Creamy Dill Potato Salad with Fresh Herbs

This dill potato salad gets extra flavor from green onions, dill pickles and plenty of fresh herbs and microgreens. It’s a perfect summer side for picnics and barbecues.

Potato salad is a staple at warm-weather gatherings. Whether you love it or not, a well-made version deserves its place on the table.

I’m picky about potato salad: not the bland, mushy mayonnaise tubs from the supermarket, but a salad that balances creamy and crunchy textures with briny pickles and bright dill, all tied together by a thoughtfully seasoned dressing.

What defines a good potato salad?

A great potato salad has texture, brightness and seasoning. I want tender potatoes that hold their shape, crisp pickles for contrast, and fresh herbs for lift. A bit of acidity and mustard in the dressing prevents the salad from tasting flat.

The salad dressing

I prefer a mayonnaise-based dressing enhanced with Dijon mustard, white wine vinegar and freshly ground black pepper. The mustard adds a gentle heat while the vinegar brings necessary acidity. A tablespoon of water thins the dressing to the right consistency so it coats the potatoes without becoming heavy.

What potatoes to use

Not all potatoes behave the same in salads. Use waxy varieties that keep their shape when cooked. Waxy potatoes give you firm, biteable pieces instead of a mushy texture.

Good choices include Charlotte and Desiree (common in the UK), Yukon Gold and Red Bliss in the US, and new or fingerling potatoes. Avoid floury, starchy varieties like Maris Piper, King Edward or Idaho Russet for this salad—save them for mashed potatoes instead.

Salad ingredients

This recipe uses classic components with a few bright touches. I like to finish with fresh dill and a scattering of microgreens for color and freshness.

• waxy potatoes
• hard-boiled eggs
• dill pickles
• green onions
• fresh dill
• microgreens (optional)

Serving suggestions

This dill potato salad is ideal alongside grilled meats and smoky dishes. It pairs beautifully with steak, grilled chicken kebabs or classic hamburgers, and is a welcome, cooling contrast to rich, savory mains.

Storage and leftovers

This salad benefits from a little resting time in the fridge—the flavors deepen as it chills. Store it in an airtight container for up to four days. If you plan to transport it to a picnic or potluck, keep it chilled until serving.

Dill Potato Salad

This recipe serves about 6 and takes roughly 40 minutes total (20 minutes prep, 20 minutes cook).

Ingredients

For the dressing

• 125 ml (1/2 cup) mayonnaise
• 1 tbsp white wine vinegar or lemon juice
• 1 1/2 tsp Dijon mustard
• 1/2 tsp freshly ground black pepper
• 1 tbsp water to loosen the dressing

For the salad

• 4 waxy potatoes, boiled and cooled
• 6 hard-boiled eggs
• 4 small dill pickles, chopped
• 3–4 green onions, sliced
• 2 tbsp fresh dill, divided
• Salt to taste
• 1–2 tbsp microgreens such as cress (optional)

Instructions

Make the dressing

• Whisk together mayonnaise, white wine vinegar and Dijon mustard with a pinch of black pepper. Add 1 tablespoon of water to reach a pourable dressing consistency.

Assemble the salad

• Cook potatoes and eggs in their skins, then cool. Peel and dice the potatoes and peel the eggs.
• In a large bowl combine the diced potatoes, chopped hard-boiled eggs, chopped dill pickles, sliced green onions and 1 tablespoon of chopped dill. Add the dressing and gently toss to combine without mashing the potatoes. Taste and add salt if needed.
• Refrigerate for about 2 hours so the flavors can meld. Before serving, sprinkle with the remaining chopped dill and microgreens.

Nutrition (approx.)

Per serving: Calories 221; Carbohydrates 27 g; Protein 9 g; Fat 9 g; Saturated fat 2 g; Cholesterol 167 mg; Sodium 638 mg; Potassium 770 mg; Fiber 3 g; Sugar 3 g. Nutrition is an estimate and should be used as a guide.