Creamy Dill Seed Potato Salad
Tender chunks of boiled potato folded into a tangy, creamy dressing speckled with aromatic dill seeds. The dill seeds add a subtle anise-like warmth that sets this potato salad apart from the usual fresh-herb versions. Perfect for picnics, barbecues, or as a comforting side dish any time of year.
For 4 servings
- prep · ~18 min
Boil the potatoes.
1.Place whole scrubbed potatoes in a large pot and cover with cold water by 2 inches.2.Add 1 tsp salt and bring to a rolling boil.3.Reduce heat to medium and cook until fork-tender (15-18 min).4.Drain and let cool until you can handle them.TIPStart in cold water for even cooking — potatoes added to boiling water cook unevenly. - prep · ~8 min
Cube the potatoes and prep other ingredients.
1.Peel the cooled potatoes and cut into 1-inch chunks.2.Finely dice the celery stalks.3.Mince the onion very finely.4.Chop the hard boiled eggs into small pieces.TIPCut potatoes while still slightly warm — they absorb the dressing better. - mix · ~3 min
Make the creamy dressing.
1.In a small bowl, whisk together mayonnaise, yogurt, dijon mustard, and lemon juice.2.Add dill seeds, sugar, a pinch of salt, and black pepper.3.Whisk until smooth and well combined.TIPToast the dill seeds in a dry pan for 30 seconds to intensify their aroma before adding. - mix · ~3 min
Assemble the potato salad.
1.In a large mixing bowl, combine warm potato chunks, celery, onion, and chopped egg.2.Pour the dressing over and fold gently with a spatula until everything is evenly coated.3.Taste and adjust salt or lemon juice if needed.TIPFold gently — don't stir aggressively or the potatoes will break down and turn mushy. - rest · ~60 min
Chill and let flavors meld.
Cover and refrigerate for at least 1 hour before serving. The dill seeds need time to soften and infuse the creamy dressing with their distinct warm, aromatic flavor.
TIPThis tastes even better the next day. Make it ahead for picnics or potlucks. - garnish
Garnish with paprika and serve chilled or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook potatoes whole with skin on to prevent waterlogging and preserve texture.
- 2Cut warm potatoes into chunks so they absorb the creamy dressing more readily.
- 3Toast dill seeds in a dry skillet for 30 seconds to unlock their warm, anise-like aroma.
- 4Fold the dressing gently into the potatoes to avoid breaking them into mush.
- 5Chill for at least 1 hour (overnight is even better) so the dill seeds soften and meld with the dressing.
- 6If making ahead, hold back a little dressing to freshen the salad just before serving.
- 7Serve chilled or at room temperature — never straight from the fridge if you want full flavor.
Adapt it for your goals.
Low-oil
Replace half the mayonnaise with plain Greek yogurt or mashed avocado to reduce fat while keeping creaminess and tang.
high proteinHigh-protein
Add 200g of diced cooked chicken, turkey, or canned chickpeas for a heartier salad that works as a main dish.
veganVegan
Substitute vegan mayonnaise and a plant-based plain yogurt, and omit the hard-boiled eggs or replace them with cubed extra-firm tofu.
smoky baconSmoky bacon
Stir in 4 strips of crumbled crispy bacon and swap the paprika for smoked paprika for a deeper, savory twist.
Why this is on our healthy list.
Rich in Resistant Starch
Potatoes that are boiled and cooled develop resistant starch, which acts as a prebiotic fiber that supports gut health.
Good Source of Protein
Hard-boiled eggs and yogurt provide high-quality protein, helping to keep you full and satisfied.
Contains Probiotics
The plain yogurt in this recipe supplies live cultures that can support digestive health.
Low in Added Sugar
With just 1 teaspoon of sugar for the entire batch, this salad avoids the sweetness found in many store-bought versions.
Frequently asked questions
Yes — substitute 2 tablespoons of chopped fresh dill. The flavor will be brighter and less warm, so it's a different dish but still delicious.
