There’s something magical about summer cookouts—the smell of the grill, the laughter of friends and family, and a table overflowing with colorful, comforting dishes. Among all the classics, one dish always stands out: a rich, creamy potato salad that everyone reaches for first. This Ultimate Creamy Dill Potato Salad Summer Cookout Star is exactly that kind of recipe.

Inspired by traditional family gatherings and sunny backyard celebrations, this version highlights tender potatoes coated in a tangy, herb-filled dressing with plenty of fresh dill. It’s cool, creamy, and perfectly balanced, making it the ideal companion to grilled favorites. Whether you’re hosting a large gathering or bringing a dish to share, this potato salad delivers nostalgic flavor with a fresh, irresistible twist.

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Why This Potato Salad Is the Star of Every Summer Cookout

Potato salad is more than just a side—it’s a summer tradition. This recipe shines because:

• It’s luxuriously creamy without being heavy

• Fresh dill adds bright, garden-fresh flavor

• The balance of tangy and savory is perfectly tuned

• It can be made ahead of time

• It feeds a crowd

• It pairs beautifully with grilled meats and vegetables

The combination of tender potatoes and a smooth, herb-packed dressing makes this salad comforting yet refreshing—exactly what a summer table needs.

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Ingredients You’ll Need

Simple ingredients come together to create bold flavor and creamy texture.

For the Potato Salad

• 2 pounds (900 g) Yukon Gold potatoes, cut into 1-inch (2.5 cm) cubes

• 3/4 cup (180 g) mayonnaise

• 1/4 cup (60 g) plain Greek yogurt

• 1 tablespoon (15 ml) Dijon mustard

• 2 tablespoons (30 ml) apple cider vinegar

• 1/4 cup (15 g) fresh dill, finely chopped

• 1/2 small red onion (60 g), finely diced

• 2 celery stalks (100 g), finely chopped

• 1 teaspoon (5 g) salt (plus extra for boiling water)

• 1/2 teaspoon (2 g) freshly ground black pepper

• 1/2 teaspoon (2 g) garlic powder

Optional additions:

• 2 hard-boiled eggs (100 g), chopped

• 1/4 teaspoon (1 g) paprika for garnish

• 1 tablespoon (4 g) chopped fresh chives

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Step-by-Step Instructions

Step 1: Cook the Potatoes Properly

Place the cubed potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 teaspoon (5 g) salt to the water.

Bring to a boil over medium-high heat. Once boiling, reduce to a gentle simmer and cook for 10–12 minutes until fork-tender but still firm. Avoid overcooking.

Drain thoroughly and let the potatoes steam dry for 5 minutes.

Starting with cold water ensures even cooking from the inside out.

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Step 2: Make the Creamy Dill Dressing

In a large mixing bowl, whisk together:

• 3/4 cup (180 g) mayonnaise

• 1/4 cup (60 g) Greek yogurt

• 1 tablespoon (15 ml) Dijon mustard

• 2 tablespoons (30 ml) apple cider vinegar

• 1 teaspoon (5 g) salt

• 1/2 teaspoon (2 g) black pepper

• 1/2 teaspoon (2 g) garlic powder

• 1/4 cup (15 g) fresh dill

Whisk until smooth and creamy.

The yogurt lightens the texture while adding a subtle tang that keeps the salad from feeling too rich.

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Step 3: Combine Gently

Add the slightly warm potatoes to the dressing. Fold gently to coat without breaking them apart.

Stir in:

• 1/2 small red onion (60 g)

• 2 celery stalks (100 g)

• Optional chopped hard-boiled eggs

Mix carefully until evenly distributed.

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Step 4: Chill for Maximum Flavor

Cover and refrigerate for at least 1 hour before serving. For best results, chill for 3–4 hours or overnight.

Before serving, garnish with paprika, extra dill, or chopped chives.

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The Secret to the Creamiest Texture

Achieving that perfect creamy consistency comes down to a few key techniques:

Use Waxy Potatoes

Yukon Gold potatoes hold their shape and have a naturally buttery flavor.

Dress While Slightly Warm

Warm potatoes absorb dressing better, enhancing flavor throughout.

Balance Cream and Acid

The combination of mayonnaise and Greek yogurt provides richness, while apple cider vinegar adds brightness.

Avoid Overmixing

Gentle folding keeps the texture smooth instead of mashed.

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Delicious Ways to Customize

This creamy dill potato salad is wonderfully adaptable.

Add Extra Crunch

• 1/4 cup (40 g) finely diced pickles

• 1/4 cup (35 g) sliced green onions

Make It Lighter

• Replace half the mayonnaise with additional Greek yogurt

Boost the Herbs

• 1 tablespoon (4 g) chopped parsley

• 1 tablespoon (4 g) chopped chives

Add a Tangy Twist

• Increase Dijon mustard to 2 tablespoons (30 ml)

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Perfect Pairings for a Summer Cookout

This potato salad pairs beautifully with:

• Grilled chicken

• Veggie burgers

• Grilled corn on the cob

• Roasted vegetables

• Fresh watermelon slices

Its creamy texture complements smoky, charred flavors perfectly.

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Storage Tips

• Store in an airtight container in the refrigerator for up to 4 days.

• Stir gently before serving.

• If slightly dry after chilling, add 1–2 tablespoons (15–30 g) mayonnaise or a splash of vinegar.

Keep refrigerated and avoid leaving out at room temperature for more than 2 hours during outdoor gatherings.

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Frequently Asked Questions

1. What type of potatoes are best for creamy potato salad?

Waxy potatoes like Yukon Gold or red potatoes are ideal. They hold their shape after boiling and provide a smooth, buttery texture. Russet potatoes are more starchy and tend to fall apart, which can lead to a grainy or mushy salad. Cutting potatoes into uniform 1-inch (2.5 cm) cubes ensures even cooking and consistent texture throughout the dish.

2. Can I make this potato salad ahead of time?

Yes, and it’s highly recommended. Making the salad at least a few hours in advance allows the flavors to blend and develop. For best results, prepare it the day before your event. Store it in an airtight container in the refrigerator. Before serving, stir gently and adjust seasoning if necessary. Adding a tablespoon (15 g) of mayonnaise or a splash of vinegar can refresh the texture and flavor.

3. How do I prevent watery potato salad?

Watery potato salad usually results from overcooked potatoes or insufficient draining. After boiling, drain thoroughly and allow excess steam to evaporate for a few minutes. Avoid rinsing the potatoes after cooking, as this adds moisture and removes flavor. Also, do not overmix, as broken potatoes release starch and affect the consistency.

4. Can I make this dairy-free?

Yes. Simply omit the Greek yogurt and replace it with an additional 1/4 cup (60 g) mayonnaise or use a dairy-free yogurt alternative. The flavor will remain creamy and balanced. Fresh dill and vinegar help maintain brightness even without yogurt.

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Final Thoughts

This Ultimate Creamy Dill Potato Salad Summer Cookout Star truly earns its title. It’s creamy, tangy, herbaceous, and deeply comforting—everything a classic summer side should be. The fresh dill adds a signature brightness that elevates it beyond ordinary potato salads, while the balanced dressing keeps it rich without feeling heavy.

What makes this recipe especially special is its reliability. It’s easy enough for beginner cooks yet impressive enough to serve at large gatherings. It can be prepared ahead of time, travels well, and consistently earns compliments at the table.

Summer cookouts are about connection, laughter, and sharing good food. This potato salad fits perfectly into that tradition. Whether served alongside grilled favorites or enjoyed as a standalone dish, it brings both flavor and nostalgia to every bite.

Once you make this creamy dill potato salad, it’s likely to become a staple at every warm-weather gathering. It’s simple, timeless, and guaranteed to shine on any summer table.

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