Dill Potato Salad

Dill Potato Salad

Oh, my! It has been another wild and woolly week here at the Bunkycooks! There is never a dull moment and frankly, dull would be good for a change!

Between all the thrills and chills of this week’s roller coaster ride, we happened to have a wedding anniversary right smack dab in the middle of all the excitement! Yay! We did grab dinner out one evening to celebrate, but after the last dinner out at a restaurant and a sick husband to go along with the hefty price tag, we were a bit skittish about our dining options. We survived the meal out, thankfully, but then had all sorts of insanity to follow. As, I said, it has been a crazy week! Spring has certainly sprung and has brought all sorts of interesting challenges with it in addition to the beautiful weather and itchy eyeballs from all the pollen!

As I recently promised, I am attempting to cook, make or bake easier meals and desserts for these lovely warm days (gotta give you kitchen slaves a bit of a break!). I am also trying to make some lower fat and healthier foods because we all want svelte figures as we head into bathing suit season. (That ain’t happening for me this year, but you go right ahead and give it a try!).

This little side dish might not exactly help you get your girlish (or boyish) figures back, but it is delicious and easy (I did not say you would be getting all of the promises kept at the same time…)!

I found a really lovely bunch of dill at the farmer’s market a week ago and decided to make a dill potato salad with new potatoes. Regular potato salad is okay, but this just kicks it up a notch and is really pretty to serve to guests. My hubby was not a fan of dill earlier in life, but has recently had a change of heart, so I was totally stoked to whip up a batch of dill potato salad since I really enjoy dill.

The salad sort of morphed as I went along, so you will not see all of the ingredients that I added in (like celery) in the picture of of the veggies. The final result was really yummy!

I invited my good chick friend (and neighbor) over for dinner the evening I prepared this. She had been deserted by her husband for the weekend fortunate enough to have a nice, quiet weekend at home alone. She said the potato salad was so good, she was even going to write a comment saying so. We like to have that kind of response! Our dinner that evening included a rotisserie chicken, roasted asparagus and this potato salad. What a delightful meal for these gorgeous days! I hope you enjoy the recipe!

Dill Potato Salad

Serves 4-6


1 1/2 lbs. red potatoes (about 5 medium)
1/2 cup mayonnaise (I use regular Hellman’s)
1/4 cup light sour cream (I use Daisy)
1 1/2 tsp. Dijon mustard (you may like a bit more, add to taste)
1 tsp. apple cider vinegar
3/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup celery, chopped
1/2 cup sweet onion, chopped
2 hard boiled eggs, chopped
3 tsp. fresh dill, snipped (plus additional for garnish)
Sea salt and freshly ground pepper, to taste


Wash and scrub potatoes, but do not peel. Add potatoes to a medium pot and cover with water. Add some salt. Bring to a boil. Cook for approximately 20-25 minutes, just until fork can pierce the surface. Do not overcook. You want them firm when cut. Cool. When you are able to handle the potatoes, cut them into bite size pieces.

Whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt and pepper. Gently fold in potatoes, celery, onion, eggs and dill. Check for seasonings. Chill for at least 6 hours or overnight. This is best served after the flavors have time to meld together. Add salt and pepper to taste. Garnish with snipped dill to serve.

38 Responses to “Dill Potato Salad”

  1. 1

    C and C Dish — April 22, 2010 @ 10:28 am

    This looks delicious, I love dill!

    • bunkycooks replied: — April 22nd, 2010 @ 1:23 pm

      Thank you for the comment. If you like dill, this bunch was exceptionally fragrant.

  2. 2

    Patty Price — April 22, 2010 @ 11:20 am

    Another good looking and I’m sure delicious tasting salad to try, thanks for this recipe!

    • bunkycooks replied: — April 22nd, 2010 @ 1:27 pm

      Thanks, Patty!

      I am trying to do add a few salads and side dishes since many people will be grilling outdoors as we head into Summer.

  3. 3

    DessertForTwo — April 22, 2010 @ 11:45 am

    This looks like a delicious Yankee potato salad. Even though Southerners have their own way, we secretly like a good Yankee potato salad every now and then. Something ’bout that dill! Mmm! Thanks for sharing!
    P.S. Found you from Tasty Kitchen :)

    • bunkycooks replied: — April 22nd, 2010 @ 1:31 pm

      Thanks for stopping by! My memories of potato salad from growing up in Philly were pretty boring (I’m thinking deli…). Of course, that was just a few years ago 😉 I cannot remember really having a dill potato salad until later in life and I don’t remember where that might have been, but I sure enjoy it now!

  4. 4

    pegasuslegend — April 22, 2010 @ 2:50 pm

    love the dill this looks fabulous!

  5. 5

    Rochelle (Acquired Taste) — April 22, 2010 @ 3:56 pm

    Who would have thought that a potato salad would look so pretty!

  6. 6

    The Duo Dishes — April 22, 2010 @ 8:03 pm

    Yay dill! It works with potatoes like a charm. What a great summer salad.

    • bunkycooks replied: — April 23rd, 2010 @ 5:53 pm

      Thank you! I love dill in several dishes. I think it is underrated!

  7. 7

    christine lee — April 22, 2010 @ 10:01 pm

    Looks delicious. I will defintely try it!

  8. 8

    sweetlife — April 23, 2010 @ 1:03 am

    great tater salad..I love red potaotes, I agree they do kick it up and dill only makes it even yummier


    • bunkycooks replied: — April 25th, 2010 @ 7:15 am

      When you say “tater salad” all I can think of is the comedian Ron White. It brings a smile to my face because he is called “tater salad”. :)

  9. 9

    Devaki — April 23, 2010 @ 3:12 am

    Oh jeez Gwen – that potato salad makes me want to take the first flight to Atlanta! I love red potato salad even though it doesn’t love me back (actually it doesn’t love my hips)

    But what the heck! The next time I make potato salad it will like yours :) Love simple comfort foods like this one….the dill…sigh…!

    Ciao, Devaki @ weavethousandflavors

    • bunkycooks replied: — April 25th, 2010 @ 7:17 am

      Hi Devaki,

      Come on to Atlanta! We can do better than potato salad if you head our way!


  10. 10

    penny aka jeroxie — April 23, 2010 @ 5:18 am

    I have not used dill for such a long time. thanks for reminding.

  11. 11

    5 Star Foodie — April 23, 2010 @ 12:21 pm

    Mmm.. what a yummy potato salad, I love the addition of dill!

  12. 12

    Maria — April 23, 2010 @ 6:07 pm

    Love the use of dill in this salad!

  13. 13

    Lynne at Cook&BeMerry — April 23, 2010 @ 9:07 pm

    I saw this beautiful photo on FoodGawker. I’m trying to photograph potato salad also and you have inspired me. Thanks!

  14. 14

    Kristen — April 23, 2010 @ 11:22 pm

    Happy wedding anniversary to you!
    I know what you mean about things needing to slow down. I hope you get a pause to rejuvenate sometime soon!
    This salad looks wonderful and so creamy. Yum!

    • bunkycooks replied: — April 25th, 2010 @ 7:18 am

      Hi Kristen,

      Thanks for the comment. Life has been wild and crazy and isn’t slowing down for awhile. We have a wedding in 2 weeks and lots of company coming to stay with us. I am looking forward to June when things quiet down (maybe).


  15. 15

    Zia Elle — April 24, 2010 @ 6:49 am

    I like your potato salad, it looks so yummy!
    Nice your blog!!

  16. 16

    Meghan@traveleatlove — April 24, 2010 @ 10:24 am

    This looks like a perfect summer recipe! I can already taste it, along side some corn and veggie burgers :)

  17. 17

    Karen — April 24, 2010 @ 5:42 pm

    I never can get a good picture of potato salad or chicken salad – yours is beautiful! I’m with your hubby – I never used to like dill, but in the last couple of years I’ve taken a liking to it. I think I’ll use some next time I make potato salad!

  18. 18

    azelia — April 25, 2010 @ 6:16 pm

    Dill – a very underused herb…and a little goes a long way…nice idea putting in a potato salad.

    I normally associated dill with salmon or seafood recipes…

  19. 19

    Cristina @TeenieCakes — April 25, 2010 @ 11:21 pm

    I can taste it already. Really like the ingredients and can almost imagine how delicious it must be.

  20. 20

    Daisy — April 26, 2010 @ 10:32 am

    that potato salad looks divine. so creative you are!

  21. 21

    Anne — April 26, 2010 @ 5:05 pm

    This looks delicious! I’m going to my first BBQ of the year this weekend, and was looking for a fun new potato salad recipe :) I actually make a similar tuna salad – with dill, mayo, onions and dijon mustard, but never considered doing it with potatoes instead.

  22. 22

    Gail — May 2, 2010 @ 9:19 pm

    I tried this recipe today and it is wonderful! Such a nice mixture of dill, apple cider vinegar and Dijon mustard (although I did add an extra tsp. of mustard) to add a really great flavor to the rest of the ingredients in the salad. I love this!

  23. 23

    Kim at Rustic Garden Bistro — May 8, 2010 @ 3:33 pm

    Third recipe of yours I’m printing out today. I have a whole chicken to roast tonight – might have to save some shredded chicken, and add it to this salad for a lunch in the office next week! [K]

    • bunkycooks replied: — May 8th, 2010 @ 10:59 pm

      I am so glad you like my recipes! Isn’t that nifty printable recipe feature a goodie??

  24. 24

    Jen — May 11, 2010 @ 8:32 pm

    I made this tonight for a cookout with my friends and it was an absolute hit! Thank you for the recipe!

    • bunkycooks replied: — May 11th, 2010 @ 8:58 pm

      I am so glad that you enjoyed the recipe! That is the best compliment.

  25. 25

    Becky — June 3, 2010 @ 1:31 pm

    Your salad looks great — reminds me of the salad made on our block. My husband grows all purple and all red potatoes as well as the regular ones. The big Easter dinner was potato salad all right — but with a difference– purple, red and white with a dressing let me tell you it was a lovely presentation very yummy as well. Now you can say Easter potato salad for sure.

  26. 26

    Rhon — July 1, 2011 @ 9:37 pm

    Oh~! This looks sooo good!!! And, what nice looking little onions instead of those giant ones we usually see in the market. I’m going to try it.

    Bunky – I know you like organic chicken, so where do you get your rotisserie chickens? I’m always worried about getting them the those plastic containers. But sometimes we just have to do something simple.

    • Gwen replied: — July 2nd, 2011 @ 8:29 am

      Hi Rhon,

      Check with stores like Whole Foods, Fresh Market and Wegman’s to see what kinds of chickens they are using. They have cooked chickens. We always cook our own chickens. If you do them in the oven on a poultry roaster with some rotisserie seasoning, you can cook them in about an hour (depending on the size). Start them at 425 degrees for about 30 minutes and then finish them at 350 degrees. They will be a bit crispy on the outside and moist and juicy on the inside!


  27. 27

    Ashley — July 3, 2012 @ 9:50 pm

    Just made a double batch and it’s awesome! Serving it at a cookout tomorrow. Can’t wait.

    • Gwen replied: — July 4th, 2012 @ 12:23 am

      Hi Ashley,

      I am glad you like the recipe. I hope you and your family/guests have a great 4th of July holiday!


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