Homemade Potato Salad with Mustard and Dill

Homemade Potato Salad with Mustard and Dill is one of those timeless comfort dishes that graces summer barbecues, picnics, and family gatherings all year round. This classic side dish features tender boiled potatoes tossed in a creamy yet tangy dressing made with mustard, mayonnaise, and fresh dill. The bright flavor of mustard cuts through the richness, while dill adds a refreshing herbal note that makes the dish vibrant and irresistible.

The origins of potato salad date back to Europe, particularly Germany, where warm mustard-based versions were popular before the creamy mayonnaise-based American adaptation took over. This recipe brings together the best of both worlds — creamy texture, zesty mustard flavor, and fresh herbs for a well-balanced taste that perfectly complements grilled meats, sandwiches, and summer favorites.

Why I Love This Recipe

I absolutely love this Homemade Potato Salad with Mustard and Dill because it’s a perfect blend of comforting and refreshing. The creamy dressing is rich yet balanced by the tang of mustard and the brightness of dill — it never feels heavy. It’s also wonderfully customizable — you can add eggs, celery, onions, or even pickles for extra crunch and flavor.

This recipe reminds me of backyard cookouts and family picnics, where potato salad was always the dish that everyone returned to for seconds. It’s easy to make, feeds a crowd, and tastes even better the next day.

Why It’s a Must-Try Dish

This recipe is a must-try because it showcases how simple ingredients can turn into something deliciously comforting. The combination of creamy dressing and tender potatoes creates an irresistible texture, while the mustard and dill elevate it from ordinary to unforgettable. It’s a versatile side dish that pairs beautifully with everything — from grilled chicken to burgers to roast ham.

Whether served warm or chilled, this potato salad is always a crowd favorite and a true symbol of homemade goodness.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 15–20 minutes
• Chilling Time (optional): 30 minutes
• Total Time: 1 hour 10 minutes (including chilling)
• Servings: 6 servings
• Calories: ~280 kcal per serving
• Course: Side Dish
• Cuisine: American / European

Ingredients

For the Salad:

• 2 lbs (900 g) baby potatoes or Yukon Gold potatoes
• ½ cup (120 g) mayonnaise
• 2 tbsp Dijon mustard (or whole-grain mustard for texture)
• 1 tbsp yellow mustard (optional, for brightness)
• 1 tbsp apple cider vinegar or lemon juice
• 2 tbsp finely chopped fresh dill
• 2 celery stalks, finely chopped
• ½ small red onion, finely diced
• 2 boiled eggs, chopped (optional)
• Salt and freshly ground black pepper, to taste

For Garnish (optional):

• Fresh dill sprigs
• Paprika (for color)

Step-by-Step Preparation Method

Step 1: Prepare the Potatoes

1. Wash and scrub the potatoes well. If using baby potatoes, you can leave the skin on for extra texture.
2. Place the potatoes in a large pot and cover with cold, salted water.
3. Bring to a boil, then reduce heat and simmer for 10–15 minutes until tender but not mushy.
4. Drain and let cool slightly.

Step 2: Cut the Potatoes

1. Once cool enough to handle, cut the potatoes into bite-sized chunks.
2. If preferred, peel the skin off before cutting.

Step 3: Make the Dressing

1. In a large bowl, whisk together mayonnaise, Dijon mustard, yellow mustard (if using), vinegar or lemon juice, salt, and pepper.
2. Add chopped dill and mix well to combine.

Step 4: Combine the Salad

1. Add the warm potatoes to the dressing bowl — the warmth helps them absorb flavor.
2. Gently toss until all the potatoes are evenly coated.
3. Stir in chopped celery, onion, and eggs (if using).

Step 5: Chill and Serve

1. Cover and refrigerate for at least 30 minutes to let the flavors meld (optional but recommended).
2. Garnish with fresh dill sprigs and a sprinkle of paprika before serving.

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How to Serve

Serve Homemade Potato Salad with Mustard and Dill chilled or at room temperature as a side dish. It’s perfect alongside:

• Grilled meats (chicken, ribs, steak, or sausages)
• Burgers and sandwiches
• Roasted fish or shrimp skewers
• Barbecue-style mains at picnics or potlucks

For a beautiful presentation, serve it in a wide, shallow bowl with dill sprigs and paprika dusting on top.

Recipe Tips

• Use waxy potatoes (like Yukon Gold or baby potatoes) — they hold their shape well after boiling.
• Don’t overcook the potatoes — slightly firm texture prevents a mushy salad.
• Season while warm — potatoes absorb flavors best when still slightly warm.
• Add eggs last — to avoid breaking them up too much while mixing.
• Make ahead — it tastes even better the next day once the flavors meld.

Variations

1. German-Style Potato Salad: Replace mayo with olive oil and add crumbled bacon, vinegar, and onions.
2. Greek Potato Salad: Use olive oil, lemon juice, feta cheese, and oregano for a Mediterranean twist.
3. Vegan Potato Salad: Substitute mayo with vegan mayo or a cashew-based dressing.
4. Spicy Mustard Potato Salad: Add ½ tsp cayenne pepper or a spoon of hot mustard for heat.
5. Pickle Lover’s Salad: Stir in chopped dill pickles or relish for an extra tangy bite.

Freezing and Storage

• Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
• Freezing: Not recommended — mayonnaise-based dressings can separate and become watery.
• Make-Ahead Tip: You can prepare the dressing and boil the potatoes a day before, then mix just before serving.

Special Equipment Needed

• Large pot for boiling potatoes
• Mixing bowls
• Whisk
• Knife and cutting board
• Colander

Conclusion

Homemade Potato Salad with Mustard and Dill is a classic that never goes out of style. It’s creamy, tangy, and full of fresh herb flavor — the perfect companion to any main dish. The combination of tender potatoes, sharp mustard, and refreshing dill makes it both comforting and lively.

Whether you’re serving it at a family barbecue, picnic, or festive gathering, this potato salad adds a touch of homemade love and flavor to the table. Once you’ve made it from scratch, you’ll never want to go back to store-bought again — it’s that good.

Homemade Potato Salad with Mustard and Dill

Homemade Potato Salad with Mustard and Dill is one of those timeless comfort dishes that graces summer barbecues, picnics, and family gatherings all year round.

Author: Stella Parker Cuisine: American Course: Dinner

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Prep Time 20 mins Cook Time 20 mins Total Time 1 hr 10 mins Difficulty: Beginner Servings: 6

Ingredients

Servings

For the Salad:

• 2 lbs (900 g)
• ½ cup (120 g)
• 2 tbsp Dijon mustard (or whole-grain mustard for texture)
• 1 tbsp yellow mustard (optional, for brightness)
• 1 tbsp apple cider vinegar or lemon juice
• 2 tbsp finely chopped fresh dill
• 2 celery stalks, finely chopped
• ½ small red onion, finely diced
• 2 boiled eggs, chopped (optional)
• Salt and freshly ground black pepper, to taste

For Garnish (optional):

• Fresh dill sprigs
• Paprika (for color)

Instructions

1. Step 1: Prepare the Potatoes : Wash and scrub the potatoes well. If using baby potatoes, you can leave the skin on for extra texture. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 10–15 minutes until tender but not mushy. Drain and let cool slightly.
2. Step 2: Cut the Potatoes : Once cool enough to handle, cut the potatoes into bite-sized chunks. If preferred, peel the skin off before cutting.
3. Step 3: Make the Dressing : In a large bowl, whisk together mayonnaise, Dijon mustard, yellow mustard (if using), vinegar or lemon juice, salt, and pepper. Add chopped dill and mix well to combine.
4. Step 4: Combine the Salad : Add the warm potatoes to the dressing bowl — the warmth helps them absorb flavor. Gently toss until all the potatoes are evenly coated. Stir in chopped celery, onion, and eggs (if using).
5. Step 5: Chill and Serve : Cover and refrigerate for at least 30 minutes to let the flavors meld (optional but recommended). Garnish with fresh dill sprigs and a sprinkle of paprika before serving.

Keywords: Homemade Potato Salad with Mustard and Dill