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

How to Make Creamy Dill Potato Salad

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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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Print Recipe
4.5 from 2 votes
Servings: 10 servings
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Author: Holly
Course: Side Dish
Cuisine: American
Keyword: dill potato salad
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
  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: 3.8%, Vitamin C: 16.9%, Calcium: 3.5%, Iron: 6.2%

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

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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!

19 comments on “Creamy Dill Potato Salad”

  1. 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…

  2. Am I missing something? I don’t see anywhere on here where it says how many potatoes?

  3. How many people does this recipe serve? And if I wanted to add hard boiled eggs how many would I add?

  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. Could this be made the day before a BBQ?

  6. 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?

    • Add salt to your liking Amy. Refrigeration does help the flavors meld. Enjoy!

      • 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.

  7. made this with 1/2 greek yougart was great

  8. 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

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