Potato salad is a staple at most family BBQ’s and this lightened up classic recipe for Creamy Dill Potato Salad is killer. Filled with fresh dill, grainy dijon and baby red potatoes it will leave your guests wanting seconds!
Potato salad can be made so many different ways. When I worked at the Tomato Restaurant in Vancouver waitressing my way through University, their potato salad made a serious impression on me. And everyone else who ordered it! When I decided to create one for the blog I went back to take a look at the recipe to see what made it so good… no wonder it tasted unbelievable! Haha, sooo much mayo and sour cream.
Ok, so I’ll level with you, this version is still a bit on the indulgent side but is significantly lightened up vs the original with zero taste compromise! We created a simple vinaigrette version as well which we will share with you soon so that you have options. But truly, there are times in life when I just want the real deal in all its classic form, and if that’s what you’re after, this recipe will make you very happy.
If you want to make this vegan just swap out the plain Greek yogurt for a vegan version (Kite Hill makes a great one that you can sometimes get through Vegan Supply but there are others) OR just leave it out and add a bit more mayo (I wouldn’t replace it with the full amount). We used the Hellman’s Vegan, it’s my fav and is the only mayo we buy.
This salad will take you less than 10 minutes of prep time and can be made a day ahead … in fact, I think it tastes better if you do make it ahead (stored in the fridge covered of course). If you’re looking for some other salad ideas to bring to a BBQ or picnic I recommend my Blueberry Spinach Salad, this Creamy Avocado Pesto Pasta Salad or try this Chickpea Feta Salad for a nice change up from the traditional bean salad!
xo,
Tori
Creamy Dill Potato Salad
Filled with fresh dill, this creamy potato salad is the perfect addition to your summer BBQ!
Ingredients
- 3 pounds baby red or yellow potatoes
- 1/2 cup mayonnaise (we used Hellman's Vegan)
- 1/2 cup sour cream or plain full-fat Greek yogurt
- 1/2 cup red onion (finely chopped)
- 1/2 cup chopped fresh dill (plus extra to garnish)
- 3 tablespoons grainy dijon mustard
- 1 teaspoon apple cider vinegar
- salt and pepper to taste
- 3 stalks celery (sliced)
Instructions
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In a large pot, cook potatoes in boiling salted water until soft and fork tender. Drain, rinse with cold water, and allow the potatoes to cool to room temperature.
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While the potatoes are cooling, in a large bowl mix together the mayonnaise, red onion, chopped dill, dijon mustard, and apple cider vinegar.
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Once the potatoes are cool add them to your large bowl with the other ingredients and mix until well combined. Season with salt and pepper as needed and transfer to a serving dish. Refrigerate until serving (up to 3 days).
Can’t wait to make this! Thank you!
Hi Teresa thanks!
Can I add something else instead of mustard or will I not even taste it
Hi Emily you can just omit it but you barely taste it! Or maybe just cut it in half if you’re worried?
Made this tonight using the Greek yogurt options! So delicious!! 😍
Hi Danielle that’s awesome!
Hi Tori
I made this tonight and it was delicious….I so love the taste of dill
Delicious! My new go to potato salad! Thank you!
So glad you liked it Susan!
So good and so easy! Thanks Tori!
Oh, this sounds amazing! I’m going to have to make it.
Let me know if you do!
Delicious !!!
This potato salad is so good! I’ve made it several times this summer. Love the fresh dill and tangy dressing from the Greek yogurt and apple cider vinegar. It’s a lightened up version of a summer favourite. Thanks Tori!
Tori.
These are delicious. And I feel less guilty eaten these! Questions: what is the best way to store these brownies? How long do they last? Thanks
Hi Karen,
What brownies are you referring to? I have a couple recipes on the site!
Hi Tori 🙂
I’m going to make this today! I have all the ingredients except for the fresh dill. Do you think I could use dried Dill? If so, how much? Can’t wait!
Andrea
Hi Andrea! You can skip it or use dried if you want (or use something like parsley or chives) – I would just start with a teaspoon and add to taste – you may even just want to add a tiny bit into a small portion to see if you like it first. Happy Easter! Tori
Do you cut the potatoes in half or keep them whole?
If they are small enough you could keep whole, but I cut in half! xx Tori
Wow! This recipe was a hit! I even had a classically trained chef say it was the best potato salad he’s had in years! Thanks for this amazing recipe. I will be keeping this for my go to salad recipes!
Wow Michelle! I appreciate you taking the time to let me know how much you love this recipe, and giving it 5 stars! It means so much. xx Tori