creamy Dill Potato Salad! A delicious creamy potato salad loaded with fresh dill and flavor. This is the perfect side for any meal! Made by @SpendPennies #dill #side #potatosalad

Potato salad is just one of the recipes that everyone loves.  It’s easy to make ahead of time and can contain lots of different additions (like bacon and cheese)!

This is one of my favorite potato salad recipes of all time!  It’s rich and creamy and loaded with fresh dill.  I love the flavor of fresh dill…  it just screams SUMMER to me!!   A perfect side for any BBQ or picnic!

If you’re looking for a lightened up version of potato salad, this recipe is very easy to adapt!  You can replace 2/3 of the mayo with Greek yogurt and it is delicious! (Nobody will ever know! ;) .  I actually substitute Greek yogurt for part of the mayo into most creamy recipes and it works perfectly!  I start with about 2/3 mayo to 1/3 yogurt and make adjustments from there!


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4.75 from 8 votes
Review Recipe


Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10 servings
Author Holly Nilsson
Course Side Dish
Cuisine American
This potato salad with the fresh summery flavor of dill is the perfect side for any gathering!


  • 3 lbs white or red skinned potatoes
  • 1 1/2 cups diced celery
  • 3 tablespoons finely sliced green onion
  • 3/4 cup mayonnaise I use Hellman’s Light
  • 1/2 cup sour cream
  • 2 tablespoons lemon juice
  • 4 tablespoons fresh dill minced
  • 1 tablespoon dijon mustard

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  1. Boil the potatoes until tender (approx. 15-20 minutes). Cool and cut into bite sized pieces.
  2. In a large bowl, mix all ingredients except the potatoes.
  3. Combine cooled potatoes with dill mixture and refrigerate at least one hour.
Nutrition Information
Calories: 162, Fat: 6g, Saturated Fat: 1g, Cholesterol: 8mg, Sodium: 188mg, Potassium: 684mg, Carbohydrates: 24g, Fiber: 2g, Sugar: 3g, Protein: 3g, Vitamin A: 190%, Vitamin C: 13.9%, Calcium: 35%, Iron: 1.1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword dill potato salad

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. Thanks for uploading this recipe! I’ve made this potato salad for the Buffalo Bills’ season opener half-time meal two years in a row now, and it’s been a hit!

    I have wild onions growing in my backyard, so I used those for the scallions, and I stuck with heavy mayo and sour cream. I forgot to add the celery last year, so I “forgot” to add it again this year, and it still came out great.

    The only salt I used was in the water I used to boil the potatoes, which I cut before boiling.

    I also substituted one tablespoon of Bragg’s Apple Cider Vinegar for one of the tablespoons of lemon juice, as I was serving it with pulled pork that had been brined in Apple Cider and Apple Cider Vinegar as well. :)

  2. I just loved this recipe! The dill flavor was just what I was looking for. I used a little bit more plain yogurt than mayo and it was perfect. I thought that it might’ve need some salt but when I tasted it, decided that it was already perfect.

    1. Potato salad doesn’t generally freeze very well. This recipe can be halved though, I hope that helps!

  3. This almost my recipe. I was hooked with the fresh dill – I use about 1/2 cup chopped for (I don’t know 1/2 a dutch oven volume). I love the yogurt in lieu of may – gonna give that a try… the mustard frightens me because this is such a smooth comination – the zest is my white pepper and the red onion (added to the mayo immediately after mincing they bleed out oniony perkiness all through the mayo /veggies base. We may be soulmates Holly…

    1. It should be 3lbs.

      We just updated to a new recipe system and somehow the potatoes got missed on this! Sorry about that, I’ve updated the recipe.

  4. Just made this, unfortunately I didn’t have celery and I substituted red onion for the green and added a bit more but it still tastes amazing!

  5. I just made this and it is cooling in fridge. Tasted a bite and I think it needs salt. Will it taste much different after refrigeration? I know it will help flavors to come out better. But did anyone else think it needs salt?

      1. I agree – refrigeration melds the flavors together but my husband did add a little bit of salt to his. I suppose it just depends if you prefer salt or not? Either way, it was delicious and a keeper recipe for summer get togethers.

  6. I make a potato salad very similar to this but I also have pickles and hard boiled egg in it. Plus I have zesty Italian dressing in the dressing, it’s amazing