10 Best Dill Recipes

Here are the best fresh dill recipes! This herb brings a unique punchy flavor to everything from dips to potato salad to salmon.


There’s nothing better than a big bunch of dill to spice up your cooking! Fresh dill has a unique flavor that’s hard to substitute: herby with a vaguely licorice-like aftertaste. It’s an herb related to celery and parsley, used often in Mediterranean cuisine and throughout Europe and Asia. Here in the US, you likely know it for pickles and potato salads. But it’s got so much more to offer than that!

Here are all our top fresh dill recipes to try. Sure, there’s the classics like dill pickles and dill potato salad. But there’s so much more, like Greek orzo salad scented with herbs and feta cheese, and dill pickle dip that’s perfect for crunchy potato chips. Ready to get started?

And now: the best fresh dill recipes to try!

How to grow dill: some tips!

Want to grow your own dill in your garden for these dill recipes? Here are some tips on how to grow dill:

  • Buy a start plant. Go to a farmers market or garden store and find dill starts! You can grow herbs from seed, but that involves a bit more time and energy. For beginners, we find it easier to begin with starts.
  • Place in a pot with potting soil and lava rocks. Make sure to find pots with drainage holes. Add lava rocks to the bottom of the pot to increase drainage, then add potting soil.
  • Place the pots in a sunny place, on a deck or front steps, or even a sunny ledge. Dill loves the sun!
  • Water every few days, making sure that the soil does not dry out.
  • Harvest the dill by snipping off the tops after plants have reached 8 inches tall or more. It will continue regrowing throughout the summer until it gets too hot. Dill is heat sensitive so it will bolt (grow flowers) when the temperatures get too hot.
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Dill potato salad

Dill Potato Salad

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.83 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Diet: Vegan


This tasty dill potato salad is just like Grandma’s: it’s bursting with fresh herbs and flavored with olive oil and vinegar.



  • 3 pounds baby yellow potatoes
  • 1/4 cup minced shallot (about 1 large)
  • 1/4 cup fresh dill, minced
  • 2 tablespoons fresh parsley
  • 3 green onions, optional
  • 1/4 cup white wine vinegar
  • 1 teaspoon kosher salt
  • 1/4 cup capers, drained
  • 2 tablespoons olive oil
  • Fresh ground pepper


  1. Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).
  2. Mince the shallot. Finely chop the dill and parsley. Thinly slice the green onions, if using.
  3. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and 1/2 cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
  4. Add the dill, parsley, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary (we added 1/4 teaspoon more). Serve warm or room temperature.

  • Category: Side Dish
  • Method: Boiled
  • Cuisine: American

Keywords: Dill Recipes

More recipes with fresh herbs

Love to grow herbs? Here are a few more recipes you’ll enjoy:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Lydia L Slater
    October 21, 2020 at 7:56 pm

    I didn’t see when to add the capers in the recipe. Can you say when to do so?

    • Reply
      Sonja Overhiser
      October 22, 2020 at 2:48 pm

      Updated the recipe. Thank you!!

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