Southern Dill Potato Salad
Southern Dill Potato Salad is a creamy and flavorful side dish featuring tender Yukon Gold or red potatoes, hard-boiled eggs, crunchy celery, onions, and fresh dill tossed in a rich dressing made with mayonnaise, Dijon mustard, pickle relish, and apple cider vinegar. Perfect for barbecues, family dinners, picnics, and holiday feasts, this classic recipe is easy to prepare, delicious when made ahead, and pairs beautifully with grilled meats, fried chicken, seafood, and sandwiches.
Ingredients
For the Potato Salad
- 2 pounds (900 g) Yukon Gold or red potatoes, cut into bite-sized pieces
- 3 hard-boiled eggs, chopped
- 2 celery stalks, finely diced
- ½ cup red onion, finely chopped
- 2 green onions, sliced
- ¼ cup fresh dill, finely chopped
- 2 tablespoons fresh parsley, chopped
For the Dressing
- ¾ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Wash and cut the potatoes into evenly sized pieces.
- Place them in a large pot of salted water and bring to a boil.
- Cook for 15–20 minutes until fork-tender but still firm.
- Drain and allow the potatoes to cool for about 10 minutes.
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, pickle relish, apple cider vinegar, lemon juice, sugar, garlic powder, onion powder, salt, and pepper.
- Add the potatoes, chopped eggs, celery, onions, dill, and parsley.
- Gently fold everything together until evenly coated with the dressing.
- Cover and refrigerate for at least one hour before serving.
- Garnish with paprika, extra dill, green onions, or crispy bacon just before serving.
Notes
- Yukon Gold potatoes provide a naturally buttery flavor.
- Avoid overcooking the potatoes to keep them firm.
- Fresh dill offers the best flavor compared to dried dill.
- Chilling enhances the overall taste and texture.
- Add eggs while the potatoes are slightly warm for better flavor absorption.
- Adjust mustard according to your preferred tanginess.
- Make it a day ahead for even better flavor.
- Store refrigerated in an airtight container for up to 3 days.