Ultimate Dill Potato Salad

Heather McDaniel


I originally saw this recipe on Food Network. I have since made a couple changes to fit it better to my family. I am asked to make this potato salad for every holiday and/or pot luck. It's a winner!


★★★★★ 2 votes

25 Min
15 Min


  • 2 lb
    yukon gold or russett potatoes (diced, 1 1/2in squares)
  • 2 large
    eggs, hard boiled (roughly chopped)
  • 1/2 bunch
    scallion (sliced)
  • 2 Tbsp
    parsley (fresh or dried)
  • 2 c
  • 1/4 c
    dijon mustard
  • 1/4 c
    dill pickle relish (sweet relish will do in a pinch)
  • 1/2 small
    red or white onion (finely diced)
  • 1/2 bunch
    fresh dill (chopped) or 2tb dried dill
  • 1/2 medium
    lemon (juiced)
  • ·
    salt and pepper to taste

How to Make Ultimate Dill Potato Salad


  1. Place potatoes and eggs in cold, salted water. Bring to boil and reduce heat to simmer. After 12 minutes remove eggs from water. Peel and chop while potatoes cook for additional 3 minutes. Drain water off potatoes and let cool slightly.
  2. In extra large bowl, stir together mayonnaise, mustard, dill, pickle relish, onion, scallions, parsley, and lemon juice. Taste and adjust accordingly.
  3. Add diced potatoes and chopped eggs into mayonnaise mixture. Toss to coat. Salt and pepper to taste. Refrigerate overnight, or @ least several hours.

Printable Recipe Card

About Ultimate Dill Potato Salad

Course/Dish: Salads Potato Salads
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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