I love a good potato salad, and this Creamy Potato Salad with Mayo, Dill and Capers is one of my new favourites. Tender potatoes are tossed in a light and creamy mayonnaise dressing with briny capers, chopped dill pickles, fresh herbs, and a little red onion for just the right amount of bite. It’s a simple, satisfying side dish that comes together in about 30 minutes—perfect for barbecues, weeknight dinners, or meal prepping ahead of a busy week. Made with just a handful of everyday ingredients, this salad has become a reliable favourite in my kitchen.
A Creamy Dill Potato Salad with Simple Ingredients
To make this lightly creamy potato salad with mayo dressing, you only need a handful of ingredients. Here’s what I use to build all that flavour:
- Waxy potatoes – Belana is one of my favourite varieties, but Annabelle and Sieglinde also work beautifully for their creamy texture and ability to hold their shape after cooking.
- Capers – for that signature briny flavour punch.
- Dill pickles – I like to use naturally fermented, sugar-free pickles with live probiotics, but any variety works well.
- Red onion – for a bit of sharpness and crunch.
- Fresh dill and chives – a must for that herby, summery finish.
- Mayonnaise, Dijon mustard, and apple cider vinegar – the base of that irresistibly creamy dressing.
Tip: Waxy potatoes are my top pick because they hold their shape and soak up the dressing without turning mushy. If I’m using new potatoes with tender skins, I often leave the skins on after giving them a good scrub.
Classic Potato Salad with Mayo in 3 Easy Steps
Making this potato salad with capers and dill is quick and straightforward. Here’s an overview:
- Cook & Prep the Potatoes – Simmer potatoes in salted water until fork-tender, then peel (if desired) and cut into bite-sized pieces while still warm.
- Mix the Dressing – Whisk together mayonnaise, Dijon mustard, and apple cider vinegar, seasoning with salt and pepper to taste.
- Toss & Chill – Gently fold the warm potatoes into the dressing, then mix in capers, chopped pickles, red onion, and fresh herbs. Let the salad chill for at least an hour to let the flavours fully develop.
TIP: Want a creamier salad? Double the dressing! Prefer more tang? Add an extra splash of vinegar before serving.
See the printable recipe card below for exact amounts and instructions!
Easy Variations and Substitutions for this Classic German Salad
This creamy potato salad is endlessly adaptable. Here are a few simple ways to switch things up based on what you have on hand or your personal taste:
- Lighten it up: Replace some or all of the mayonnaise with Greek yogurt or a mix of yogurt and sour cream for a lighter, tangier dressing.
- Add extra texture: Finely chopped celery or radishes add a nice crunch and extra freshness.
- Make it heartier: Stir in chopped hard-boiled eggs or top with crispy diced bacon for a more filling twist.
- Go vegan: Use your favorite plant-based mayonnaise to make the salad completely dairy-free.
- Switch up the herbs: Try parsley, tarragon, or even basil in place of dill—or mix in a variety of herbs for more depth of flavor.
- Add a little heat: A spoonful of horseradish or a pinch of chili flakes adds a gentle kick.
Why You’ll Love This Potato Salad with Mayo
This potato salad with mayo is one of those timeless recipes—flavourful, comforting, and endlessly adaptable.
- Big flavour, low effort: Just a handful of pantry staples and fresh herbs come together to create something truly delicious.
- Perfect for any occasion: Whether served at a picnic, barbecue, or cozy dinner at home, this salad always fits right in.
- Quick and simple to make: No complicated steps—just boil, mix, and toss. Ready in about 30 minutes.
- Easily adaptable: Lighten it up with Greek yogurt, boost the flavour with extra herbs, or make it richer with a little more dressing. For extra heartiness, add chopped hard-boiled eggs or top with crispy diced bacon.
- Crowd-pleasing and reliable: A dish that everyone loves and one that always delivers.
Craving more flavourful side dishes? These are a few other favourites worth trying:
- Lentil Salad with Roasted Potato: A hearty salad combining lentils, crispy roasted potatoes, smoked bacon, and fresh parsley—all tossed in a tangy mustard-balsamic vinaigrette.
- Creamy Horseradish Potato Salad: A bold, creamy potato salad with a flavourful kick from horseradish, balanced with buttermilk, mustard, and fresh herbs.
- German Potato Salad (Swabian Style): A light, vinegar-based potato salad with a warm broth dressing, tender potatoes, and mild onions—simple and satisfying.
German-Style Potato Salad with Mayo, Dill and Capers
Ingredients
For the salad:
- 1 kg waxy potatoes e.g. Belana variety
- 50 grams drained capers about 4 ½ tablespoons
- 3 tablespoons finely chopped dill pickles Saure Gurken or Gewürzgurken
- 1 small red onion finely chopped
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh chives chopped
For the mayo dressing:
- 6 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar unfiltered
- Sea salt and freshly ground black pepper to taste
Method
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Cook the Potatoes: Place the potatoes in a large pot and cover with generously salted cold water. Bring to a boil, then reduce the heat slightly and simmer until the potatoes are tender and easily pierced with a knife—about 15 to 20 minutes, depending on their size. Drain the potatoes and let them cool just enough to handle. While still warm, peel off the skins using a small paring knife and discard. Slice or quarter the potatoes, then transfer them to a large serving bowl. Set aside to cool slightly.
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Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and creamy. Season to taste with salt and freshly ground black pepper.
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Combine the Salad: Pour the dressing over the potatoes and gently fold everything together until the potatoes are evenly coated. Add the capers, chopped dill pickles, red onion, fresh dill, and chives. Toss gently to combine.
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Chill and Serve: Refrigerate the salad for at least 1 hour to let the flavours fully meld together. Serve chilled and enjoy!
Notes
TIPS FOR THE BEST POTATO SALAD:
- Choose the right potatoes: Waxy potatoes are ideal for potato salad because they hold their shape well and have a creamy texture. Varieties like Belana, Annabelle, or Sieglinde are excellent options.
- Skip the peeling (if you want): If you’re using young new potatoes with tender skins, there’s no need to peel—just scrub them clean before cooking. Leaving the skins on adds texture and a rustic touch.
- Choose naturally fermented pickles (if possible): I prefer using dill pickles that are free from added sugar and naturally fermented with live probiotics—not only for their flavour but also for a little gut-friendly boost. That said, feel free to use your favourite variety. Cornichons, Gewürzgurken, or saure Gurken all work beautifully—just be sure to chop them finely so the flavours are evenly distributed throughout the salad.
- Prefer a creamier salad? If you enjoy a more generously dressed potato salad, consider increasing the quantity of mayonnaise and mustard slightly or even doubling the dressing for a richer, more indulgent finish.
- Adjust vinegar for extra brightness: For those who prefer a more tangy flavour profile, an additional splash of apple cider vinegar can enhance the overall balance of the salad. Add it while mixing or just before serving.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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