This classic creamy dill potato salad with eggs is the ultimate side dish for summer cookouts, family potlucks, and casual picnics. Made with Yukon Gold potatoes, hard-boiled eggs, and a tangy, flavorful dressing, this creamy dill potato salad hits all the right notes. The dressing—made with mayonnaise, mustard, apple cider vinegar, and sweet pickle relish—coats every bite, while fresh dill, celery, and red onion add a satisfying crunch and brightness. Finished with a sprinkle of paprika, this classic creamy dill potato salad isn’t just tasty—it’s a showstopper. Serve it chilled for the best flavor; it’s always a crowd-pleaser.
This creamy dill potato salad with eggs has been a staple in my family for generations. It’s our go-to side dish every summer, especially when we fire up the grill or gather for the holidays. The soft, buttery potatoes, the rich eggs, and that punchy, zesty dressing create a perfect blend of textures and flavors that make everyone go back for seconds.
Why You’ll Love This Recipe
- Ready in just 35 minutes
- Uses ingredients you probably already have
- Even better the next day as leftovers
- Can be made ahead for convenience
I still remember making this creamy dill potato salad for the first time at a Fourth of July cookout. I was nervous, hoping to impress my in-laws. By the end of the day, the bowl was scraped clean and everyone asked for the recipe. That’s when I knew this dish was a keeper.
Ingredients
- Yukon Gold potatoes – Buttery texture and thin skin make them ideal for potato salad.
- Large eggs – Bring creaminess and protein to the dish.
- Mayonnaise – Forms the creamy base of the dressing.
- Yellow mustard – Adds tang and cuts through the richness.
- Apple cider vinegar – Brightens and balances the dressing.
- Celery – Adds fresh crunch.
- Red onion – Sharpens flavor and adds color.
- Sweet pickle relish – Brings a touch of sweetness and tang.
- Fresh dill – The key herb that elevates the dish.
- Salt and black pepper – Basic seasonings to tie it all together.
- Paprika – Adds color and a hint of smokiness.
Classic Potato Salad with Eggs: Step-by-Step Guide
1. Boil the Potatoes:
Start with cold, salted water for even cooking. Bring to a boil, then simmer until fork-tender (10–15 minutes). Don’t overcook—mushy potatoes won’t hold up in the salad.
2. Cook the Eggs:
Simmer for 10–12 minutes for creamy yolks. Transfer to ice water, peel, and chop while warm for easier mixing.
3. Make the Dressing:
Whisk together mayo, mustard, vinegar, relish, dill, salt, and pepper. Taste and adjust to preference.
4. Mix the Salad:
Gently fold in potatoes, eggs, celery, and onion. Use a light hand to avoid breaking the potatoes. Coat everything evenly.
5. Chill Before Serving:
Refrigerate for at least 1 hour (preferably 3–4). This gives the flavors time to meld. Sprinkle with paprika before serving.
Must-Know Tips
- Keeps well in the fridge for up to 3 days
- Perfect for make-ahead meal prep
- About 285 calories per serving
- Dill truly makes the dish special
Every summer, I grow fresh dill just for this recipe. Its fragrant flavor blends perfectly with the creamy base and buttery potatoes. As my grandmother used to say, “A potato salad without dill is just potatoes in disguise”—and she was absolutely right.
Tips for Perfecting Your Creamy Dill Potato Salad
Store your classic creamy dill potato salad with eggs in an airtight container in the fridge for up to three days. It tastes even better the next day. Don’t leave it out for more than two hours, especially in hot weather. If it dries out, just stir in an extra spoonful of mayo before serving.
Ingredient Substitutions
- No Yukon Golds? Red potatoes work great too.
- Lighten it up with half Greek yogurt, half mayo.
- Use ⅓ the amount of dried dill if you’re out of fresh.
- Add parsley or chives for a twist.
- Avoiding eggs? Try a plant-based mayo.
Serving Suggestions for Classic Potato Salad with Eggs
This creamy dill potato salad with eggs pairs perfectly with burgers, grilled chicken, and hot dogs. Add corn on the cob and a leafy salad for a complete summer meal. Headed to a potluck? It travels well—just keep it chilled. For a pretty presentation, serve in a glass bowl and top with fresh dill and paprika. You can even turn it into a full meal by adding shredded chicken or salmon.
The Story Behind This Dish
Potato salad has roots in German cuisine, typically made with vinegar and herbs. The American version—rich and creamy—rose in popularity in the early 1900s thanks to commercial mayo. Eggs became a staple during the Great Depression to stretch the dish further. This version, with dill, nods to Scandinavian flavors. Today, creamy dill potato salad with eggs is a summer classic, especially when something cold and satisfying hits just right.
Pro Tips
- Start potatoes in cold water for even texture
- Save a bit of dressing to refresh leftovers
- Add a pinch of celery seed for extra flavor
Frequently Asked Questions About Creamy Potato Salad with Eggs
→ How do I keep the potatoes from getting mushy?
Use waxy potatoes like Yukon Gold and don’t overcook them.
→ Can I swap out the mayo?
Yes! Greek yogurt or sour cream can replace some or all of the mayo.
→ What vinegar is best?
Apple cider vinegar is ideal, but white or rice vinegar works too.
→ Can I make this ahead?
Definitely—it tastes even better after a few hours or overnight.
→ How do I enhance the flavor?
Add chives, extra mustard, or bacon bits.
→ How long does it last?
Up to 3–4 days in the fridge. Don’t leave it out more than 2 hours.
Classic Creamy Dill Potato Salad with Eggs
Ingredients
- 2½ pounds Yukon Gold potatoes, peeled and cut into chunks
- 4 large eggs
- ¾ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- ¼ cup sweet pickle relish
- ½ cup finely chopped celery
- ¼ cup chopped red onion
- 2 tablespoons chopped fresh dill
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- Paprika, for garnish
Instructions
- Boil the Potatoes: Place chopped potatoes in a large pot of col, salted water. Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes, or until fork-tender. Drain and let cool slightly.
- Cook the Eggs: While potatoes are boiling, place eggs in a small saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Transfer to an ice bath, then peel and chop.
- Make the Dressing: In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, pickle relish, dill, salt, and pepper until fully combined.
- Mix the Salad: Add the cooled potatoes, chopped eggs, celery, and red onion to the bowl with the dressing. Gently fold everything together until evenly coated.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving. Just before serving, sprinkle paprika over the top for color and a mild smoky flavor. Serve chilled and enjoy your creamy dill potato salad with eggs at its flavorful best.
Notes
- Substitute Greek yogurt for half the mayo if you want a lighter, tangier dressing.
- If you can’t find Yukon Gold potatoes, use red potatoes or fingerlings—they hold up well.
- Use dried dill if needed, but reduce to 2 teaspoons.
- Store leftovers in the fridge for up to 3 days. Refresh with a little extra mayo if it becomes dry.
