Creamy Dill Red Potato Salad Recipe for Summer Gatherings

This creamy red potato salad with dill features a tangy Greek yogurt dressing for a lighter, wholesome twist on classic potato salad. It’s an ideal side for summer barbecues, potlucks, or picnics, and the flavours improve if you make it ahead.

Small red potatoes are the best choice here: their waxy texture holds up when cooked and their red skins add colour when left unpeeled. If you can’t find baby red potatoes, other waxy varieties or all-purpose potatoes like Yukon Gold will work well.

Keep reading for:

• Ingredients and substitutes
• How to make dill potato salad (step-by-step)
• Serving suggestions

Or jump to the recipe card below.

Why you’ll love this recipe

This dill red potato salad is a great summer side for several reasons:

• Creamy but light: A Greek yogurt–based dressing keeps it tangy and less heavy than mayonnaise-only versions.
• Versatile: Serve as a classic side or bulk it up into a main with hard-boiled eggs, grilled chicken, feta, or avocado. The dressing also doubles as a dip or pasta-salad sauce.
• Gluten-free friendly: The basic ingredients are naturally gluten-free. To make it vegan, use plant-based yogurt and sour cream alternatives.
• Easy prep: No peeling necessary for red potatoes—just wash, chop, and cook. The salad improves as it rests.

Creamy red potato dill salad ingredients and substitutes

This red potato salad with fresh dill is a flexible, flavourful side. Below are the best choices and simple swaps.

The best potatoes for potato salad

Red-skinned potatoes (Red Bliss or baby red potatoes) are ideal because their waxy flesh holds together when cooked and their unpeeled skins add colour. If unavailable, use other waxy or all-purpose potatoes such as Yukon Gold, yellow, or white varieties.

Potato salad dressing ingredients

• Lemon juice: Freshly squeezed from half a lemon. Substitute white wine or apple cider vinegar, or use dill pickle juice for more tang.
• Red onion: Finely diced. White or yellow onion, chives, shallots, or sliced green onions work as alternatives.
• Sour cream: Adds richness. Swap with crème fraîche or mayonnaise if preferred.
• Greek yogurt: Lightens and tangs the dressing. Plain yogurt, extra sour cream, or mayonnaise can be used instead.
• Olive oil: A tablespoon or two adds silkiness; omit if using mayonnaise.
• Dijon mustard: Provides gentle tang. Yellow or whole-grain mustard are fine substitutes.
• Fresh dill: Best for bright flavour; dried dill weed (about 1 tablespoon) can be used in a pinch.
• Salt and black pepper: Season the cooking water and finish the salad to taste.

Optional add-ins

Customize with chopped celery or diced dill pickles for crunch, or add hard-boiled eggs, cooked chickpeas, or grilled chicken to make it a heartier meal. You can also swap potatoes for roasted sweet potatoes for a sweet-tangy variation. The dill-yogurt dressing works nicely as a pasta or macaroni-salad base—consider making extra.

Step 1: Macerate the onion

Place the finely diced red onion in a large bowl with two tablespoons of fresh lemon juice. Let it sit while you cook the potatoes to mellow the onion’s sharpness. (If you prefer a stronger raw onion flavour, skip macerating and add the onion directly to the dressing.)

Step 2: Cook the potatoes

Place the chopped red potatoes in a large pot, cover with cold water, and add about 1 teaspoon of salt per quart (litre) of water. Bring to a boil and cook until fork-tender, about 8 to 10 minutes after boiling. Test with a fork—the potatoes should yield easily but remain intact.

Drain in a colander and let them sit to dry slightly; keep them warm so they absorb the dressing better.

Step 3: Finish the dressing

To the bowl with macerated onion and lemon juice, add 1/2 cup sour cream, 1/2 cup Greek yogurt, 2 tablespoons olive oil (optional), 1 tablespoon Dijon mustard, and about 1/4 cup (15 g) finely chopped fresh dill. Season with salt and freshly ground black pepper to taste and whisk until smooth.

Step 4: Assemble the salad

Transfer the warm potatoes to the bowl with the dressing and gently toss until evenly coated. Let the salad rest at least 15 minutes so the flavours meld, or chill up to four hours before serving. Adjust seasoning with salt and pepper before plating.

Serving suggestions for dill red potato salad

This dill red potato salad offers creamy, crunchy, and zesty notes that pair well with grilled meats, sandwiches, or a simple green salad. It holds up well for meal prep and won’t turn soggy quickly when chilled.

To make it a main, add sliced hard-boiled eggs, roasted chickpeas, grilled chicken, or a store-bought rotisserie chicken. Finish bowls with crumbled feta and avocado slices for extra richness.

Whether served as a side or upgraded into a hearty bowl, this red potato salad with dill is a crowd-pleaser.