Creamy Potato Salad with Mustard and Dill Easy Recipe for Summer BBQs

Let me tell you, the scent of boiled potatoes mingling with tangy mustard and fresh dill wafting through the kitchen is enough to make anyone’s mouth water. The first time I whipped up this creamy potato salad with mustard and dill, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. This recipe isn’t just a side dish—it’s pure, nostalgic comfort wrapped in a tangy, creamy embrace.

Years ago, when I was knee-high to a grasshopper, my grandma used to make potato salad during summer picnics. But this version? It felt like a fresh twist on that old classic. I stumbled upon it on a rainy weekend when I wanted something cozy but bright for a family gathering. Honestly, I wish I’d discovered it years ago—it’s dangerously easy and always a crowd-pleaser.

My family couldn’t stop sneaking spoonfuls off the bowl before we even sat down to eat (and I can’t really blame them). It’s perfect for potlucks, backyard BBQs, or as a sweet treat for your kids after a long day. Whether you’re looking to brighten up your Pinterest cookie board with a savory side or just craving something that feels like a warm hug in a bowl, this creamy potato salad with mustard and dill is the one to bookmark.

I’ve tested this recipe multiple times—in the name of research, of course—and it’s become a staple for family gatherings, gifting in mason jars, and lazy summer lunches. If you’re after something that’s both classic and a little bit special, you’re going to want to keep reading.

Why You’ll Love This Creamy Potato Salad with Mustard and Dill

After countless kitchen trials and family taste tests, I can say this potato salad recipe stands out for a handful of reasons. Here’s what makes it special:

• Quick & Easy: Comes together in about 30 minutes. Perfect for those last-minute summer BBQs or casual weeknight dinners.
• Simple Ingredients: No fancy grocery store runs required—just pantry staples and fresh dill, which you can easily grow at home or grab from your local farmer’s market.
• Perfect for Summer Gatherings: Bright, refreshing, and creamy—the ideal side for grilled meats, burgers, or veggie platters.
• Crowd-Pleaser: Kids and adults alike rave about the tangy mustard kick paired with the cooling dill.
• Unbelievably Delicious: The creamy texture with a hint of mustard heat and herbal freshness is next-level comfort food.

What sets this recipe apart is the balance of flavors. The mustard isn’t overpowering but adds a subtle zing, while the dill brings that fresh, garden-picked feel. Plus, blending a bit of mayonnaise with sour cream keeps it creamy but light—no heavy, greasy potato salad here. It’s the kind of dish that makes you close your eyes on the first bite and say, “Yep, this is it.”

Whether you’re trying to impress guests without breaking a sweat or just want a reliable recipe to make your summer meals memorable, this creamy potato salad with mustard and dill fits the bill perfectly.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with fresh dill adding that final touch of brightness.

• Potatoes: 2 pounds (900 g) Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks (great for holding shape and creamy texture)
• Eggs: 3 large eggs, hard-boiled and chopped (adds richness and classic potato salad flair)
• Mayonnaise: ½ cup (120 ml), preferably a good-quality brand like Hellmann’s for creamy consistency
• Sour Cream: ¼ cup (60 ml), for tang and smoothness (you can swap for Greek yogurt if preferred)
• Dijon Mustard: 2 tablespoons, for that signature tangy kick
• Fresh Dill: ¼ cup chopped (about a small bunch), bright and fragrant—look for firm, deep green sprigs
• Red Onion: ¼ cup finely diced, adds crunch and a touch of sharpness (optional but recommended)
• Celery: ½ cup finely chopped, for crisp texture
• Apple Cider Vinegar: 1 tablespoon, balances creaminess with acidity
• Salt & Pepper: To taste, freshly ground black pepper especially brings out flavors
• Fresh Lemon Juice: 1 teaspoon, for subtle brightness (optional)

If you want a gluten-free twist, this recipe is naturally free from gluten. For a dairy-free option, swap mayonnaise and sour cream with vegan versions, and skip the eggs if preferred.

Equipment Needed

• Large Pot: For boiling potatoes and eggs. A heavy-bottomed pot works best to prevent burning.
• Mixing Bowl: A big bowl to toss everything together comfortably.
• Colander: To drain potatoes and eggs easily without losing any pieces.
• Knife and Cutting Board: For chopping potatoes, herbs, and veggies.
• Measuring Cups and Spoons: For precise ingredient amounts.
• Spatula or Wooden Spoon: To mix gently without mashing potatoes.

If you’re short on time, a steamer basket can speed up cooking potatoes without waterlogging them. For chopping dill, a pair of kitchen scissors can be handy to snip directly into the bowl. I personally love using a non-stick pot for boiling—it makes cleanup a breeze!

Preparation Method

1. Boil the Potatoes: Place the potato chunks in a large pot and cover with cold water by about an inch. Add a teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender but still firm, about 12-15 minutes. (Tip: Test doneness by piercing with a fork; it should slide in easily but potatoes shouldn’t fall apart.) Drain and set aside to cool.
2. Cook the Eggs: While potatoes boil, place eggs in a separate pot and cover with water. Bring to a boil, then remove from heat and let sit covered for 10-12 minutes. Drain and cool under cold running water. Peel and chop roughly.
3. Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, lemon juice (if using), salt, and pepper. Taste and adjust seasoning as needed—the mustard should give a gentle zing without overpowering.
4. Add Veggies and Herbs: Fold in chopped red onion, celery, and fresh dill into the dressing. These add crunch, freshness, and that signature dill aroma.
5. Combine Potatoes and Eggs: Gently fold the cooled potatoes and chopped eggs into the dressing mixture. Use a spatula to toss carefully so you don’t mash the potatoes. The salad should be creamy but chunky.
6. Chill Before Serving: Cover and refrigerate for at least 1 hour (ideally 2-3 hours or overnight) to let flavors meld. Give it a gentle stir before serving.

If the salad seems too thick after chilling, stir in a splash of milk or extra sour cream to loosen it up. If you want more tang, a little extra mustard or vinegar added just before serving wakes it right up.

Cooking Tips & Techniques

When making creamy potato salad with mustard and dill, a few tricks can make all the difference. First, choose the right potato type—Yukon Golds or red potatoes hold their shape better than Russets, which tend to become mushy.

Don’t overcook the potatoes; they should be fork-tender but not falling apart. Also, cool them completely before mixing with the dressing to prevent it from becoming watery. I learned this the hard way after one rushed BBQ where the salad turned soupy!

Use room temperature eggs for easier peeling, and chopping them coarsely adds a nice texture contrast. When mixing the dressing, whisk well to emulsify the mustard and mayo so it coats everything evenly.

Fresh dill is key here—dried dill just won’t cut it. Snipping it with scissors right into the bowl preserves its fragrance. And remember, a little vinegar or lemon juice brightens the whole salad, so don’t skip the acid.

Finally, chill the salad for a few hours or overnight. The flavors settle and marry in a way that makes every bite sing. Multitask by prepping the potatoes and eggs while you prepare other dishes for your BBQ—it saves time and stress.

Variations & Adaptations

• Low-Fat Version: Swap mayonnaise and sour cream for plain Greek yogurt. It keeps creaminess but cuts calories and adds protein.
• Vegan Adaptation: Use vegan mayo and coconut yogurt, and skip eggs or replace with firm tofu cubes for texture.
• Extra Crunch: Add chopped pickles or radishes for a zesty bite. I once tossed in some toasted sunflower seeds—unexpected but delightful!
• Herb Swap: If you don’t have dill, fresh parsley or tarragon makes a lovely alternative, changing the flavor profile but keeping the herbal freshness.
• Make it Spicy: Stir in a teaspoon of whole grain mustard or a pinch of cayenne pepper for a subtle heat kick.

Depending on your preference, you can bake or steam potatoes instead of boiling. Baking enhances earthiness, while steaming keeps them extra moist. I like steaming when I want a lighter salad.

Serving & Storage Suggestions

This creamy potato salad with mustard and dill is best served chilled or at room temperature. Spoon it into a colorful bowl and garnish with a sprinkle of fresh dill or paprika for a pop of color.

It pairs wonderfully with grilled chicken, burgers, or veggie skewers. For drinks, try a crisp white wine or a refreshing iced tea to complement the tangy flavors.

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it a great make-ahead dish. When reheating, it’s best to enjoy it cold or at room temp—warming tends to dull the fresh dill and mustard punch.

Nutritional Information & Benefits

Per serving (about ½ cup): approximately 180 calories, 10g fat, 20g carbohydrates, and 4g protein. This potato salad offers a balanced mix of energy from complex carbs and healthy fats.

The fresh dill is more than just flavor—it’s packed with antioxidants and vitamins A and C. Potatoes provide potassium and fiber, while eggs add a boost of protein and essential nutrients like vitamin D.

This recipe is naturally gluten-free and can be adapted for dairy-free or vegan diets with simple swaps. It’s a delicious way to enjoy a classic summer side without feeling weighed down.

Conclusion

Honestly, creamy potato salad with mustard and dill has become one of my absolute favorite go-to recipes. It’s simple, flavorful, and just the right sidekick for any summer spread. Whether you stick to the classic or customize it to your taste, it’s a recipe that feels like home with every bite.

Give it a try, tweak it to your liking, and don’t be shy about sharing your own twists. I’d love to hear how it turns out for you—comments and stories are always welcome! So next time you’re planning a BBQ or just want something comforting and fresh, remember this potato salad. It’s the kind of dish that keeps everyone coming back for more.

FAQs About Creamy Potato Salad with Mustard and Dill

Q: Can I make this potato salad ahead of time?

A: Absolutely! In fact, chilling it for a few hours or overnight helps the flavors meld beautifully. Just keep it covered in the fridge.

Q: What type of potatoes work best for this recipe?

A: Yukon Gold or red potatoes are ideal because they hold their shape well and have a creamy texture. Avoid starchy Russets which can get mushy.

Q: Can I use dried dill instead of fresh?

A: Fresh dill is highly recommended for its vibrant flavor. If you must use dried, reduce the amount to about one teaspoon and add it early to let it rehydrate.

Q: Is there a vegan version of this potato salad?

A: Yes! Use vegan mayonnaise and coconut or soy-based yogurt, and either omit the eggs or substitute with firm tofu cubes or chickpeas.

Q: How do I prevent the potato salad from becoming watery?

A: Make sure to drain and cool the potatoes completely before mixing with the dressing. Also, don’t overcook them. Using a gentle folding motion helps keep the salad from turning mushy.

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