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This Creamy Dill Potato Salad is packed with flavor and makes the perfect BBQ side dish, picnic fare or potluck take-a-long. This deliciousness can be made vegetarian or vegan and is naturally gluten-free.
Growing up in the South as the only vegetarian in my family, potato salad was often the only thing I was able to eat at family gatherings. And I'm not complaining! Few things are as satisfying as a cool and creamy potato salad! Enter this Dill Potato Salad. It is creamy, cool, refreshing and packed with big-time vibrant flavor. Sometimes I make it vegetarian, sometimes vegan—it's versatile and delicious!
📋 What You'll Love About This Recipe
- Super easy to make.
- Very flavorful.
- Extremely creamy.
- Filling and satisfying.
- Makes great leftovers.
- A good side dish to bring to gatherings.
- Vegan, vegetarian, dairy-free, gluten-free, nut-free, soy-free.
🔪 How-to Make
Step 1: Peel, slice, then boil potatoes until tender. Drain and set aside.
Step 2: Combine dill potato salad dressing ingredients. Mix well.
Step 3: Toss the potatoes with the dressing. Chill, then enjoy!
🍽 How-to Serve
💭 FAQ and Top Tips
Can I replace the mayo with more yogurt instead?
Yes, you most certainly can!
Can I replace with 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 with 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, 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!
🥗 More Delicious Salad Recipes
Dill Potato Salad
- 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
- 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.