There’s something timeless about a backyard BBQ on a warm afternoon—the grill sizzling, laughter in the air, and a table filled with colorful side dishes waiting to be shared. Among all the classics, one dish always steals the spotlight: a rich, flavorful potato salad. This Irresistible Creamy Dill Potato Salad Backyard BBQ Favorite is the kind of recipe that brings everyone back for seconds.

Inspired by traditional family cookouts and passed-down summer recipes, this version highlights tender potatoes, fresh dill, and a creamy, tangy dressing that ties everything together beautifully. It’s simple, comforting, and packed with nostalgic flavor. Whether you’re hosting a cookout, attending a picnic, or planning a casual family dinner, this potato salad is guaranteed to become your go-to crowd pleaser.

---

Why This Creamy Dill Potato Salad Is a BBQ Must-Have

Potato salad is more than just a side dish—it’s part of the BBQ tradition. This version stands out because:

• It’s ultra creamy without being heavy

• Fresh dill adds bright, herbaceous flavor

• Perfect balance of tangy and savory

• Easy to prepare ahead of time

• Feeds a crowd

• Pairs beautifully with grilled foods

The combination of tender potatoes and fresh herbs creates a comforting yet refreshing dish that complements smoky grilled flavors perfectly.

---

Ingredients You’ll Need

This recipe uses simple, accessible ingredients that come together effortlessly.

For the Potato Salad

• 2 pounds (900 g) Yukon Gold potatoes, cut into 1-inch cubes

• 3/4 cup (180 g) mayonnaise

• 1/4 cup (60 g) plain Greek yogurt

• 1 tablespoon (15 ml) Dijon mustard

• 2 tablespoons (30 ml) apple cider vinegar

• 1/4 cup (15 g) fresh dill, finely chopped

• 1/2 small red onion (60 g), finely diced

• 2 celery stalks (100 g), finely chopped

• 1 teaspoon (5 g) salt (or to taste)

• 1/2 teaspoon (2 g) black pepper

• 1/2 teaspoon (2 g) garlic powder

Optional additions:

• 2 hard-boiled eggs (100 g), chopped

• 1/4 teaspoon (1 g) paprika for garnish

---

Step-by-Step Instructions

Step 1: Cook the Potatoes

Place the cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon (5 g) salt to the water. Bring to a boil over medium-high heat.

Reduce heat and simmer for 10–12 minutes, or until the potatoes are fork-tender but not mushy. Drain and let them cool slightly.

Tip: Starting potatoes in cold water ensures even cooking.

Step 2: Prepare the Creamy Dill Dressing

In a large mixing bowl, whisk together:

• 3/4 cup (180 g) mayonnaise

• 1/4 cup (60 g) Greek yogurt

• 1 tablespoon (15 ml) Dijon mustard

• 2 tablespoons (30 ml) apple cider vinegar

• 1 teaspoon (5 g) salt

• 1/2 teaspoon (2 g) black pepper

• 1/2 teaspoon (2 g) garlic powder

• 1/4 cup (15 g) chopped fresh dill

Mix until smooth and creamy.

Step 3: Combine and Fold

Add the slightly warm potatoes to the dressing. Gently fold to coat evenly.

Stir in:

• 1/2 small red onion (60 g)

• 2 celery stalks (100 g)

If using, fold in chopped hard-boiled eggs.

Be gentle to keep the potatoes intact.

Step 4: Chill and Serve

Cover and refrigerate for at least 1 hour before serving. This resting time allows flavors to meld beautifully.

Before serving, sprinkle with paprika and extra fresh dill if desired.

---

The Secret to Perfect Creamy Texture

The key to irresistible potato salad lies in texture and balance.

• Yukon Gold potatoes hold their shape and have a naturally buttery flavor.

• A blend of mayonnaise and Greek yogurt creates creaminess with a slight tang.

• Fresh dill adds brightness that cuts through richness.

• Vinegar enhances flavor and prevents heaviness.

Avoid overcooking the potatoes—this is crucial. Slightly firm potatoes absorb dressing without turning mushy.

---

Tips for Backyard BBQ Success

Use Warm Potatoes

Tossing potatoes with dressing while slightly warm helps them absorb flavor.

Chop Evenly

Uniform pieces ensure consistent texture in every bite.

Taste Before Chilling

Cold temperatures dull flavor, so adjust seasoning slightly stronger before refrigerating.

Make It Ahead

This salad tastes even better the next day, making it ideal for entertaining.

---

Delicious Variations

Extra Crunch

• Add 1/4 cup (40 g) diced pickles

• Stir in 1/4 cup (35 g) chopped green onions

Lighter Version

• Replace half the mayonnaise with additional Greek yogurt

Herb Boost

• Add 1 tablespoon (4 g) chopped fresh chives

• Mix in 1 tablespoon (4 g) chopped parsley

Creamy Mustard Twist

• Increase Dijon mustard to 2 tablespoons (30 ml) for extra tang

---

How to Store

• Store in an airtight container in the refrigerator for up to 4 days.

• Stir before serving to redistribute dressing.

• If it appears slightly dry, add 1–2 tablespoons (15–30 g) mayonnaise to refresh.

Do not leave out at room temperature for more than 2 hours during outdoor gatherings.

---

Frequently Asked Questions

1. What type of potatoes work best for creamy potato salad?

Yukon Gold potatoes are ideal because they have a naturally buttery texture and hold their shape after boiling. Red potatoes are also a good option since they are waxy and less likely to fall apart. Avoid russet potatoes for this recipe, as they tend to become crumbly and can make the salad grainy. Cutting potatoes into uniform 1-inch cubes ensures even cooking and consistent texture throughout the dish.

2. Can I make this potato salad ahead of time?

Yes, and it’s highly recommended. Making the salad at least a few hours in advance allows the flavors to blend beautifully. For best results, prepare it the day before your BBQ and store it in the refrigerator in an airtight container. Before serving, stir gently and adjust seasoning if necessary. You may add 1 tablespoon (15 g) mayonnaise or a small splash of vinegar to refresh the texture and flavor.

3. How do I prevent my potato salad from becoming watery?

Watery potato salad usually happens when potatoes are overcooked or not drained properly. After boiling, drain the potatoes thoroughly and let excess steam evaporate for a few minutes. Avoid rinsing the potatoes after cooking, as this adds moisture and washes away flavor. Also, avoid overmixing once combined with dressing, as broken potatoes release starch and create a gluey consistency.

4. Can I make this recipe dairy-free?

Yes. Simply replace the Greek yogurt with additional mayonnaise or use a dairy-free yogurt alternative. The flavor will remain creamy and delicious. Make sure your mayonnaise is dairy-free, as most traditional versions are. The fresh dill and vinegar help balance richness, so the salad will still taste bright and flavorful even without yogurt.

---

Final Thoughts

This Irresistible Creamy Dill Potato Salad Backyard BBQ Favorite is everything a classic side dish should be—creamy, flavorful, comforting, and incredibly easy to make. It brings together tender potatoes, fresh herbs, and a perfectly balanced dressing to create a dish that feels both nostalgic and refreshing.

What makes this recipe truly special is its versatility. It works just as well for a large summer gathering as it does for a small family dinner. It pairs beautifully with grilled vegetables, chicken, or burgers, and it holds up wonderfully when made ahead of time. The fresh dill gives it a signature flavor that sets it apart from ordinary potato salads.

Backyard BBQs are about sharing good food and making memories, and this potato salad fits right in. It’s reliable, crowd-pleasing, and simple enough to prepare without stress. Once you make it, it’s likely to become a staple in your summer rotation—and possibly a recipe that friends and family request year after year.

Print