Simple Potato Salad with Dill and Mayo

Introduction

Potato salad is a timeless comfort food, beloved across cultures for its creamy texture, tangy flavors, and versatility. This Simple Potato Salad with Dill and Mayo is a classic yet refreshing version that balances richness with brightness. The creamy mayonnaise pairs beautifully with tender potatoes, while fresh dill adds a fragrant herbal note that elevates the dish.

Perfect for BBQs, picnics, family dinners, or as a side dish at any gathering, this potato salad brings nostalgic comfort with a hint of freshness. It’s simple, satisfying, and always a crowd-pleaser.

Why I Love This Recipe

I love this recipe because it’s easy to prepare, deeply comforting, and incredibly versatile. The fresh dill gives it a light, vibrant flavor that balances the creaminess of mayo, making it taste fresh instead of heavy. It’s also a dish that improves as it sits, meaning it can be made ahead of time—perfect for stress-free entertaining.

Plus, potato salad always sparks memories of family picnics and summer cookouts. It’s one of those dishes that feels both familiar and special every time.

Why It’s a Must-Try Dish

This recipe is a must-try because:

1. Simple Ingredients: Uses pantry staples and fresh dill for a pop of flavor.
2. Make-Ahead Friendly: Tastes even better after chilling.
3. Perfect Side Dish: Complements grilled meats, sandwiches, or even works as a stand-alone snack.
4. Crowd-Pleaser: Loved by adults and kids alike.
5. Customizable: Easily adaptable with extra herbs, mustard, or even bacon.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes (plus 30 minutes chilling time)
• Servings: 6 servings
• Calories: ~250 calories per serving
• Course: Side Dish
• Cuisine: American / European-inspired

Ingredients

• 2 pounds potatoes (Yukon gold or red potatoes work best)
• 3/4 cup mayonnaise
• 1 tablespoon Dijon mustard (optional, for tang)
• 2 tablespoons apple cider vinegar or white vinegar
• 1/2 small red onion, finely chopped
• 3 stalks celery, finely chopped
• 3 hard-boiled eggs, chopped (optional, for richness)
• 2–3 tablespoons fresh dill, chopped
• Salt and black pepper to taste
• Paprika for garnish (optional)

Cooking Directions

1. Wash and peel (if desired) the potatoes. Cut them into bite-sized chunks.
2. Place potatoes in a large pot of salted water, bring to a boil, and cook until fork-tender (12–15 minutes). Drain and let cool slightly.
3. In a large bowl, whisk together mayonnaise, vinegar, mustard, salt, and pepper.
4. Add potatoes, celery, onion, dill, and eggs (if using). Gently toss until coated.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Garnish with extra dill or paprika.

Step-by-Step Preparation Method

1. Prepare Potatoes: Wash, peel (optional), and cube potatoes into even chunks.
2. Cook Potatoes: Boil in salted water until fork-tender. Drain and let them cool slightly.
3. Make Dressing: In a large mixing bowl, whisk mayo, vinegar, mustard, salt, and pepper.
4. Mix Salad: Add cooled potatoes, celery, onion, chopped eggs, and dill. Stir gently to coat.
5. Chill: Cover and refrigerate for at least 30 minutes to let flavors meld.
6. Serve: Garnish with paprika or extra dill and serve cold.

How to Serve

• Serve chilled as a side dish with BBQ chicken, burgers, or grilled fish.
• Add to a picnic spread alongside sandwiches and fresh fruit.
• Enjoy it as a light lunch with a side of greens.

Recipe Tips

• Use waxy potatoes (red or Yukon gold) for the best texture—they hold their shape well.
• Add the dressing while the potatoes are slightly warm for better absorption of flavor.
• Chill before serving for the best taste.
• For extra creaminess, mix mayo with a little sour cream or Greek yogurt.

Variations

• German-Style Potato Salad: Skip mayo and use olive oil + mustard vinaigrette.
• Herb Boost: Add parsley, chives, or tarragon.
• Spicy Kick: Mix in a little sriracha or jalapeños.
• Bacon Lovers: Add crumbled crispy bacon.
• Lighter Version: Use Greek yogurt instead of mayo.

Freezing & Storage

• Storage: Store in an airtight container in the fridge for up to 3–4 days.
• Freezing: Not recommended, as mayo and potatoes don’t freeze well (they turn watery and grainy).

Special Equipment Needed

• Large pot for boiling potatoes
• Sharp knife and cutting board
• Mixing bowl
• Whisk or spoon for dressing
• Colander for draining potatoes

Conclusion

This Simple Potato Salad with Dill and Mayo is a creamy, fresh, and comforting dish that never goes out of style. With minimal effort and simple ingredients, you can create a flavorful side that pairs perfectly with just about anything. Whether it’s a sunny picnic, backyard BBQ, or weeknight dinner, this potato salad will always earn compliments.

It’s proof that sometimes, the simplest recipes are the ones we come back to again and again.