Classic Potato Salad with Mustard and Dill is the quintessential side dish that has stood the test of time — creamy, tangy, and bursting with fresh flavors. It’s a staple at picnics, barbecues, potlucks, and family gatherings, pairing beautifully with grilled meats, sandwiches, or even on its own as a light meal.

What makes this particular version so delightful is its balance — the creamy texture of tender potatoes is perfectly offset by the zesty kick of mustard and the refreshing brightness of fresh dill. Each bite feels both rich and refreshing, comforting yet lively. It’s a dish that embodies home-cooked simplicity while delivering complex, crave-worthy flavor.

Why I Love This Recipe

I absolutely adore this potato salad because it feels like a hug in a bowl — familiar, nostalgic, and incredibly satisfying. The combination of creamy dressing, the slight tang from mustard, and the aromatic freshness of dill gives it a distinctive flavor that’s far more vibrant than your average potato salad.

It’s also a make-ahead dish, which makes it perfect for gatherings. The flavors deepen as it chills, so by the time you serve it, every bite is infused with the mustardy, herby dressing. Plus, it’s versatile — it complements everything from grilled chicken to burgers and even seafood.

Why It’s a Must-Try Dish

This potato salad is a must-try because it strikes the ideal balance between creamy and tangy. The addition of Dijon mustard adds depth and brightness, while dill infuses a subtle herby note that cuts through the richness. It’s lighter than mayo-heavy versions, yet still luxuriously creamy.

It’s also easy to make, budget-friendly, and uses everyday ingredients. Whether you’re serving it as a summer side dish or a cozy winter accompaniment, it never fails to impress.

Preparation and Cooking Time,Course & Cuisine

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Chilling Time: 1 hour (optional, for best flavor)
• Total Time: 35 minutes (1 hour 35 minutes if chilled)
• Servings: 6
• Calories: ~220 kcal per serving
• Course: Side Dish / Salad
• Cuisine: American / European-inspired

Ingredients

For the Salad:

• 2 pounds (900 g) baby potatoes or Yukon Gold potatoes
• 3 large eggs (optional, hard-boiled)
• 1 small red onion, finely chopped
• 2 celery stalks, finely chopped
• 2–3 tablespoons fresh dill, chopped
• Salt, to taste
• Freshly ground black pepper, to taste

For the Dressing:

• ½ cup mayonnaise
• 2 tablespoons Dijon mustard (or yellow mustard for milder flavor)
• 2 tablespoons sour cream or Greek yogurt (optional for creaminess)
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon sugar (optional, for balance)
• 1 teaspoon garlic powder (optional)

Step-by-Step Preparation Method

Step 1: Boil the Potatoes

1. Wash and scrub the potatoes well. If using baby potatoes, leave the skins on; otherwise, peel and cube them into 1-inch pieces.
2. Place them in a large pot, cover with cold water, and add 1 tablespoon of salt.
3. Bring to a boil, then simmer for 10–12 minutes or until the potatoes are tender when pierced with a fork.
4. Drain and let them cool slightly.

Step 2: Prepare the Hard-Boiled Eggs (Optional)

1. While the potatoes cook, place eggs in a saucepan and cover with cold water.
2. Bring to a boil, then reduce to a simmer for 10 minutes.
3. Drain and place in ice water to cool. Peel and chop.

Step 3: Make the Dressing

1. In a large bowl, whisk together mayonnaise, mustard, sour cream (if using), vinegar or lemon juice, sugar, salt, pepper, and garlic powder.
2. Taste and adjust seasoning as needed — it should be slightly tangy and well balanced.

Step 4: Assemble the Salad

1. Add the warm potatoes to the bowl with the dressing. (Warm potatoes absorb flavors better.)
2. Gently toss to coat evenly.
3. Add chopped onion, celery, dill, and eggs (if using).
4. Mix again lightly — avoid mashing the potatoes.

Step 5: Chill and Serve

1. Cover and refrigerate for at least 1 hour to allow flavors to meld.
2. Serve chilled or at room temperature, garnished with extra dill or paprika.

How to Serve

Serve Classic Potato Salad with Mustard and Dill as a refreshing side dish for:

• Grilled meats (chicken, steak, ribs, sausages)
• Barbecue dishes and burgers
• Sandwiches and wraps
• Roasted fish or seafood

You can serve it directly from a chilled bowl or spoon it into lettuce cups for a fun, fresh presentation.

Recipe Tips

• Don’t overcook the potatoes: You want them tender but not falling apart.
• Use waxy potatoes: Baby potatoes, red potatoes, or Yukon Golds hold their shape best.
• Add potatoes warm: Warm potatoes soak up dressing flavors beautifully.
• Chill before serving: The salad tastes best after at least 1 hour of refrigeration.
• Adjust the creaminess: Add more or less mayo/sour cream to suit your taste.

Variations

1. German-Style Potato Salad: Skip the mayo and make a warm salad with olive oil, vinegar, and bacon bits.
2. Greek Potato Salad: Replace mayo with Greek yogurt and add chopped olives, cucumbers, and feta.
3. Vegan Potato Salad: Use vegan mayonnaise or cashew cream and skip the eggs.
4. Spicy Version: Add 1 tsp Dijon mustard + ½ tsp chili flakes or hot sauce for a kick.
5. Herbed Potato Salad: Add parsley, chives, or tarragon along with dill for an aromatic twist.
6. Bacon Potato Salad: Stir in crisp bacon bits for a smoky crunch.

Freezing and Storage

• Storage: Keep in an airtight container in the refrigerator for up to 3–4 days.
• Do not freeze: Mayo-based dressings tend to separate and become watery when thawed.
• Make ahead: Can be made 1 day in advance — in fact, it tastes even better the next day as the flavors meld together.

Special Equipment Needed

• Large pot (for boiling potatoes)
• Colander (for draining)
• Mixing bowls
• Whisk
• Knife and cutting board
• Spatula or spoon (for gentle mixing)

Frequently Asked Questions (FAQ)

Q1. Can I use any type of potato?
Waxy potatoes like baby potatoes, red potatoes, or Yukon Golds are best — they stay firm and creamy. Russet potatoes tend to fall apart.

Q2. Can I make it without mayonnaise?
Yes! You can use Greek yogurt, sour cream, or a vinaigrette base instead.

Q3. Should the potatoes be warm or cold when mixing?
Add the potatoes while they’re still warm so they soak up the dressing better.

Q4. Can I make this potato salad ahead of time?
Definitely — it tastes even better after a few hours or overnight in the fridge.

Q5. What if I don’t have fresh dill?
Use 1 teaspoon of dried dill instead, or substitute with parsley or chives.

Conclusion

Classic Potato Salad with Mustard and Dill is the ultimate comfort side dish — simple, fresh, and timeless. The creamy dressing enriched with Dijon mustard and bright dill makes every forkful rich yet refreshing. It’s a recipe that transforms humble potatoes into something elegant and deeply satisfying.

Whether you’re planning a summer barbecue, a family dinner, or a casual picnic, this dish fits every occasion. It’s easy to make, packed with flavor, and loved by everyone who tries it. Once you prepare this version, it will quickly become your go-to potato salad recipe for life!