If you’re looking for a creamy dill potato salad made with tender Yukon gold potatoes and plenty of fresh dill, you’re in the right place! This version combines mayo and yogurt for a lighter, tangy dressing, along with stoneground mustard, apple cider vinegar, and just a pinch of celery seed for classic flavor.
I love how the buttery Yukon golds hold their shape while soaking up that creamy dill dressing. It’s the kind of potato salad that works for summer cookouts, holiday spreads, or simple weeknight dinners, and it tastes even better after a few hours in the fridge.
A Note From Kristen
Growing up in the South as the only vegetarian in my family, potato salad was often the one dish I could count on at gatherings. And honestly, I never minded. There’s something so satisfying about a cool, creamy potato salad done right. This dill potato salad is my fresh take on that classic. It’s creamy, refreshing, and packed with vibrant dill flavor. I sometimes make it vegetarian and sometimes vegan, depending on what I have on hand. Either way, it’s simple, versatile, and always a hit. Happy eating!
~Kristen
5-Stars From Our Readers
“I made this for a vegan friend who came over for lunch, and she loved it! I did, too. 🙂 Thanks for the brand recommendations. I would’ve had no idea what to buy! 😆 I’ll be making this again for sure. Thanks!”
— Becca
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How to Make Dill Potato Salad
Serving Ideas
- Serve dill potato salad alongside veggie burgers, vegan meatloaf, or hearty sandwiches.
- Pair it with mac and cheese, crispy fritters, or classic sides like mozzarella sticks.
- Add it to a summer spread with other fresh salads, such as a Southwest salad or a simple vinaigrette salad.
- Include it in a salad buffet for cookouts and gatherings.
- Serve it with classic Southern dishes like baked beans, cornbread, fried green tomatoes, or hush puppies.
Frequently Asked Questions
Can I replace the mayo with more yogurt instead?
Yes, you most certainly can!
Can I replace yogurt with more mayo?
Yes. I love the combo of the two, but using just one or the other works perfectly, too!
Can I use dried dill instead of fresh?
You can, but it will taste a bit different than fresh. In a pinch, it works though! Using fresh dill adds a lighter fresher flavor, whereas dried adds the dill flavor but without the additional freshness. When using dried, use 2 tablespoons instead of 6.
Can I omit the celery seed?
You can, though this is kind of my secret ingredient! Celery seed imparts a unique flavor that is hard to duplicate. However, if you omit it, you will still have one tasty, creamy potato salad. Alternatively, you can replace the celery seed with a little fresh chopped celery, too.
How long does this keep in the fridge?
You can keep this dill potato salad stored in an airtight container in the refrigerator for up to one week. Best served chilled!
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Creamy Dill Potato Salad with Yukon Gold Potatoes
Ingredients
- 2.5 pounds Yukon gold potatoes approximately 15 potatoes
- 1 red onion finely diced
- ¾ cup regular mayonnaise or vegan mayo I like Follow Your Heart's Soy-Free Vegenaise
- 6 tablespoons fresh dill weed chopped
- ¼ cup regular plain yogurt or vegan yogurt I like to use Forager Project's Cashew Milk Yogurt
- 2 tablespoons stoneground mustard or any mustard of choice
- 1 tablespoon apple cider vinegar or white vinegar
- ½ teaspoon garlic powder
- ½ teaspoon sea salt or pink salt
- ⅛ teaspoon celery seed
Method
- Peel the potatoes, then slice into 1-inch pieces. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Boil potatoes for 20 minutes or until a fork pierces them easily. Drain, then set aside to cool a little while you prepare the dressing.
- In a mixing bowl combine onion, mayo, dill, yogurt, mustard, vinegar, garlic powder, salt and celery seed. Whisk until smoothly combined.
- Combine the potatoes and dressing, then gently fold together until the potatoes are well coated. Cover and place into the fridge to chill for 2 hours or until ready to serve. Enjoy!
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
Can I keep the potato skins on?
Yes, most certainly!
I made this for a vegan friend who came over for lunch, and she loved it! I did, too. 🙂 Thanks for the brand recommendations. I would’ve had no idea what to buy! 😆 I’ll be making this again for sure. Thanks!
The creamy and tangy dill flavor was so tasty and it paired perfectly with grilled mozzarella sticks. Definitely a new favorite for our outdoor gatherings!
Combined mayo and yogurt and I never expected I could achieve that creamy texture without being too heavy. I also tried adding celery and it even enhanced the flavor. Such a creative and yummy recipe!
Made this last night and my partner loved it. It was so creamy and rich. Definitely making this again!
Used Greek yogurt instead of mayo for a healthier option and it worked perfectly. Great balance of flavors and textures. Creamy, tangy, and just the right amount of crunch from the chopped celery. And the dill adds such a fresh flavor to the salad.