If you’ve ever craved a potato salad with a fresh, vibrant twist, then this Dill Potato Salad Recipe is about to become your new go-to favorite. Combining tender red skin potatoes with the bright, herbaceous punch of fresh dill, this salad is both creamy and refreshing. It’s loaded with simple ingredients that come together beautifully, making it a perfect side for sunny picnics, neighborhood barbecues, or any time you want a burst of summery flavor on your plate. Trust me, once you try this recipe, you’ll wonder how potato salad ever tasted good without that lively hint of dill!
Ingredients You’ll Need
This Dill Potato Salad Recipe calls for straightforward, everyday ingredients that come together to create an irresistible balance of creaminess, crunch, and herbaceous freshness. Each component adds its own magic, transforming simple potatoes into a show-stopping dish.
- 3 pounds of red skin potatoes: These hold their shape well after boiling and add a lovely color and texture to the salad.
- ½ cup diced celery: Adds a refreshing crunch and crispness that contrasts perfectly with the creamy dressing.
- 1 shallot, diced: Offers a mild onion flavor with subtle sweetness, deepening the overall taste.
- ¾ cup mayonnaise: The rich, creamy base that binds everything together and keeps each bite luscious.
- ¼ cup red wine vinegar: Brings a bright acidity that cuts through the richness and keeps the salad lively.
- 1 tablespoon grainy mustard: Adds a punch of tang and texture for complexity.
- ¼ cup chopped fresh dill: The star ingredient that gives this recipe its distinctive bright, aromatic flavor.
- 1 teaspoon salt: Enhances all the natural flavors in the salad.
- ½ teaspoon pepper: Adds a gentle heat to round out the seasoning.
How to Make Dill Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by peeling and chopping your red skin potatoes into roughly 1-inch cubes. This size ensures they cook evenly and maintain a pleasing bite in the finished salad.
Step 2: Boil the Potatoes
Add the cubed potatoes to a pot and cover with cold water before bringing it to a boil. Once bubbling, reduce the heat to medium-low and let them cook for 5 minutes—just enough time to soften without falling apart.
Step 3: Cool the Potatoes
Drain the hot water and rinse the potatoes under cold water to stop the cooking process. This step helps keep the potatoes firm and prevents mushiness later on.
Step 4: Prep the Veggies and Herbs
While the potatoes cool, dice the celery and shallot finely, then chop fresh dill. These elements will add wonderful texture and flavor layers to the salad.
Step 5: Combine the Ingredients
In a large mixing bowl, toss together the potatoes, mayonnaise, red wine vinegar, grainy mustard, celery, shallot, dill, salt, and pepper. Stir gently but thoroughly so every potato cube is coated in that creamy, tangy dressing.
Step 6: Chill and Let Flavors Develop
Cover the bowl and place it in the refrigerator for at least one hour. This resting time allows the flavors to marry beautifully, making each bite more flavorful than the last.
Step 7: Serve Cold
This Dill Potato Salad Recipe is best enjoyed chilled, making it incredibly refreshing especially on warm days. Give it one last gentle stir before serving to distribute any dressing that may have settled.
How to Serve Dill Potato Salad Recipe
Garnishes
To make your Dill Potato Salad Recipe pop, consider topping it with a sprinkle of extra fresh dill or thinly sliced green onions. A few capers scattered on top also add a delightful burst of briny flavor that pairs well with the creamy dressing.
Side Dishes
This salad shines as a sidekick to grilled meats like chicken, sausages, or steak. It also complements roasted veggies or pairs nicely with sandwiches and burgers, lending that perfect creamy, herby balance to the meal.
Creative Ways to Present
For a fun twist, serve your Dill Potato Salad Recipe in individual mason jars or hollowed-out mini bell peppers for a charming picnic or party presentation. You can even spoon it onto leafy greens for a colorful salad bowl.
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftover Dill Potato Salad Recipe into an airtight container and keep it refrigerated. It stays fresh and delicious for up to 3 days, making it perfect for easy lunches or snacking.
Freezing
Since mayonnaise-based salads don’t freeze well due to texture changes, freezing this Dill Potato Salad Recipe is not recommended. It’s best enjoyed fresh or refrigerated.
Reheating
This salad is designed to be enjoyed cold, so reheating isn’t necessary. If you prefer, allow it to come to room temperature for about 15–20 minutes before serving to mellow the chill.
FAQs
Can I use a different type of potato for this recipe?
Absolutely! While red skin potatoes work best because they hold their shape, Yukon Golds or fingerlings can also be delicious options, offering a creamier texture.
Is fresh dill necessary or can I use dried dill?
Fresh dill is highly recommended for that bright, distinctive flavor in this Dill Potato Salad Recipe. Dried dill often loses its punch and can alter the overall taste.
Can I make this salad vegan?
Yes! Substitute the mayonnaise with a vegan mayo or a creamy avocado base, and ensure the mustard you use is free from animal products.
How long should I let the salad chill before serving?
One hour in the refrigerator is ideal for letting the flavors meld, but if you’re pressed for time, even 30 minutes helps develop better taste.
Can I add other vegetables to this potato salad?
Definitely! Chopped radishes, hard-boiled eggs, or even sweet pickles can add interesting flavor and texture, but try to keep it balanced so the dill remains the star.
Final Thoughts
This Dill Potato Salad Recipe is a delightful blend of creamy comfort and refreshing herbal brightness that will elevate any meal. Whether you’re hosting a summer gathering or just want a flavorful side to your weeknight dinner, this recipe is sure to impress. Go ahead, give it a try and watch it quickly become a beloved staple in your recipe box!
Print
Dill Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Dill Potato Salad is a creamy and tangy side dish featuring tender red skin potatoes coated in a zesty dressing made from mayonnaise, red wine vinegar, grainy mustard, and fresh dill. Enhanced with diced celery and shallots, this refreshing potato salad is perfect for picnics, barbecues, or as a cool accompaniment to your favorite meals.
Ingredients
Potatoes
- 3 pounds red skin potatoes, cut into 1-inch cubes
Vegetables and Herbs
- 1/2 cup diced celery
- 1 shallot, diced
- 1/4 cup chopped fresh dill
Dressing
- 3/4 cup mayonnaise
- 1/4 cup red wine vinegar
- 1 tablespoon grainy mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Potatoes: Peel the red skin potatoes and chop them into approximately 1-inch cubes to ensure even cooking.
- Boil the Potatoes: Place the cubed potatoes into a pot and cover them with water. Set the pot on the stove and bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 5 minutes to cook the potatoes until just tender.
- Drain and Cool the Potatoes: Drain the hot water from the pot and rinse the potatoes under cold running water to stop the cooking process and cool them down.
- Prepare the Vegetables and Herbs: Dice the celery and shallot finely, and chop the fresh dill, preparing all the flavoring components for the salad.
- Combine Ingredients: In a large mixing bowl, add the cooled potatoes, mayonnaise, red wine vinegar, grainy mustard, diced celery, diced shallot, chopped dill, salt, and black pepper. Stir gently but thoroughly until every potato piece is evenly coated with the dressing and the ingredients are well incorporated.
- Chill and Marinate: Cover the bowl and refrigerate the salad for at least 1 hour. This resting period allows the flavors to meld and intensify, enhancing the taste of the potato salad.
- Serve Cold: Remove from the fridge and serve the potato salad chilled as a delightful side dish to your meal.
Notes
- Use red skin potatoes as they hold their shape well after boiling and provide a nice texture.
- Adjust the salt and pepper according to your taste preference.
- For a lighter variation, substitute the mayonnaise with Greek yogurt.
- Make sure to cool the potatoes completely before mixing with the dressing to prevent it from becoming watery.
- The salad tastes even better after chilling overnight.
