Looking for the best creamy dill potato salad to bring to your next BBQ or picnic? This lightened-up version is a fresh take on the classic, filled with tender baby red potatoes, tangy grainy dijon, fresh dill, and just enough creamy dressing to make it irresistible. Trust me — your guests will be going back for seconds.
Why You’ll Love This Creamy Dill Potato Salad
Potato salad is one of those nostalgic dishes that shows up at nearly every summer gathering — and for good reason. It’s comforting, crowd-pleasing, and incredibly versatile.
This version is:
- Packed with fresh flavour from dill and mustard
- Lighter than traditional versions (but still creamy and satisfying)
- Make-ahead friendly (tastes even better the next day!)
- Easy to make vegan with a few simple swaps
The Inspiration Behind This Recipe
When I was waitressing my way through university at The Tomato Restaurant in Vancouver, their potato salad left a serious impression on me (and every customer who tried it!). Years later, I revisited the original recipe… and let’s just say it was heavy on the mayo and sour cream. Delicious? Yes. But definitely not light.
This version keeps the spirit of the classic but uses plain Greek yogurt to cut the richness without sacrificing flavour. It’s still indulgent, just more balanced.
Can I Make This Potato Salad Vegan?
Absolutely! Just:
- Swap the Greek yogurt for a plant-based version (like Kite Hill or another plain vegan yogurt)
- Use your favourite vegan mayo — I love Hellmann’s Vegan
Tip: You can also leave out the yogurt entirely and just use a touch more mayo for a classic, creamy texture.
Tips for the Best Potato Salad
- Use baby red potatoes: They hold their shape well and have a nice creamy texture.
- Don’t skip the dill: Fresh dill makes all the difference in this recipe.
- Make it ahead: This salad actually tastes better after a few hours in the fridge. It gives the flavours time to mingle!
More BBQ-Worthy Salad Recipes
Planning a summer menu? Try these other recipes too:
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, halved
- 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
- 2 tablespoons pickle juice (or more to taste!)
- 3 stalks celery (sliced)
- 1/2 cup sliced radishes (optional)
- salt and pepper to taste
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, sour cream, red onion, chopped dill, dijon mustard, apple cider vinegar and pickle juice.
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Once the potatoes are cool add them to your large bowl with the celery and radishes (if using) 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