Creamy Dill Potato Salad with Fresh Herbs & Lemon Zest

This dill potato salad is creamy, herb-forward, and easy to make. The dressing blends Greek yogurt with mayonnaise, Dijon mustard and vinegar for balance — tangy, silky, and not overly rich. Chopped dill pickles double down on the dill flavor while adding a satisfying crunch. It’s a wonderful summer side for barbecues, potlucks, or family dinners.

The recipe makes enough for a crowd. Cook and assemble the salad ahead, chill it, and it will be ready when guests arrive.

Creamy Dill Potato Salad

Double the dill: Fresh dill and diced dill pickles give this salad a bold, herby profile and lots of texture.

Creamy but not heavy: The dressing uses a 2:1 ratio of Greek yogurt to mayonnaise, so you get a creamy coating without relying solely on mayo. It’s still indulgent enough to feel like classic potato salad.

Ingredient Notes

• Red potatoes: Small, waxy red potatoes with thin skins are ideal — no need to peel. You’ll need about 3 pounds.
• Celery: Adds crisp texture and a fresh note.
• Red onion: Provides sharpness; soak in ice water for 10–15 minutes if you want to mellow the bite.
• Dill pickles: Chopped refrigerated dill pickles give the best texture and flavor; avoid relish for this recipe.
• Fresh dill: Fresher is better — it brightens the dressing and makes a nice garnish. If using dried dill, reduce the amount (about 1½ tablespoons dried).
• Greek yogurt: Plain, unflavored yogurt is used as the base. 2% works well, but nonfat is acceptable.
• Mayonnaise: Combined with yogurt for richness and a smooth mouthfeel.
• White vinegar & Dijon mustard: Add tang and depth to the dressing.
• Salt & pepper: Adjust to taste.

How To Make Dill Potato Salad

1. Prep and cook potatoes. Scrub potatoes and trim any blemishes. Put them in a large pot of cold water, add 1 tablespoon kosher salt, cover, and bring to a boil. Reduce heat to maintain a steady boil and cook until just fork-tender, about 15 minutes depending on potato size.

2. Prep the vegetables. While the potatoes cook, dice celery, red onion and dill pickles. Drain cooked potatoes in a colander and let them cool until you can handle them; spreading them out on a tray speeds cooling.

3. Make the dressing. In a bowl, whisk together 2 cups plain Greek yogurt, 1 cup mayonnaise, 2 tablespoons white vinegar, 2 tablespoons Dijon mustard, 1/4 cup minced fresh dill, 1½ teaspoons kosher salt, and 1/2 teaspoon coarse ground black pepper. Taste and adjust seasoning.

4. Combine. Cut cooled potatoes into bite-sized pieces and place in a large bowl. Add the celery, red onion and chopped dill pickles. Pour the dressing over the potato mixture and gently toss until evenly coated, taking care not to mash the potatoes.

5. Chill and serve. Taste and adjust salt and pepper if needed. Refrigerate until ready to serve and garnish with extra fresh dill if desired.

More Recipes With Fresh Dill

If you have extra dill, try it in pasta salads, vegetable dips, or with salmon and roasted potatoes. Fresh dill brightens many dishes and pairs especially well with potato, cucumber and fish recipes.

Recipe Variations

• No dill: Omit fresh dill and use chopped sweet pickles for a different, milder flavor.
• Yogurt swaps: Use all mayonnaise for a richer dressing, or substitute sour cream for part or all of the yogurt.
• No mayo option: Use an olive oil and lemon dressing for a mayo-free version.

Make-Ahead Ideas

Cook the potatoes and chop the vegetables a day ahead and store them separately in the refrigerator. The dressing can also be prepared ahead and kept chilled; combine everything just before serving for best texture.

Storage Tips

Store homemade potato salad in an airtight container in the refrigerator for 3 to 4 days. Discard any salad left at room temperature for more than two hours.