Name: Dill and Dijon Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds small yellow or Yukon Gold potatoes, scrubbed and cut into 1 to 1 1/2 inch chunks; 1/3 cup mayonnaise; 3 tablespoons Dijon mustard; 2 tablespoons olive oil; 2 tablespoons apple cider vinegar; 1 teaspoon honey or sugar; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1 teaspoon onion powder; 1/3 cup finely chopped fresh dill, loosely packed; 1/4 cup finely chopped fresh parsley; 1/3 cup finely diced red onion; 1/2 cup finely diced celery; 2 hard boiled eggs, chopped; 2 tablespoons capers, drained

Dill and Dijon Potato Salad tastes bright, tangy, and herby with just enough creaminess to feel comforting without turning heavy. It suits potlucks, BBQs, weeknight dinners, and picnic baskets, and you can finish it in about 35 minutes, start to finish. I first made a version of this for a 4th of July cookout, and my family ignored the burgers until the bowl of potatoes vanished.

Why Choose This Dill and Dijon Potato Salad

This potato salad skips the gluey mayo bomb and leans into fresh dill, sharp Dijon, and a little crunch from celery and red onion. It tastes lighter, but still satisfies that classic picnic side dish craving.

You can serve it warm, room temp, or chilled, so it fits whatever chaos your schedule throws at you. It also travels well, which helps when you need something that holds up on a hot day.

“Bright, tangy, and herby, this Dill and Dijon Potato Salad disappeared from the table in minutes. ★★★★★”

Ingredients You Need

Potatoes

2 pounds small yellow or Yukon Gold potatoes, scrubbed
- Thin skins save you from peeling and give better texture.
- Red potatoes also work and hold their shape nicely.

Dressing

1/3 cup mayonnaise
- Use a good quality mayo; I like Hellmann’s or Duke’s for flavor.
3 tablespoons Dijon mustard
- Smooth Dijon blends best; grainy Dijon adds extra texture if you like that.
2 tablespoons olive oil
- Any mild olive oil or neutral oil works.
2 tablespoons apple cider vinegar
- White wine vinegar also works; avoid plain white vinegar because it tastes too sharp.
1 teaspoon honey or sugar
- Balances the acidity without turning it sweet.
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
- Pantry shortcut that avoids raw garlic bite.
1 teaspoon onion powder
- Helps deepen flavor without extra chopping.

Fresh herbs and veggies

1/3 cup finely chopped fresh dill, loosely packed
- Use more if you love dill; it carries the whole salad.
1/4 cup finely chopped fresh parsley (optional but nice)
1/3 cup finely diced red onion
- Green onions or chives work if you want a milder bite.
1/2 cup finely diced celery
- Adds crunch and freshness.

Optional add ins

2 hard boiled eggs, chopped, for a more classic deli style salad
2 tablespoons capers, drained, for extra briny punch
1 tablespoon Dijon mustard extra, if you want stronger mustard flavor

Equipment list

Large pot for boiling potatoes
Colander
Large mixing bowl
Small bowl or jar for dressing
Sharp knife and cutting board
Rubber spatula or large spoon for gentle mixing

Quick Tips & substitutions

Cut potatoes into equal sized chunks so they cook evenly and stay tender.
Salt the cooking water generously; it seasons the potatoes from the inside.
Let potatoes cool until just warm before mixing so they soak up dressing but do not fall apart.
Use Greek yogurt for half the mayo if you want a lighter dressing.
Swap Dijon with whole grain mustard for a bit of texture and milder bite.
Use dried dill only in a pinch; start with 1 to 1.5 teaspoons and taste, since dried herbs taste stronger.
Skip eggs and use vegan mayo to keep the salad fully plant based.
Add a spoonful of pickle juice instead of some vinegar if you love extra tang.
Stir gently from the bottom up so you keep the potato chunks intact.
Chill at least 30 minutes before serving if you want the flavors to meld more deeply.

How to Make Dill and Dijon Potato Salad

Step 1: Prep and cook the potatoes

Rinse the potatoes and cut them into bite sized chunks, about 1 to 1.5 inches. Place them in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.

Bring the pot to a boil over medium high heat, then reduce to a gentle simmer. Cook 10 to 15 minutes until a fork slides into a piece with slight resistance and the center feels tender. Drain in a colander and let the potatoes steam off for a few minutes so extra moisture escapes.

Step 2: Mix the dressing

While the potatoes cook, grab a small bowl or jar. Add mayonnaise, Dijon mustard, olive oil, apple cider vinegar, honey or sugar, salt, pepper, garlic powder, and onion powder. Whisk or shake until the dressing looks smooth and creamy.

Taste the dressing and adjust salt, pepper, or Dijon to your liking. The dressing should taste slightly stronger than you want the final salad, because the potatoes will mellow it out. Set the dressing aside.

Step 3: Prep the mix ins

Finely chop the fresh dill and parsley. Dice the red onion and celery into small pieces so they blend into the salad instead of taking over each bite. If you use eggs or capers, chop the eggs and drain the capers.

Add the dill, parsley, onion, celery, and any optional add ins to a large mixing bowl. This step saves time, because you can toss everything together as soon as the potatoes cool slightly. Keep the bowl nearby.

Step 4: Combine potatoes and dressing

Transfer the warm, drained potatoes to the bowl with the herbs and veggies. Pour about two thirds of the dressing over the top. Use a spatula to gently fold everything together, lifting from the bottom so you do not crush the potatoes.

Check the texture and flavor. Add more dressing as needed until the salad looks glossy and well coated but not soupy. Taste and adjust salt, pepper, or dill.

Step 5: Rest and serve

Let the Dill and Dijon Potato Salad sit at room temperature for 15 to 20 minutes so the flavors mingle. If you prefer it chilled, cover the bowl and place it in the fridge for at least 30 minutes. Right before serving, give it a gentle stir and add a sprinkle of fresh dill on top for a fresh look.

Serve it slightly warm or chilled, depending on your preference. I like it cool but not icy cold, so the Dijon and dill still shine. Enjoy it as a side dish and watch it disappear faster than the main course.

Recipe Variations

Gluten free
- The base recipe already avoids gluten, just check labels on mustard and mayo.
Vegan
- Use vegan mayo and skip the eggs.
- Choose maple syrup instead of honey for sweetness.
Lighter version
- Replace half the mayo with plain Greek yogurt.
- Add extra vinegar and dill to keep flavor bright.
Low carb twist
- Swap half the potatoes with steamed cauliflower florets.
- Toss gently so the cauliflower stays in chunks.
Extra crunch
- Add diced cucumber or radish right before serving.
Protein boost
- Stir in chopped grilled chicken or canned chickpeas.
More tangy
- Add chopped dill pickles or a splash of pickle brine.

Ways to Serve Dill and Dijon Potato Salad

Next to grilled chicken, turkey burgers, or veggie burgers.
With sandwiches like tuna salad, egg salad, or a simple turkey and cheese.
As part of a picnic spread with fruit, chips, and crunchy veggies.
Alongside roasted salmon or baked white fish.
In a bowl lunch with greens, sliced tomatoes, and a boiled egg.

Storage Options

Store leftover Dill and Dijon Potato Salad in an airtight container in the fridge for up to 4 days. Stir gently before serving, since the dressing can settle a bit. If the salad looks dry, add a spoonful of mayo or a splash of vinegar and olive oil to loosen it. Keep it chilled during gatherings and return it to the fridge within 2 hours to keep it safe and tasty.