There's something about a good potato salad at a summer BBQ that just feels right. Creamy, tangy, and perfect alongside smoky ribs, pulled pork, or even a hotdog fresh off the grill. This version has all the indulgent flavor you'd expect but with a little secret - it's loaded with protein from cottage cheese and chickpeas. So while I'm piling my plate high with the classics, I love knowing this side brings some balance (and a little extra staying power) to the table.

Dill Potato Salad with Chickpeas and Cottage Cheese Dressing served in a bowl with yellow potatoes, chickpeas, chopped red onions, and fresh dill, coated in a creamy dressing, placed on a gray cloth napkin with a larger glass mixing bowl and wooden spoon in the background

The cottage cheese dressing blends up smooth and rich, coating tender gold potatoes, crisp cucumber, green onions, and plenty of fresh dill. It's a lighter take on the classic, but you'd never guess from the flavor.

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Ingredient Notes
Instructions
How to Serve
Tips, Tricks, and Alterations
Recipe

Ingredient Notes

Gold Potatoes - hold their shape and have a creamy texture. You could also use red potatoes, which offer a slightly sweeter flavor and hold up well after cooking.
Cottage Cheese - creates a rich, creamy dressing with extra protein and a tangy note that works beautifully with dill.
Chickpeas - add fiber, plant protein, and heartiness, making this salad a more satisfying side or even a main dish.
Fresh Dill - bright and herby, it's the flavor backbone of this salad.
Cucumber & Onion - bring crunch, freshness, and a bit of bite.

Fresh ingredients for Dill Potato Salad arranged on a light surface, including whole yellow potatoes, a bowl of chickpeas, fresh dill, halved red onion, green onions, a cucumber, and a small dish of coarse salt.

Instructions

Start by placing 2 pounds of cubed gold potatoes into a large pot with 1 tablespoon salt and enough cold water to cover. Bring to a boil, then reduce to a simmer for about 10-12 minutes, until the potatoes are fork-tender but not falling apart. Drain and let cool completely.

Chopped yellow potatoes submerged in water inside a pot, with small bubbles and foam on the surface, indicating the start of boiling for food preparation.

Meanwhile, blend the dressing: in a mini food processor or blender, combine ¾ cup full-fat cottage cheese, 3 tablespoons brown or Dijon mustard, 4 teaspoons garlic, 1½ tablespoons apple cider vinegar, 1 tablespoon honey, 1½ teaspoons salt, ¼ teaspoon black pepper, and ¼ teaspoon red chili flakes (optional). Blend until perfectly smooth and creamy.

Ingredients for a blended cottage cheese dressing arranged on a light surface, including a container of mashed garlic, bottles of apple cider vinegar, mustard, and honey, garlic cloves, crushed red pepper flakes, and ground black pepper.

In a large mixing bowl, add the cooled potatoes, 1 can chickpeas, 1 cup chopped cucumber, 4 chopped green onions, ¼ cup chopped red onion, and ¼ cup fresh dill. Pour the dressing over the top and toss gently to coat.

Glass bowl with neatly arranged ingredients for Dill Potato Salad, including cooked chickpeas, diced boiled potatoes, chopped green onions, finely chopped red onions, diced cucumber, and fresh dill

Cover the salad and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld and the texture to firm up.

"Bowl of creamy Dill Potato Salad with chickpeas, cubed potatoes, chopped cucumbers, red onions, and fresh herbs, placed on a gray cloth napkin with a larger glass mixing bowl

How to Serve

At summer BBQs alongside grilled meats, veggie burgers, or bean-based mains
As a healthier potluck side dish
Packed into a picnic basket for a sunny afternoon
With a simple green salad for a light lunch
Meal-prepped for weekday lunches - it holds up beautifully in the fridge

Bowl of creamy Dill Potato Salad with cooked potato chunks, chickpeas, chopped celery, red onions, and fresh dill, coated in a creamy dressing, placed on a gray cloth napkin with a larger glass bowl.

Tips, Tricks, and Alterations

Swap dill for parsley or basil for a different flavor twist.
Use baby potatoes and halve them for a more rustic look.
Add hard-boiled eggs for an extra protein boost.
Make it ahead - the flavors develop even more after a night in the fridge.
Store in an airtight container in the fridge for up to 4 days.
Can I make this ahead of time? Yes, it actually tastes better after sitting overnight in the fridge.
Can I swap the cottage cheese? Greek yogurt can be used, but it will be tangier and less creamy.
Do I need to peel the potatoes? Not necessary - the skins add texture and nutrients.

This dill potato salad with chickpeas is creamy, bright, and full of protein - perfect for balancing out the heavier mains at BBQs or tailgates. It's one of those sides that disappears fast, so consider making a double batch.

Recipe