Creamy Dill Potato Salad Recipe That Steals Every BBQ Spot

Nothing screams summer like a bowl of creamy dill potato salad chilling in the fridge, ready to be scooped onto plates at backyard BBQs. This recipe has been my go-to potluck hero for years – that perfect balance of tender potatoes, fresh dill, and tangy dressing that makes people come back for seconds (and thirds!). I’ll never forget the time my neighbor begged me for the recipe after tasting it at our block party. The secret? Using pickle juice in the dressing and letting those warm potatoes soak up all the flavors while they cool. Trust me, once you try this version, you’ll never go back to store-bought.

Why You’ll Love This Creamy Dill Potato Salad

Seriously, what’s not to love? This isn’t just another potato salad. It’s the one you’ll be asked to bring to every single gathering. Here’s why it’s a total winner:

• It’s SO easy. Seriously, if you can boil water, you can make this. No fancy skills required.
• The flavor is unreal. Fresh dill and that tangy dressing make it taste bright and creamy, not heavy and gloppy.
• It’s a make-ahead dream. You can whip it up hours before your party, and it just gets better as it chills.
• It’s a guaranteed crowd-pleaser. I’ve brought this to dozens of BBQs, and the bowl is always scraped clean!

Ingredients for Creamy Dill Potato Salad

Here’s what you’ll need to make my favorite potato salad – simple ingredients that come together in the most delicious way:

• 2 lbs baby potatoes, halved (red or Yukon gold work best – they hold their shape but get wonderfully creamy inside)
• 5 large eggs (for that classic potato salad texture)
• 1/2 cup mayonnaise (use full-fat for the creamiest results)
• 1/4 cup sour cream (or Greek yogurt if you want it a bit lighter)
• 1 tbsp Dijon mustard (this is my secret flavor booster!)
• 2 tbsp pickle juice or apple cider vinegar (the pickle juice adds an amazing tang)
• 1/2 cup celery, diced (for the perfect crunch)
• 1/3 cup red onion, thinly sliced or diced (soak in cold water for 5 minutes if you want to tame the bite)
• 1/4 cup fresh dill, chopped (plus more for topping – don’t skimp!)
• 1 tbsp fresh parsley, chopped (optional, but adds pretty flecks of green)
• 1 tsp kosher salt (plus more for boiling water)
• 1/2 tsp black pepper
• 1/2 tsp paprika (for garnish, optional but pretty)

How to Make Creamy Dill Potato Salad

Don’t worry – this isn’t one of those fussy recipes where everything has to be perfect. But there are a few tricks that’ll take your potato salad from good to “Oh my god, can I get this recipe?” Here’s exactly how I make it:

Cook the Potatoes and Eggs

Start with tasteless potatoes? End with tasteless potato salad. That’s why I always salt my boiling water generously – it seasons the potatoes all the way through. Cook them just until fork-tender (about 10-12 minutes), then drain immediately. Overcooked potatoes turn mushy, and nobody wants potato mush salad!

For the eggs, I use the foolproof method: bring to a boil, turn off the heat, cover, and wait 10 minutes. Plunge them straight into ice water afterward – this stops the cooking and makes peeling a breeze.

Prepare the Dressing

This is where the magic happens! Whisk together the mayo, sour cream, mustard, and pickle juice until it’s silky smooth. Taste it – that’s your chance to adjust the tanginess with extra pickle juice or vinegar. Then fold in all that glorious fresh dill (and parsley if you’re using it). The dressing should smell bright and herby.

Assemble the Salad

Here’s my secret: toss the warm (not hot) potatoes with the dressing first. The warmth helps them drink up all that creamy goodness. Add the celery and onions next – they stay crisp this way. Save the eggs for last and fold them in gently so they don’t break apart. Trust me, this order makes all the difference!

Tips for the Best Creamy Dill Potato Salad

Want your potato salad to be the talk of the party? Here are my hard-earned secrets after years of making this recipe:

• Don’t skip the chill time! At least 2-4 hours lets the flavors marry beautifully. Overnight is even better – the dill really shines through.
• Season in layers. Salt the boiling water, season the dressing, then taste again before serving. Cold dulls flavors, so you might need extra salt after chilling.
• Keep it pretty. Reserve some dill and egg slices for topping right before serving – that fresh green and yellow makes people dig in!
• Texture is key. If it seems too thick, stir in a splash of pickle juice or milk to loosen it up.

Variations of Creamy Dill Potato Salad

While I’m obsessed with the classic version, sometimes I like to mix things up! Here are my favorite easy twists:

• Bacon Lover’s: Toss in 1/2 cup crispy crumbled bacon – the smoky saltiness plays beautifully with the dill.
• Herb Swap: Try fresh tarragon instead of dill for a fancy French-inspired version (start with half the amount – it’s potent!).
• Greek Style: Add 1/3 cup crumbled feta and swap the dill for mint – so refreshing!

Serving and Storing Creamy Dill Potato Salad

Here’s the beautiful thing about this potato salad – it actually gets better as it sits! Give it at least 2-4 hours in the fridge before serving (I often make it the night before). The flavors meld together, and the dill really comes through. Store leftovers in an airtight container – they’ll keep beautifully for up to 3 days. No need to reheat (who wants warm potato salad anyway?), just scoop it straight from the fridge onto your plate. The creamy texture holds up perfectly, though you might want to give it a quick stir and maybe add a fresh sprinkle of dill before serving again.

Nutritional Information

Here’s the scoop on what’s in each serving (because yes, we’ve all licked the spoon and wondered!). These are estimates based on my exact ingredients – your numbers might wiggle a bit depending on brands or tweaks:

• Calories: 360
• Fat: 22g (4g saturated)
• Carbs: 30g (4g fiber)
• Protein: 10g

Want it lighter? Swap in Greek yogurt for sour cream – you’ll save about 40 calories per serving. But honestly? This is potato salad we’re talking about – sometimes creamy is worth every delicious bite!

FAQs About Creamy Dill Potato Salad

Can I use dried dill instead of fresh?
Yes, but use just 1 tablespoon dried dill (fresh is way more potent!). The flavor won’t be quite as bright, so I always add a squeeze of lemon juice to perk it up. Still delicious for a quick fix when fresh herbs aren’t available!

How far ahead can I make this potato salad?
It’s actually better made ahead! The flavors blend beautifully when chilled 4-24 hours. Just cover tightly and keep refrigerated (no leaving it out at room temperature – mayo doesn’t play that game). After 24 hours, it still tastes great but the potatoes start losing their perfect texture.

Can I freeze creamy dill potato salad?
Oh honey, no. Freezing turns the potatoes grainy and the dressing separates into something… unfortunate. This is a make-ahead recipe, not a freezer meal. If you’ve got leftovers after 3 days, turn them into a next-day breakfast hash instead!

Print