This Potato Salad with Dill Relish is the perfect blend of two classic flavors. The dill relish gives it a fresh, zesty flavor, while the potatoes provide a creamy and satisfying texture — great for a side dish for dinner or the perfect potluck recipe.
Summer is in full swing and that means cookouts, picnics, and celebrations with family and friends. This recipe for potato salad with dill will be the perfect addition to your next get-together! This salad is also great to make for an amazing side for dinner.
Because this potato salad recipe closely resembles the dill potato salad my grandmother used to make, it is one of my favorites. I’m also very fond of these Loaded Potato Salad, Deviled Egg Potato Salad and Classic German Potato Salad recipes.
Variations
There are so many ways to change this recipe up. Here are some of my favorite ideas:
- Bacon: Everything is better with bacon. Cook the bacon crispy and then add it in the potato salad
- Extra Pickles: So if you love pickles in this recipe, you can either add in more relish or you can dice pickles into small pieces and stir them in.
- Sweet Pickles: You can also use sweet relish or sweet pickles.
If you do not love relish or pickles, you can certainly leave them out completely.
You can swap the mayo for Greek yogurt. You want to use plain, fat-free Greek yogurt. It adds a bit of tang to the dressing.
Want to make it vegan? Use a vegan mayo for this recipe and it will still taste amazing.
Prep Time: 45 minutes
Cook Time: 15 minutes
Serves: 8
Ingredients
- 2 1/2 lbs yellow boiling potatoes
- 6 hard-cooked eggs, diced
- 16 oz mayonnaise
- 2 tbsp mustard
- ½ cup relish, diced
- salt and pepper
Instructions
- In a large pot of salted water, boil potatoes until tender. Drain and allow to cool. Cut potatoes into bite-sized pieces and place in a large bowl.
- Add the relish and hard-cooked eggs to the potatoes. Stir in mayonnaise, mustard, and salt and pepper to taste.
FAQs
To keep your potato salad and other summer side dishes chilled on a warm summer day, try this Insulated Bowl Set to keep your food chilled for up to six yours. These are a must here in Florida where the summers are very warm!
No, you can use sweet pickle relish or bread and butter pickles, but keep in mind that they will give the potato salad a sweeter flavor and may not pair as well with the mustard.
Some popular ingredients include onion (red, in particular), celery, and olives.
How Long Can Potato Salad Sit Out?
You have to be careful when you you leave potato salad out, whether it is this dill recipe or ones like Deviled Egg Potato Salad. Because of the mayo, it can easily go bad and that can cause a foodborne illness. You should make sure the potato salad with dill is not left out for more than 2 hours. If it is really hot, it should be less than 1 hour.
If you would like to store your potato salad for another time, put it in an airtight container and into the fridge, where it will keep for up to 4 days. Once it’s in the container, avoid stirring/mixing the salad so it can maintain its flavor and texture.
Farmer’s Garden Potato Salad
Ingredients
- 2 1/2 pounds yellow boiling potatoes
- 6 hard cooked eggs diced
- 16 ounce mayonnaise
- 2 tablespoons mustard
- ½ cup relish diced
- salt and pepper
Instructions
- In a large pot of salted water, boil potatoes until tender. Drain and allow to cool. Cut potatoes into bite size pieces and place in a large bowl.
- Add to the potatoes the pickles, hard cooked eggs, and relish. Stir in mayonnaise, mustard, and salt and pepper to taste.
- This recipe yields plenty to feed a hungry crowd or a large family.
Nutrition
This recipe was first published in May of 2014 and has been updated with new images. However, the delicious recipe remains the same. Also, this post contains affiliate links. When you purchase something through our link, About a Mom receives a small commission at no additional cost to you. Thank you for helping support the free content we provide!
What!!! No celery again. LOL
Yum, potato salad is a great summer dish. I have never made a potato salad with carrots in it, I can’t wait to try this. Thank you for sharing this recipe.