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Creamy Dill Potato Salad features tender red potatoes tossed in a creamy dressing with as much dill as your heart desires! This is a simple and fail-proof potato salad recipe that’s the perfect side dish for your next picnic.

A bowl is filled with creamy dill potato salad.
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I’m such a potato salad lover. Truly… I don’t think I’ve ever met a potato salad I haven’t liked. There’s just something so satisfying about tender bites of potatoes tossed in a creamy dressing. What sets this recipe apart from the others, of course, is the fresh dill! You can add as much as or little as you like. Personally, I love a good, hearty handful of dill mixed into the recipe to really seal the deal on that herbaceous flavor.

Why You’ll Love This Dill Potato Salad Recipe

There’s a whole lot to love about this classic potato salad recipe. Here are just a few of the reasons I like making it so much!

  • It’s a big dill. Get it? Ha! But really, the dill in this simple potato salad adds such a fresh, almost grassy flavor in the BEST way.
  • So creamy. The dressing consists of just one key ingredient – Greek yogurt! With a few little additions like Dijon mustard and salt and pepper, the Greek yogurt really ties everything together beautifully.
  • Classic. You won’t find any unnecessary ingredients or complicated steps here. Just classic potato salad with dill that always satisfies!
  • Easy as can be. You can have this potato salad on the table (or picnic basket) in just 30 minutes with hassle-free steps.
  • Egg-free and room temperature-friendly. The beauty of this recipe (made with no substitutions) is that it’s free of eggs! It’s perfect for a bbq because it can sit out for a little bit.
The ingredients for dill potato salad are placed on a countertop.

Ingredients for Dill Potato Salad

Let’s take a quick look at that shopping list before you head to the store! As always, keep on scrolling to the recipe card to find exact measurements.

  • Red potatoes – These are the best to use in potato salads because they’re waxy, firm, and hold their shape very well. If you use a russet potato, it’ll likely turn to mush.
  • Greek yogurt – It’s important to only use plain Greek yogurt with no added flavors.
  • Green onions – Slice them nice and thin!
  • Dijon mustard – So you’ll actually need two ingredients here. Dijon whole grain mustard AND smooth Dijon mustard.
  • Dill pickle juice – a splash of this really helps with the dill flavors!
  • Salt and pepper – To taste.
  • Dill – Use as much freshly chopped dill as you want!

How to Make Dill Potato Salad Step by Step

Here’s a quick look at how easy it is to make this red potato salad with dill. For more detailed step-by-step instructions, check out the recipe card at the bottom of the page.

  • Cook the potatoes. Do this BEFORE you start making the dressing. Add potatoes and enough cold water to cover them to a large pot. Simmer on medium about 20 minutes (do NOT boil) until potatoes are fork-tender or a knife easily slices into it. Drain and set the potatoes in a single layer on a baking sheet to cool off.
  • Make the dressing. In a large bowl, combine the Greek yogurt, chopped green onions, Dijon whole grain mustard, Dijon mustard, salt, pepper, and dill. Stir to mix well.
  • Toss it all together. Add the cooled potatoes to the dressing and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.
A large bowl is filled with dill potato salad.

Dill Potato Salad Variations

Here are just a few easy ways to change up this dill red potato salad:

  • Just use one kind of mustard. Using both Dijon whole grain mustard and Dijon mustard adds a little something special to both the flavor and texture of this recipe. However, you can definitely just use Dijon mustard if that’s what you have on hand.
  • You can use low-fat yogurt or mayo. Yep! Low-fat Greek yogurt still works fabulously with this recipe as well as mayonnaise. Just note that the consistency may be a little different. If using low-fat, the consistency might be thinner.
  • Add a dollop of sour cream. Who doesn’t love the creamy, thickness of sour cream? It would be a great addition if you’re using mayo. Be aware if you use this along with Greek yogurt, it might be too tangy. Taste test along the way!
  • Use another potato variety. The best potatoes to use in this recipe are red potatoes but you can explore using yukon gold potatoes as well.


Can I add pickles?

Sure thing! If you really want to emphasize that dill flavor, chop up some dill pickles and mix them with with the other ingredients. They’ll also add a fun, juicy crunch.

What else can i add for more texture and flavor?

If you want to add more crunch and texture in every bite, I suggest adding in some chopped celery, finely diced red onion, and even crumbled bacon.

Can i use dried dill instead of fresh?

Yes, but note that the flavor will be a bit different. Fresh dill has a, well, fresher flavor! Also, dried herbs are much more potent so consider using less than you would with fresh herbs.

can i make it ahead of time?

I recommend preparing just the potatoes ahead of time. Cook them, let them fully cool to room temperature, then store them in an airtight container in the fridge for 2-3 days. When you’re ready to prepare the potato salad, use them as instructed.

Fresh dill is sprinkled across the top of a potato salad.

Storage Instructions

You can store leftover red potato dill salad in an airtight container in the refrigerator for 2-3 days. Note that the consistency of the potatoes may get a little less firm over time, but they’ll still be great!

Serving Suggestions

Keep things fresh and flavorful with more of my favorite salad recipes!

4.91 from 10 votes

Dill Potato Salad

Tender red potatoes tossed in a creamy dressing with as much dill as your heart desires! This is a simple and fail-proof potato salad recipe that's the perfect side dish for your next picnic.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6


  • 2 ½ pounds (1134 g) red potatoes, skin-on, 3/4 inch dice
  • 1 cup (200 g) plain Greek yogurt
  • 2 green onions, thinly sliced
  • 3 ½ tablespoon Dijon whole grain mustard
  • 1 tablespoon Dijon mustard
  • Splash of dill pickle juice
  • Salt and pepper, to taste
  • Handful of dill, chopped
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  • Add potatoes and enough cold water to cover in a stockpot. Simmer on medium about 20 minutes (do NOT boil), until potatoes are fork-tender. Drain.
  • Cool potatoes for 10 minutes in a single layer on a baking sheet.
  • In a large bowl, combine Greek yogurt, green onions, Dijon whole grain mustard, Dijon mustard, dill pickle juice, salt, pepper, and dill. Stir to mix well.
  • Add the cooled potatoes to the yogurt mixture and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.


Serving: 1serving (139 grams), Calories: 161kcal, Carbohydrates: 32g, Protein: 8g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.3g, Trans Fat: 0.003g, Cholesterol: 2mg, Sodium: 170mg, Potassium: 935mg, Fiber: 4g, Sugar: 4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Photographs by Meg McKeehan Photography

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Recipe Rating


  1. Made this as a side for my lunches at work last week. Absolutely. Delicious. I subbed the whole wheat Dijon mustard with more regular Dijon, and did about a third of a cup of mayo and 2/3 Greek yogurt… Didn’t plan my grocery store trip very well. Making it the right way this week. The dill, green onion and Greek yogurt go so well together. Best vegetarian potato salad I’ve ever had. Lasts about 5 days in the fridge, gets a bit funky after that FYI.

  2. Can’t anyone post a recipe online without giving their entire life story along with it? Here’s a little tip for you: Keep it simple and to the point. Nobody reads the adventures of you; we all just skip down to the recipe so don’t waste your time writing about stuff that nobody wants to read.

    1. Oh okay. Thank you SO MUCH for telling me how to use my blog. I mean, I wouldn’t have known if it weren’t for you!!! Here’s a little tip for you: stop wasting your time trolling blogs; we all ignore your unsolicited advice and thoughts and keep doing what we love anyway. From Wikipedia: A blog (a truncation of the expression “weblog”) is a discussion or informational website published on the World Wide Web consisting of discrete, often informal diary-style text entries (posts). Many blogs provide commentary on a particular subject or topic, ranging from politics to sports. Others function as more personal online diaries, and others function more as online brand advertising of a particular individual or company.

    2. @Julie Wampler, that guy is being rude about it, but it is pretty silly to have a long story attached to a recipe instead of posting your stories and recipes separately. 99% of people google “potato salad,” to get here, not “Julie Wampler’s blog,” so of course everyone is skipping to the bottom. Don’t you find it annoying, when you look for a recipe elsewhere, that you have to dig through unrelated information to get what the link said it would be?

      1. I get what you’re saying but at the same time, most recipe sites out there ARE blogs and blogs = stories = real people behind it. You’re probably asking the wrong person to answer your question because for one, I’m a recipe blogger and I support my other blogging friends so I don’t find it annoying at all. I look at the URL and if it’s a blog then I expect a story or information about the recipe BEFORE the recipe and appreciate it for what it is. If it’s not something I care to read, most blogs have ‘jump to recipe’ b/c readers like Tom above have b!tched and moaned so much over FREE recipes that we have decided to make user experience better (isn’t that a good enough compromise?). Honestly, everyone that comes to my site is getting a recipe or recipes for FREE and yet have an issue with getting “extra” information. I’m sorry but it’s damned if I do, damned if I don’t. If I threw up a paywall, I’m pretty sure people would go nuts. Having ads is the best alternative to help pay for running this website because websites aren’t free. There is maintenance cost behind it. It costs me $210 a month to just keep this website up on my web host. Now, add in ingredients and time to develop recipes and photograph, write, etc…pretty sure ads are ok by me if it helps keep content free. Again, I appreciate your insight but I disagree wholeheartedly.

  3. Better to put the recipe on the top then the 3 pictures and 5 useless paragraphs of information below it.

    1. Thank you for telling me what to do with my blog :) I don’t find it particularly hard to scroll since most websites these days involve some sort of scrolling but I guess it’s not a thing for everyone. I know how strenuous it could be. Thank you for the feedback!

  4. I love the recipe. Usually I stick with this Potato Salad With Eggs Recipe but I tried yours this time and I will use your recipe for the next time I make potato salad. I love the dill!

  5. Thanks Julie!! I am trying this recipe for a baby shower on Friday – can’t wait – it sounds delicious!! Thank you for sharing! :)