Dill Potato Salad

Dill Potato Salad | Easy to make, this creamy dill potato salad requires just 7 ingredients. Dill potato salad is perfect for your summer BBQs, paired with a burger (veggie or meat) or as an easy weekday lunch with a simple side salad or a slice of toasted sourdough bread.

Potato salad is a favorite around our house. And this creamy dill potato salad is really good. It's creamy, dilly, tangy, and has a bit of a bite from the horseradish dijon mustard.

I love the addition of mustard to my egg salad sandwich spread and I always add mustard in my potato salads and my cheese sauce for mac'n'cheeese! It really brings out flavor I think and adds a sharpness that I love.

This potato salad recipe is the perfect side dish for summer BBQs - you can size it up for a crowd and even make it a day ahead of time. It's also a great meal prep recipe because you can make a batch at the beginning of the week and have lunch or dinner all week.

Ingredients

• Potatoes - I use russet. Use whatever potato you like. I love them all!
• Mayo - Sometimes I buy vegan mayo and it works really nicely in this recipe. You can use regular mayo as well. Using vegan mayo makes this a vegan potato salad recipe because I don't use eggs in my potato salad. You can add a few hard boiled eggs if you like and you don't want to make it vegan.
• Apple Cider Vinegar - For a tangy flavor and to balance the sweetness in the mayo.
• Dijon Mustard - For a sharp flavor and a bit of a bite - I use horseradish mustard that I really like.
• Cucumber + Corn - Fresh cucumber and corn give this recipe a nice crunch.
• Fresh Dill - This is one of those recipes where I think that fresh dill makes so much of a difference. It's worth picking up the extra ingredient to make this. You might have everything else in your pantry. BUT if you only have dried dill, go for it!
• Salt and Pepper - season to taste

Recipe Tips

EXPERT TIP: Boil your potatoes in bite-sized chunks and just until fork tender! Make sure to salt your potato water for well-seasoned, tasty potatoes.

Instructions

1. Peel 6 large russet potatoes. Chop the potatoes into bite-sized pieces. Add the potatoes to a large pot and cover with water. Season the water with salt and bring to a boil. Boil the potatoes under just fork-tender, about 10 minutes or so, depending on the size of your potato chunks. Let cool (about 15-20 minutes)
2. Make the creamy dressing. In a small bowl whisk together the mayo, mustard and apple cider vinegar.
3. Add corn, cucumber, and dill to the potatoes. Mix.
4. Add mayo mixture, season with salt and pepper and stir together. Check for seasoning, adding more salt and pepper if needed.
5. Serve or refrigerate until needed.

Substitutions + Variations

• Use whatever potato you like for potato salad.
• I love corn and cucumber in this recipe - I've also use lightly cooked carrots. A japanese potato salad recipe that I used to have used sliced carrots and I really loved it.
• Use vegan mayo for a vegan potato salad.
• Add hard-boiled eggs if you like them in your potato salad.

More Potato Recipes

• Greek Lemon Potatoes
• Browned Butter Mashed Potatoes
• Enchilada Baked Sweet Potatoes
• Samosa Puff Pastry Braid
• Instant Pot Chicken + Potatoes

What to serve with this recipe

• Greek Turkey Burger
• Turkey Burgers
• Grilled Chicken Tacos

Recipe

Creamy Dill Potato Salad with Cucumber and Corn

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6

Jacqueline Piper

5 from 1 vote

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Easy to make, this creamy dill potato salad requires just 7 ingredients. Dill potato salad is perfect for your summer BBQs, paired with a burger (veggie or meat) or as an easy weekday lunch with a simple side salad or a slice of toasted sourdough bread.

Ingredients

  

1x2x3x

• ▢ 6 large potatoes
• ▢ ⅓ cup mayo (or vegan mayo)
• ▢ 1 teaspoon apple cider vinegar
• ▢ 1 teaspoon dijon mustard (I use horseradish mustard)
• ▢ 1 cup corn kernels
• ▢ ½ large cucumber (chopped)
• ▢ chopped fresh dill
• ▢ salt and pepper to taste

Instructions

 

• Peel 6 large russet potatoes. Chop the potatoes into bite-sized pieces. Add the potatoes to a large pot and cover with water. Season the water with salt and bring to a boil. Boil the potatoes under just fork-tender, about 10 minutes or so, depending on the size of your potato chunks. Let cool (about 15-20 minutes)
• Make the creamy dressing. In a small bowl whisk together the mayo, mustard and apple cider vinegar.
• Add corn, cucumber, and dill to the potatoes. Mix.
• Add mayo mixture, season with salt and pepper and stir together. Check for seasoning, adding more salt and pepper if needed.
• Serve or refrigerate until needed.

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Notes

Notes – Make sure to salt your potato water for seasoned potatoes.

Substitutions – Add whatever potato you prefer for potato salad. Instead of horseradish dijon mustard, try yellow mustard.

Storage – This recipe is good to make a day ahead.  Lasts in the fridge for 3-5 days after. If serving at a BBQ, leave this dish in the fridge until serving time.  Don't let it sit out for longer than 2 hours as with most other foods, but especially the food at BBQs which tend to be outside for longer.

Nutrition

Calories: 203kcalCarbohydrates: 30gProtein: 4gFat: 8gFiber: 3gSugar: 4g

Nutritional information is an estimate. Values vary based on products used.

Read our full Nutrition Disclaimer.

Course Side Dish

Cuisine Canadian

Keyword summer side dish

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Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.

Food Satefy

If serving this dish at a BBQ, make sure to leave it in the fridge until serving time.  Don't let it sit out for longer than 2 hours (as with most other foods), but especially food at BBQs which tend to be outside for longer times.

Recipes FAQs

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