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Best Potato Salad Recipe with Mustard Seed and Fresh Dill

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A flavorful and easy homemade potato salad featuring tangy mustard seeds and fresh dill, perfect for summer barbecues and potlucks.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes
  • 2 teaspoons mustard seeds (yellow or brown)
  • ¼ cup fresh dill, finely chopped
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 stalk celery, finely diced
  • ¼ cup red onion, finely chopped (optional)
  • Salt and pepper to taste
  • 1 teaspoon sugar (optional)

Instructions

  1. Wash and rinse potatoes under cold water. Cut into roughly 1-inch chunks; no need to peel.
  2. Place potatoes in a large pot, cover with cold water by 1 inch, add 1 teaspoon salt, and bring to a boil over medium-high heat.
  3. Reduce heat to simmer and cook until tender when pierced with a fork, about 12-15 minutes.
  4. Drain potatoes in a colander and let cool for 10 minutes until warm but not hot.
  5. In a mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper.
  6. Stir in mustard seeds and let them swell slightly.
  7. Fold in diced celery, red onion (if using), and chopped fresh dill.
  8. Gently fold warm potatoes into the dressing, tossing carefully to coat without breaking chunks.
  9. Taste and adjust seasoning with extra salt, pepper, or vinegar if needed.
  10. Cover and refrigerate for at least 1 hour before serving. Serve chilled or at room temperature.

Notes

Do not overcook potatoes to avoid mushiness. Toast mustard seeds lightly for nuttier flavor. Soak red onion in cold water for 5 minutes to reduce sharpness if desired. Use Yukon Gold potatoes for best texture. Stir gently to keep potato chunks intact. Salad improves after chilling for a few hours. Vegan mayo can be used for a dairy-free version.

Nutrition

Keywords: potato salad, mustard seed, fresh dill, summer salad, picnic recipe, easy potato salad, creamy potato salad