Creamy Dill Pesto Potato Salad Recipe
Most potato salads are fine. This one makes people ask for the recipe. It looks like a creamy potato salad, but the flavor is completely different
I started making this when I had leftover dill pesto sitting in the fridge and needed a side dish fast. The pesto folded right into the śmietana, and I knew immediately this was going to be a regular. If you already love my creamy dill pesto, you are going to want to put it in everything – starting here.
The pesto dressing is what sets this one apart from anything you have made before
Quick Look at this Recipe:
Other Dill Pesto recipes you may like:
Key Ingredients, Variations and Substitutions
Baby Yukon Gold Potatoes – waxy, buttery, and they hold their shape after boiling. Baby potatoes hold their shape and have a naturally buttery texture. Halving them gives you a flat side that holds onto the creamy dressing. Red potatoes or new potatoes work as a substitute. Russets can work, but they break down more easily, so handle them gently and expect a softer texture overall. Fingerling potatoes are another great option if you want a slightly more rustic look in the bowl.
Sour Cream – this is the Eastern European-style cultured cream that forms the base of the dressing. It is thicker and tangier than regular sour cream, with a richness that coats without feeling heavy. If you cannot find śmietana, a 50/50 mix of sour cream and full-fat Greek yogurt is a very close match. Full-fat sour cream on its own also works, though it will be slightly milder.
Half-Sour Pickles – these are lightly fermented cucumbers with a fresh, briny crunch. They bring acidity without the sharp vinegar punch of regular dill pickles. Cornichons work well here too. If you only have regular dill pickles, use a little less brine in the dressing so it does not tip too sour.
Dill Pesto – homemade pesto gives you the most flavor, but I have notes below on making it work either way. It brings herby depth that dried dill or fresh dill alone cannot match. If you do not have dill pesto ready, you can blend fresh dill with olive oil, lemon, garlic, and a pinch of salt for a quick version. Store-bought pesto can absolutely work in a pinch – just taste it first and adjust the lemon and seasoning in the dressing
Other ingredients: large eggs, green or spring onions, fresh herbs – dill, wholegrain mustard, lemon juice, pickle brine, crushed celery seed, salt, black pepper
Equipment you will need
- Large pot
- Large bowl
- Small bowl
- Whisk
- Sharp knife
- Cutting board
- Colander
- Measuring cups and spoons
Top Tips
Season the potatoes while they are warm – do not skip this step. Warm potatoes absorb the pickle brine and salt straight into the flesh. Cold potatoes just let it sit on the surface.
Cool completely before adding the dressing – if the potatoes are even slightly warm, the śmietana dressing will thin out and go watery. Spread them out on a sheet pan if you want them to cool faster.
Hold off on salt until the end – pickle brine, dill pesto, and wholegrain mustard all carry salt. Taste the finished salad before adding any extra.
Fold, do not stir – once the eggs go in, switch to gentle folding. Vigorous stirring breaks the eggs into crumbles and can mash the potatoes.
Crushed celery seed – whole seeds can taste bitter and get stuck in your teeth. A quick crush between your fingers or with a mortar and pestle releases the aroma and makes the flavor much more pleasant. I do the same thing in my red cabbage slaw with celery root – it makes a real difference.
Step-by-step instructions
- Cover 900 g halved baby Yukon Gold potatoes with well-salted water. When you boil potatoes for a salad, starting them in cold salted water gives you more even cooking than dropping them into a boiling pot. Bring to a boil, then cook 12 to 15 minutes until fork tender but not falling apart. Start checking at 12 minutes. Drain.
- While the potatoes are still warm, toss them with 1 teaspoon of pickle brine and a small pinch of salt. Warm potatoes absorb seasoning better than cold ones. Spread them out and let them cool to room temperature.
- Meanwhile, hard-boil 4 large eggs: cover with water, bring to a boil, reduce the heat, and simmer for 10 minutes. Transfer to cold water, then peel and chop.
- Thinly slice 3 green onions. Finely chop 3 to 4 half-sour pickles or cornichons. Chop 3 tablespoons of fresh dill.
- In a small bowl, whisk together 1/2 cup śmietana, 1/3 cup dill pesto, 1 tablespoon wholegrain mustard, 1 tablespoon lemon juice, and 1/8 teaspoon crushed celery seed until smooth. Season with black pepper. Hold off on salt.
- Once the potatoes are fully cooled, fold in the rest of the ingredients gently. The dressing clings to cooled potatoes instead of sliding off and going watery.
- Fold in the chopped eggs, green onions, pickles, and most of the dill. Fold gently so the eggs stay in pieces and the potatoes don’t break down.
- Taste. Add more dill pesto by the tablespoon if you want it bolder, and add salt only if it needs it.
Best way to enjoy
As a side for grilled kielbasa, pork chops, or smoked sausage
Next to grilled fish or salmon
As a light lunch with rye bread on the side
You may also like:
Storage instructions, reheating
Store the salad in an airtight container in the refrigerator for up to 3 days.
The flavors actually deepen after a few hours, so this is a great make-ahead salad. Make it the morning of and it will taste even better by dinner.
Give it a good stir before serving if it has been sitting – the dressing settles to the bottom.
If the salad looks dry after a day in the fridge, stir in a small spoonful of śmietana or dill pesto to freshen it up.
Do not freeze – the potatoes and dressing do not hold up well after freezing.
Creamy Dill Pesto Potato Salad Recipe
Equipment
- large pot
- mixing bowl
- small bowl
- whisk
- sharp knife
- cutting board
- colander
- measuring cups and spoons
Ingredients
Salad
- 900 g baby Yukon Gold potatoes halved
- 4 large eggs hard-boiled and chopped
- 3 green onions thinly sliced
- 3-4 cornichons or half-sour pickles; finely chopped
- 3 tablespoons fresh dill chopped, plus more to finish
Dressing
- 1/2 cup śmietana or half sour cream and half Greek yogurt
- 1/3 cup dill pesto plus a little more if needed
- 1 tablespoon wholegrain mustard
- 1 tablespoon lemon juice
- 1 teaspoon pickle brine
- 1/8 teaspoon crushed celery seed
- Salt and black pepper to taste
Instructions
- Cover 900 g baby Yukon Gold potatoes with well-salted water. Bring to a boil, then cook 12 to 15 minutes until fork-tender but not falling apart. Start checking at 12 minutes. Drain.
- While the potatoes are still warm, toss them with 1 teaspoon pickle brine and a small pinch of salt. Warm potatoes absorb seasoning better than cold ones. Spread them out and let them cool to room temperature.
- Meanwhile, hard-boil 4 large eggs: cover with water, bring to a boil, reduce the heat, and simmer for 10 minutes. Transfer to cold water, then peel and chop.
- Thinly slice 3 green onions. Finely chop 3-4 cornichons. Chop 3 tablespoons fresh dill.
- In a small bowl, whisk together 1/2 cup śmietana, 1/3 cup dill pesto, 1 tablespoon wholegrain mustard, 1 tablespoon lemon juice, and 1/8 teaspoon crushed celery seed until smooth. Season with Salt and black pepper.
- Once the potatoes are fully cooled, fold in the dressing until evenly coated. The dressing clings to cooled potatoes instead of sliding off and going watery.
- Fold in the chopped eggs, green onions, pickles, and most of the dill. Fold gently so the eggs stay in pieces and the potatoes don’t break down.
- Taste. Add more dill pesto by the tablespoon if you want it bolder, and add salt only if it needs it.
Notes
Nutrition
Did you make this recipe?
Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!
Conclusion
This Dill Pesto Potato Salad is a perfect addition to a summer cookout. The śmietana dressing, the dill pesto, the crunch of half-sour pickles – it all comes together quickly and delivers flavors and textures everyone enjoys. Bring it to a cookout, serve it next to grilled meat, or eat it cold from the fridge at midnight. All valid options.
Make it today. Then come back and tell me how much pesto you added.
FAQ
What if my dressing tastes too tangy?
Add a little more dill pesto and taste again. The pesto balances the acidity from the lemon and brine. You can also add a tiny pinch of sugar if it needs it.
Do I have to use half-sour pickles?
No. Cornichons work well, and regular dill pickles can be used too. Just start with less brine in the dressing if your pickles are on the vinegary side.
Why did my dressing go watery?
The potatoes were probably still warm when you added the dressing. Always let them cool completely first. Warm potatoes release moisture and thin out a śmietana-based dressing fast.
Can I skip the eggs?
You can. The salad is still good without them. If you skip the eggs, consider adding a handful of white beans or chickpeas to keep the salad feeling substantial.
