Use waxy potatoes for best texture.
Chill for at least 1 hour for optimal flavor.
Store in an airtight container in the refrigerator for up to 4 days.
Ultimate Creamy Dill Potato Salad Summer Cookout Star
A rich and tangy potato salad featuring tender Yukon Gold potatoes, fresh dill, and a creamy dressing—perfect for summer cookouts and backyard gatherings.
Ingredients
Scale
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
1/2 teaspoon (2 g) black pepper
1/2 teaspoon (2 g) garlic powder
2 hard-boiled eggs (100 g), chopped (optional)
1/4 teaspoon (1 g) paprika for garnish (optional)
1 tablespoon (4 g) chopped fresh chives (optional)
Instructions
-
Place cubed potatoes in a pot, cover with cold water, add salt, and bring to a boil.
-
Reduce heat and simmer for 10–12 minutes until fork-tender but firm. Drain and allow to steam dry.
-
In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, dill, salt, pepper, and garlic powder.
-
Add warm potatoes and gently fold to coat evenly.
-
Stir in red onion, celery, and optional eggs.
-
Cover and refrigerate for at least 1 hour before serving. Garnish as desired.