Potato Salad with Dill and Dijon just screams summer BBQ, right? You know how awkward it gets at outdoor gatherings when someone brings that weird gloopy mayo-filled potato salad… and it sits there untouched. Like, no offense to Aunt Linda. But sometimes, you want a fresh take on a classic. And hey, maybe you need something lighter to sit next to your burger or even this BBQ Ranch Chicken Salad. Oh, and if your stomach occasionally flips from all the grilled eats, a glass of aloe vera digestive juice on the side helps too. I figured it’s time to share my go-to—because this salad never lasts more than five minutes when I bring it to a cookout.
Whats in this potato salad?
Alright, let’s get specific. The building blocks of this potato salad with dill and dijon are simple. No hidden trickery or fancy ingredients you can’t pronounce.
First, you want waxy potatoes. Yukon Golds, baby reds, fingerlings—any of those will work. These potatoes hold their shape, so you don’t end up with mashed potatoes accidentally. I grab fresh dill, and LOTS of it. Don’t be stingy unless you really hate flavor, which, why even make this recipe then?
Thin-sliced scallions bring a soft onion bite. Some people use red onion, but honestly, that’s too sharp for me. The dressing ties the whole thing together, with a tang from Dijon mustard, and just the tiniest bit of sweetness (tiny as in, “blink and you’ll miss it”). What makes it snap is literally the lack of mayo—it’s lighter, brighter, way more picnic-friendly. Plus, no one’s ever gotten food poisoning from my bowl so… win.
How do you make the vinaigrette?
So this vinaigrette… I eyeball it, if I’m being honest. But for you, I measured last time. Basically, you grab a clean jar, or shake things up in a bowl with a fork. I like whole-grain Dijon for texture, but smooth Dijon works if that’s all you have. A glug of olive oil goes in, followed by a select splash of red wine vinegar (white wine vinegar also scores points here).
A pinch of sugar seems unnecessary, but trust me—if you skip it, you’ll miss it. Salt, pepper, and for that little “I can’t place it, but I love it” magic: lemon zest. Not lemon juice. Zest. Just a little. Now, whisk like a maniac or shake with the lid on tight. Taste and adjust. Boom, vinaigrette’s done. Drizzle as soon as the potatoes are warm so they soak it up. No waiting till they’re cold please. It’s a rookie error, like putting ketchup on steak.
Whats in the vinaigrette?
Here’s the low-down on what goes in this not-too-fancy, but secretly five-star restaurant-worthy vinaigrette:
Olive oil: Extra virgin, if you can swing it.
Dijon mustard: Makes it zippy, gives it depth.
Red wine vinegar: Brings the bite.
Sugar: For balance. No more than a small spoon.
Salt & fresh cracked pepper: Non-negotiable.
Lemon zest: You just need a bit, seriously, don’t go wild.
You can toss in a clove of minced garlic if you’re feeling bold, but not required. Sometimes, a spoonful of capers even joins the party at my house, just to shake things up. Oh, and always taste, taste, taste before you pour. Potatoes can be bossy and soak up more flavor than you think.
Favorite Sides for a Summer BBQ
Now, if you’re making a giant bowl of this delicious potato salad with dill and dijon, you’ll want inspiration for what else to serve, right?
- Try a punchy Thai Cucumber Salad if you like things snappy and cold.
- Keep things light with a Mediterranean Chickpea Salad – picnic gold, trust me.
- Need a filling main to round out your table? This Effortless Dinner Sheet Pan Sausage and Summer Vegetables never disappoints.
- Balance it all with something sweet and kid-friendly, like Rainbow Candy Popsicles for dessert.
I mean, in the South we grill everything, so why not? You can definitely use these as building blocks for the ultimate spread (or just bluff your way through a potluck and rake in compliments).
Overall, this mustard dill potato salad is:
It’s honest-to-goodness the best twist for people who just want something crave-worthy, but not covered in a heavy sauce. You get sharp, herby, fresh, and somehow the potatoes still feel like a hug. The dill isn’t just there for looks, it lifts all the flavors. This recipe has become my low-key secret weapon. When friends ask for the recipe, I almost don’t want to give it up (but come on now, food is meant to be shared). Seriously, if you like the classics but want to feel a bit fancier—without actually doing more work—this potato salad with dill and dijon will impress your most skeptical guests.
I made this for our last backyard cookout, and it disappeared before I could get seconds. Even my mayo-loving uncle wanted more. 10 out of 10—will bring again! — Lisa T.
Common Questions
Q: Can I make this potato salad with dill and dijon ahead of time?
A: Yes! It actually gets better after a couple hours. Just keep it in the fridge and maybe add extra herbs right before serving.
Q: My potato salad turned watery, what did I do?
A: Probably overcooked the potatoes, or didn’t drain them well. Let them steam dry before tossing in the dressing.
Q: Does this work with other herbs?
A: Sure, parsley is fine, maybe tarragon if you’ve got it. But dill is the star—it’s non-negotiable if you want that classic flavor.
Q: Is this really mayo-free?
A: Absolutely—no mayo in sight. That’s what makes it perfect for sunny, warm days.
Q: Can you peel the potatoes?
A: Completely up to you. I’m in the “leave the skin on” camp because it saves time and I like the texture.
Ready to Wow Your Next Picnic?
So, if you’re tired of the same-old and craving some flavor punch, this is your sign to try my potato salad with dill and dijon. It’s mayo-free, super simple, and goes with almost anything—from grilled salmon (see these good ideas for what goes well with salmon for dinner) to a crunchy difference between tostada and taco bowl situation. If you want to really go all out, check out another spin on this with the Mustard Dill Potato Salad (No Mayo) from Yay! For Food. Alright, go get those potatoes boiling. You’ll thank yourself—and so will everyone else at your next cookout.
Potato Salad with Dill and Dijon
A light and flavorful potato salad with fresh dill and a zesty Dijon vinaigrette, perfect for summer BBQs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds waxy potatoes (Yukon Golds, baby reds, or fingerlings)
- 1/2 cup fresh dill, chopped
- 4 scallions, thinly sliced
- 1/4 cup whole-grain Dijon mustard
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Zest of 1 lemon
Instructions
- Boil the potatoes in salted water until fork-tender. Drain and let steam dry.
- While the potatoes are warm, prepare the vinaigrette by whisking together the Dijon mustard, olive oil, red wine vinegar, sugar, lemon zest, salt, and pepper in a bowl or jar.
- Toss the warm potatoes with the vinaigrette, dill, and scallions.
- Serve immediately or refrigerate for at least 2 hours for the flavors to meld.
Notes
This salad is better if made a few hours in advance. Add extra herbs before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: potato salad, summer BBQ, dill, dijon, side dish, salad