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!
Creamy Dill Potato Salad
Filled with fresh dill, this creamy potato salad is the perfect addition to your summer BBQ!
- 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)
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.
While the potatoes are cooling, in a large bowl mix together the mayonnaise, red onion, chopped dill, dijon mustard, and apple cider vinegar.
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).