If you’re anything like me and love that perfect blend of creamy, tangy, and fresh flavors in a side dish, then you’re going to adore this Creamy Dill Potato Salad Recipe. It’s the kind of potato salad that elevates every picnic, BBQ, or casual dinner with friends and family. When I first tried this recipe, I was amazed by how the dill and pickle brine added a bright twist that made it so much more exciting than your average potato salad. Stick around, and I’ll share all my best tips to help you nail it on your very first go!

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Why You’ll Love This Recipe

Creamy and Tangy: The mayonnaise mixed with pickle brine and vinegar creates a luscious, slightly tangy dressing that’s irresistibly good.
Fresh Herbs: Fresh dill and chives bring a garden-fresh brightness that makes this potato salad stand out every time.
Simple to Make: Despite its gourmet flavor, this salad comes together quickly and is perfect for making ahead.
Versatile: You can easily customize it with add-ins like eggs or extra crunch from celery for family favorites.

A close-up view of a white bowl filled with chunky potato salad that has about three layers: large white potato pieces on top, diced boiled eggs with yellow yolks mixed inside, and finely chopped green herbs and celery scattered throughout, giving the dish a mix of creamy white, yellow, and fresh green colors. A woman’s hand is holding the bowl steady while another woman’s hand stirs the salad with a wooden spoon, showing the texture of the creamy dressing coating the ingredients. The scene is set on a white marbled surface with a jar of pickles partially visible in the background photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Creamy Dill Potato Salad Recipe plays its part in building layers of flavor and textures. I always make sure to pick Yukon Gold potatoes for their creamy texture and slightly buttery flavor—they hold up perfectly without falling apart.

Yukon Gold potatoes: Their waxy, smooth texture makes for a creamy salad without turning mushy.
Mayonnaise: Use your favorite brand or homemade mayo; it’s the base that holds everything together.
Dill pickle brine: Adds subtle tang and a hint of pickle flavor without overpowering.
Apple cider vinegar: Brightens the dressing with mild acidity and depth.
Yellow mustard: Gives a gentle zing and helps emulsify the dressing.
Garlic cloves: Freshly grated makes a big difference in flavor—skip the powder if you can.
Sea salt & freshly ground black pepper: Essential for seasoning to taste.
Celery stalks: Provides a refreshing crunch that contrasts the creamy potatoes.
Dill pickles: Chopped finely for bursts of tang and texture.
Fresh chives: Light oniony notes to cut through the richness.
Fresh dill: The star herb that makes this salad uniquely delightful.
Hard-boiled eggs (optional): Adds richness and that classic potato salad feel—totally optional if you prefer it vegetarian.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Over time, I’ve personalized this Creamy Dill Potato Salad Recipe based on what I have on hand or the occasion. Feel free to experiment with add-ins or switches that make this salad your own.

Swap the mayo: I sometimes replace half the mayo with Greek yogurt to lighten it up without losing creaminess.
Add crunch: Toasted walnuts or sunflower seeds bring an unexpected texture your guests will love.
Spice it up: A pinch of smoked paprika or a dash of cayenne adds warmth that plays well against the dill’s freshness.
Make it vegan: Use vegan mayo and skip eggs for a plant-based version that’s just as tasty.

How to Make Creamy Dill Potato Salad Recipe

Step 1: Perfectly Cook the Potatoes

Start by placing your diced Yukon Gold potatoes in a large pot and cover them with cold water, about an inch above the potatoes. Bringing them to a boil from cold water helps them cook evenly. Once boiling, reduce to a simmer and cook for about 10 minutes until you can easily pierce them with a fork. Don’t overcook— you want them tender but not falling apart. Drain and let them come to room temperature; this step keeps the salad from getting watery later.

Step 2: Whip Up Your Creamy Dressing

While the potatoes cool, mix together the creamy dressing. Combine mayonnaise, dill pickle brine, apple cider vinegar, yellow mustard, and freshly grated garlic in a bowl. Season it right with salt and lots of freshly ground black pepper. Tasting as you go here is key — the flavors should be lively and balanced before it hits the potatoes.

Step 3: Combine and Creamify

Gently toss the cooled potatoes with the dressing. Here’s my trick: lightly mash a few chunks of potato against the side of the bowl as you stir. This releases some starch and makes the salad wonderfully creamy without turning it into mush.

Step 4: Fold in Freshness and Crunch

Next up, fold in finely diced celery for crunch, chopped dill pickles, fresh chives, and the star—lots of chopped fresh dill. If you’re adding hard-boiled eggs, toss them in gently now. Cover the bowl and refrigerate for at least an hour, or better yet, up to a day. The flavors meld beautifully with a little rest time.

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Pro Tips for Making Creamy Dill Potato Salad Recipe

Cooling the Potatoes: Letting the potatoes cool fully before adding dressing prevents a watery mess—trust me, I learned this the hard way!
Fresh dill is key: Dried dill just doesn’t deliver the same bright, herby punch. If you can’t find fresh, double the amount of dried for better flavor.
Season in layers: Season the dressing first, then taste again after mixing with the potatoes so you can adjust salt and pepper perfectly.
Don’t over-mix: Stir gently to keep some potato texture, but mash just a few pieces to help the creaminess along.

How to Serve Creamy Dill Potato Salad Recipe

A white bowl filled with chunky potato salad, showing about two main layers: the bottom layer is made of cubed potatoes in a creamy yellow dressing mixed with small pieces of green herbs and celery. On top, scattered fresh green dill sprigs add texture and color. A wooden spoon with a smooth handle rests inside the bowl, partially covered with the salad, sitting on a white marbled surface. The potato pieces have a soft, smooth texture, and the dressing has tiny pepper flakes visible throughout the salad. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this potato salad with a little extra chopped fresh dill and a sprinkle of paprika for color. Sometimes I add thinly sliced green onions on top—those add a subtle sharpness that pairs beautifully with the creamy dill flavor.

Side Dishes

This potato salad shines alongside grilled meats like chicken or burgers. It’s also fantastic with classic BBQ sides such as baked beans, corn on the cob, and coleslaw. I usually make a big batch because my family goes crazy for it and it’s the perfect balance to heavier main courses.

Creative Ways to Present

For summer parties, I’ve served the salad in hollowed-out small bell peppers or cherry tomatoes, turning it into bite-sized appetizers. Another fun idea is layering it in a mason jar with other picnic-friendly salads—you can impress your guests and keep portions in check!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Dill Potato Salad keeps beautifully in an airtight container in the fridge for up to 3 days. I always store it chilled to keep the herbs fresh and the texture perfect. Give it a gentle stir before serving leftovers to revive that creamy consistency.

Freezing

Freezing this potato salad isn’t my favorite because the potatoes can get a bit grainy, and the mayo-based dressing might separate. However, if you need to, freeze it without the eggs and fresh herbs, then add fresh dill and eggs after thawing.

Reheating

This salad is best served cold or at room temperature, so I usually just take it out of the fridge 20 minutes before serving. If you prefer a slightly warmed salad, microwave gently for a few seconds but be careful not to melt the mayo dressing.

FAQs

Can I use other types of potatoes for this salad?

Absolutely! While Yukon Golds are ideal for their creamy texture and flavor, you can use red potatoes or fingerlings. Just make sure to cook them until tender but firm to avoid a mushy salad.
Is it necessary to add pickle brine?

Pickle brine adds a lovely tangy depth that’s a game-changer in this recipe. If you don’t have it, a squeeze of fresh lemon juice or extra vinegar can help, but the flavor won’t be quite the same.
Can I prepare this salad in advance?

Yes! In fact, this potato salad tastes even better after resting in the fridge for a few hours or overnight, which allows the flavors to fully meld together.
How do I keep the salad from becoming watery?

Be sure to cool the potatoes completely before mixing in the dressing and avoid overcooking them. Also, don’t add too much dressing at once; start with less, then add more to get your desired creaminess.

Final Thoughts

I absolutely love how this Creamy Dill Potato Salad Recipe brings something special to any meal—whether it’s a laid-back family dinner or a big summer BBQ. It’s one of those dishes that I come back to over and over because the fresh dill and pickle brine add such brightness, and the texture is always on point. Give it a try and let me know how it turns out for you—I bet it’ll become your go-to potato salad too!