Lemon Creamy Dill Potato Salad

I didn’t grow up with potato salad at family cookouts. My mom wasn’t big on mayonnaise-based dishes, so we stuck to chips and store-bought coleslaw. It wasn’t until I married into a family that took their potato salad seriously that I learned what I’d been missing.

The secret isn’t fancy ingredients or complicated steps. It’s about getting the potatoes right—cooked through but not mushy—and using enough fresh dill to make it actually taste like something. Most potato salads I’d tried were bland and heavy, but a good one with the right balance of creaminess and tang? That’s worth making from scratch.

What Kind of Potatoes Should I Use?

For potato salad, you’ll want to reach for waxy potatoes like Yukon Gold, red potatoes, or new potatoes rather than russets. Waxy potatoes hold their shape better after boiling and won’t turn mushy or fall apart when you mix them with the dressing. Russets are too starchy and tend to break down, which can make your salad gummy instead of creamy. If you can’t find Yukon Golds, red potatoes are a great backup option and they look pretty in the salad too. Just make sure to cut them into similar-sized pieces so they cook evenly.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps:

• Potatoes: You can use any type of potato you have – russets, red potatoes, or Yukon golds all work well. Waxy potatoes like red or Yukon gold hold their shape better, while russets create a creamier texture.
• Mayonnaise: If you want to lighten things up, try using half mayonnaise and half Greek yogurt or sour cream. For a dairy-free version, use vegan mayo or mashed avocado mixed with a bit of lemon juice.
• Fresh dill: No fresh dill? You can use 1 to 2 tablespoons of dried dill instead, though fresh really does make a difference in this recipe. In a pinch, fresh parsley or chives can work too.
• Mustard: Any mustard works here – Dijon, yellow, whole grain, or spicy brown. Each will give the salad a slightly different flavor profile.
• Lemon juice: White wine vinegar or apple cider vinegar can replace lemon juice if that’s what you have on hand. Use the same amount for that tangy kick.

Watch Out for These Mistakes While Cooking

Overcooking your potatoes is the fastest way to ruin potato salad – they should be fork-tender but still hold their shape, so start checking them around the 15-minute mark to avoid mushy potatoes that fall apart when you mix them with the dressing.

Adding the dressing to hot potatoes might seem like a good idea for flavor absorption, but it actually causes the mayonnaise to separate and turn oily, so let your potatoes cool to room temperature first.

To take this salad to the next level, dice your onion finely and soak it in cold water for 10 minutes before adding it to the dressing – this removes the harsh bite and prevents it from overpowering the fresh dill flavor.

Finally, resist the urge to over-mix once you combine everything, as gentle folding keeps your potato slices intact and looking good on the plate.

What to Serve With Potato Salad?

Potato salad is a total crowd-pleaser at any cookout or picnic, and it pairs perfectly with just about anything you’d throw on the grill. I love serving it alongside burgers, hot dogs, or grilled chicken – the creamy, tangy flavors really complement smoky grilled meats. It’s also great with BBQ ribs, pulled pork sandwiches, or even a simple rotisserie chicken if you’re keeping things easy. For a complete summer spread, add some corn on the cob, coleslaw, or baked beans to round out the meal.

Storage Instructions

Store: Keep your potato salad in an airtight container in the fridge for up to 3 days. The flavors actually get better after sitting for a few hours, so it’s great to make this a few hours ahead of your gathering or picnic.

Serve: Give the salad a good stir before serving since the dressing can settle at the bottom. If it seems a bit dry after being in the fridge, you can mix in a tablespoon or two of mayo to freshen it up. Always serve it cold for the best taste and texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 18-22 g
• Fat: 80-92 g
• Carbohydrates: 180-200 g

Ingredients

For the potatoes:

• 2.2 lb potatoes (I use Yukon Gold for a naturally creamy texture)

For the dressing:

• 1 cup mayonnaise (I prefer Hellmann’s for the best classic flavor)
• 1/2 small onion (finely diced into 1/4-inch pieces)
• 2 tsp Dijon mustard
• 1 tbsp olive oil
• 2 garlic cloves (freshly minced for a sharper bite)
• 1.5 tbsp lemon juice
• 5 tbsp dill (stems removed and finely chopped)
• 1/2 tsp sugar
• salt
• freshly ground black pepper

Step 1: Prepare the Mise en Place and Start Cooking Potatoes

• 2.2 lb potatoes
• 1/2 small onion
• 2 garlic cloves
• 5 tbsp dill
• salt

Cut the potatoes into chunks about 2 inches in size (no need to peel—the skin adds texture and nutrients).

Place them in a large pot of cold salted water and bring to a boil over high heat.

While the water heats, finely dice the onion into 1/4-inch pieces and mince the garlic cloves.

Remove the dill stems and finely chop the leaves.

Have all ingredients measured and ready before the potatoes finish cooking, as the timing from here moves quickly.

Step 2: Cook Potatoes Until Tender and Build the Dressing

• 1 cup mayonnaise
• 2 tsp Dijon mustard
• 1 tbsp olive oil
• 1.5 tbsp lemon juice
• 1/2 tsp sugar
• diced onion from Step 1
• minced garlic from Step 1
• chopped dill from Step 1
• salt
• freshly ground black pepper

Once boiling, reduce heat to medium and simmer the potatoes for 15-18 minutes until a fork easily pierces the largest piece—you want them tender but not falling apart.

While they cook, whisk together the mayonnaise, Dijon mustard, olive oil, lemon juice, and sugar in a large bowl until smooth and well combined.

Fold in the diced onion, minced garlic, and chopped dill.

Season generously with salt and freshly ground black pepper, tasting as you go.

I like to add the dressing components separately rather than all at once so I can taste and adjust the seasoning before the potatoes go in.

Step 3: Combine Potatoes with Dressing While Warm

• cooked potatoes from Step 2
• dressing mixture from Step 2

Drain the cooked potatoes in a colander and let them sit for just 1-2 minutes to allow excess moisture to evaporate.

While still warm (this is important—warm potatoes absorb flavors better than cold ones), transfer them to the bowl with the dressing.

Gently fold everything together until the potatoes are evenly coated, being careful not to break them apart.

Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Step 4: Chill and Finish

Transfer the potato salad to a serving bowl and refrigerate for at least 1 hour before serving.

This allows the flavors to meld together and creates that classic creamy texture.

I find the salad tastes even better if made a few hours ahead or the day before—the potatoes continue to absorb the dressing and become more flavorful.

Lemon Creamy Dill Potato Salad

Delicious Lemon Creamy Dill Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Calories 1600 kcal

Ingredients

  

For the potatoes

• 2.2 lb potatoes (I use Yukon Gold for a naturally creamy texture)

For the dressing

• 1 cup mayonnaise (I prefer Hellmann's for the best classic flavor)
• 1/2 small onion (finely diced into 1/4-inch pieces)
• 2 tsp Dijon mustard
• 1 tbsp olive oil
• 2 garlic cloves (freshly minced for a sharper bite)
• 1.5 tbsp lemon juice
• 5 tbsp dill (stems removed and finely chopped)
• 1/2 tsp sugar
• salt
• freshly ground black pepper

Instructions

 

• Cut the potatoes into chunks about 2 inches in size (no need to peel—the skin adds texture and nutrients). Place them in a large pot of cold salted water and bring to a boil over high heat. While the water heats, finely dice the onion into 1/4-inch pieces and mince the garlic cloves. Remove the dill stems and finely chop the leaves. Have all ingredients measured and ready before the potatoes finish cooking, as the timing from here moves quickly.
• Once boiling, reduce heat to medium and simmer the potatoes for 15-18 minutes until a fork easily pierces the largest piece—you want them tender but not falling apart. While they cook, whisk together the mayonnaise, Dijon mustard, olive oil, lemon juice, and sugar in a large bowl until smooth and well combined. Fold in the diced onion, minced garlic, and chopped dill. Season generously with salt and freshly ground black pepper, tasting as you go. I like to add the dressing components separately rather than all at once so I can taste and adjust the seasoning before the potatoes go in.
• Drain the cooked potatoes in a colander and let them sit for just 1-2 minutes to allow excess moisture to evaporate. While still warm (this is important—warm potatoes absorb flavors better than cold ones), transfer them to the bowl with the dressing. Gently fold everything together until the potatoes are evenly coated, being careful not to break them apart. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
• Transfer the potato salad to a serving bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld together and creates that classic creamy texture. I find the salad tastes even better if made a few hours ahead or the day before—the potatoes continue to absorb the dressing and become more flavorful.