New Potato Salad Recipe Mayonnaise: Creamy Dill and Chive Classic

This potato salad delivers the creamy texture and classic flavor you crave, with a perfect balance of fresh herbs and rich mayonnaise. The secret lies in the timing—mixing the dressing with warm potatoes allows for better absorption and a more cohesive dish.

I use a blend of fresh dill and chives to brighten the richness of the mayonnaise, creating that signature classic taste everyone loves. The potatoes stay tender yet firm, never mushy, and each bite carries just the right amount of seasoning.

What sets this version apart is its simplicity. No fancy ingredients, just quality mayonnaise, fresh herbs, and perfectly cooked potatoes. The result is a side dish that’s both comforting and crowd-pleasing.

Serve it chilled or at room temperature for the best experience. This recipe will quickly become your go-to for gatherings and everyday meals alike.

Ingredients for New Potato Salad Recipe Mayonnaise

Creamy, classic, and crowd-pleasing with just the right herbs and rich mayo.

The potatoes are everything here. New potatoes (the small, waxy kind) hold their shape better than russets—look for firm ones with smooth skin at your grocery store. I grab mine from Trader Joe’s or the local farmers market when they’re in season. The mayonnaise needs to be full-fat (trust me on this) for that ultra-creamy texture. Duke’s or Hellmann’s are my go-tos.

No fresh dill? Dried dill at one-third the amount works in a pinch, but fresh has that bright, summery pop. Chives can be swapped for green onions if that’s what you’ve got. Want it tangier? Add an extra tablespoon of vinegar. The eggs are optional if you’re making this for a crowd with allergies—just bump up the celery and onion a bit (or whatever veggies you’ve got).

Best made a few hours ahead so the flavors meld. Keeps 4-5 days in the fridge—perfect for potlucks. Don’t freeze though (the mayo separates). Serve chilled or at room temp. Nothing fancy, just good stuff.

Step-by-Step Instructions for New Potato Salad with Mayonnaise

Here’s how to nail this creamy classic with perfect texture and bright herb flavors.

Step 1: Cook and Cool the New Potatoes

Place the 2 lb New Potatoes in a large pot and cover with cold water by about 1 inch. Add the 1 tsp Salt and bring to a boil over high heat. Reduce to a simmer and cook for 12-15 minutes until the potatoes are tender when pierced with a fork.

Drain immediately and let them cool slightly. I like to quarter them while still warm—it helps them absorb the dressing better. Spread them on a baking sheet to cool completely; this prevents the mayonnaise from getting watery when you mix everything together.

Step 2: Prepare the Vegetables and Herbs

While the potatoes cool, finely dice the 0.5 whole Red Onion, 2 pieces Celery, and chop the 4 whole Hard-Boiled Eggs. I always soak the diced red onion in cold water for 5 minutes to take the edge off its sharpness, then drain well before adding.

Chop the 0.25 cup Fresh Dill and 0.25 cup Fresh Chives just before assembling. Fresh herbs wilt quickly once cut, so I wait until the last minute to preserve their bright color and flavor. Pat them dry with a paper towel if they’re damp from washing.

Step 3: Make the Creamy Dressing

In a large bowl, whisk together the 1 cup Mayonnaise, 1 tbsp Dijon Mustard, 1 tbsp Apple Cider Vinegar, 0.5 tsp Black Pepper, and 2 tbsp Sweet Pickle Relish. The vinegar brightens the richness of the mayonnaise, while the mustard adds depth.

Taste and adjust seasoning if needed—the relish adds sweetness, so you might not need extra salt. I prefer full-fat mayonnaise here because it gives the creamiest texture that clings beautifully to the potatoes. Let the dressing sit for 5 minutes to let the flavors meld together.

Step 4: Combine Everything Gently

Add the cooled potatoes to the bowl with the dressing. Fold everything together gently with a spatula—you want to coat all the pieces without breaking up the potatoes too much. Then add the prepared red onion, celery, eggs, fresh dill, and fresh chives.

Fold once more until everything is evenly distributed. The dill and chives should be visible flecks throughout, not sunk to the bottom. Cover the bowl and refrigerate for at least 1 hour to let the flavors come together. This dish actually tastes better the next day.

Serving Suggestions for This Dish

Plating Perfection

Transfer to a shallow serving bowl to showcase the creamy texture and colorful flecks of herbs. I like using a white ceramic dish to make the dill and chives pop visually. Garnish with a sprinkle of extra chopped chives or a few whole dill sprigs for a fresh touch. 💫

Garnish Ideas

A dusting of smoked paprika adds color and subtle warmth. For crunch, top with toasted breadcrumbs or chopped nuts. I sometimes add a few hard-boiled egg slices arranged in a star pattern for special occasions.

Serving Temperature

This dish tastes best served chilled, straight from the fridge. Let it sit at room temperature for 10-15 minutes if you prefer a slightly softer texture. The flavors are more pronounced when cool, especially the fresh herbs.

Pairing Suggestions

It’s perfect alongside grilled meats—try it with BBQ chicken or burgers. For a lighter meal, serve with a crisp green salad and crusty bread. I love packing leftovers for picnics with fried chicken or sandwiches. 🥗

Portion Control

For a crowd, serve in individual cups or small bowls for easy grab-and-go. A standard ½ cup serving works well for buffets. I always make extra—this potato salad disappears fast at gatherings.

Make It Special

Add a drizzle of olive oil or a squeeze of lemon just before serving for brightness. For holidays, use a hollowed-out bell pepper as an edible serving dish. The colors complement each other beautifully.

Frequently Asked Questions