Delicious Dill Potato Salad Recipe for Summer Gatherings

Dill potato salad is a fun spin on the regular potato side dish. It mixes soft potatoes with fresh dill for a bright, herby taste. People often bring it to summer picnics, bbqs and cookouts. The green dill gives the salad a zesty twist that makes it stand out among other sides.

When warm weather comes around, lots of folks want simple recipes they can make the day before. Dill potato salad works great with grilled chicken, sandwiches or fish. It’s creamy, flavourful, and looks nice on a plate. Plus, dill has healthy benefits you can enjoy while eating this cool, filling salad.

History of Potato Salad

Potato salad have a long history that goes back to 19th century Europe, especially in Germany and France. Back then, people mixed warm potatoes with onions and vinegar to use up what they had after harvest. It was simple but tasty.

When German immigrants came to America, they brought potato salad along. Over time, the classic American version turned creamy with mayo and mustard. Many recipes also add boiled eggs, celery and pickles for extra crunch. In Germany, they still like a warm vinegar salad with bacon and chives instead of mayo.

Dill, a strong aromatic herb, was added to potato salad by mid-20th century. It gives a fresh, tangy flavour that pairs well with starchy potatoes. Soon dill potato salad became a summer favourite at cookouts and potlucks across the country.

Nutritional Benefits of Dill Potato Salad

Dill potato salad is not just yummy, it has good nutrients too. Dill is full of antioxidants that help digestion and fight inflammation. It also has vitamin C, manganese and calcium for healthy bones and skin.

Potatoes are a great source of carbs for energy. They also contain potassium for heart health and vitamin B6 for brain function. When you boil or roast potatoes without too much oil, they stay low in calories but still filling.

Eating dill potato salad in moderation can be part of a balanced meal. The creamy texture and fresh dill make it a tasty choice that keeps you going without feeling guilty.

Ingredients Needed for Dill Potato Salad

To make dill potato salad you'll need:

• Potatoes: baby or waxy types work best for a creamy texture
• Fresh dill: the star herb for flavour
• Mayonnaise: regular or light, your choice
• Sour cream: for a tangy bite
• Mustard: Dijon or yellow
• Red onion: finely chopped for crunch
• Salt & pepper: to taste

You can also add diced celery for extra crispness, chopped hard-boiled eggs for protein, or bacon bits for a savory punch. Swapping Greek yogurt for mayo makes it lighter too.

Detailed Recipe for Dill Potato Salad

Ingredients

• 2 pounds of baby potatoes
• 1 cup mayonnaise
• ½ cup sour cream
• 1–2 tablespoons fresh dill, chopped
• 1 tablespoon mustard (Dijon or yellow)
• 1 small red onion, finely chopped
• Salt and pepper, to taste
• Optional: celery, hard-boiled eggs, bacon bits

Directions

1. Prep the potatoes: Wash and cut potatoes into halves or quarters. Boil in salted water for 15–20 minutes until tender. Drain and let cool, then chop into bite-sized pieces.
2. Make the dressing: In a big bowl, stir together mayo, sour cream, dill, mustard, salt and pepper until smooth.
3. Combine: Add the cooled potatoes to the bowl. Gently fold in red onion and any extras like celery, eggs or bacon bits. Mix until everything is coated.
4. Chill: Taste and adjust seasoning. Cover with plastic wrap or put in an airtight container. Refrigerate at least 1 hour before serving so flavours meld.

Cooking Tips and Variations

You can boil, steam, or roast the potatoes for different textures. Try red or Yukon gold potatoes for a new twist. For more herby taste, add chives or parsley too.

Serving Suggestions for Dill Potato Salad

Dill potato salad goes well with grilled chicken, beef or pork. It also pairs nice with fish and seafood. You could serve it in a big bowl with fresh dill sprigs on top, or put portions in small cups for parties.

Storing Dill Potato Salad

Store leftovers in an airtight container in the fridge. Eat within 3–5 days for best taste. Freezing is not a good idea because the potatoes get mushy when thawed.

FAQs about Dill Potato Salad

What potatoes work best? Waxy types like red or yellow hold their shape and stay creamy.

Can I make it a day ahead? Yes. Making it the day before helps the flavours blend, just use fresh ingredients.

What if I don’t want mayo? Try Greek yogurt, avocado or a light vinaigrette instead of mayo.

How long does it last? Up to 3–5 days in the fridge if stored right. Always check for spoilage before eating.

Conclusion

In short, dill potato salad is a cool, tasty side that livens up any summer meal. Its creamy texture and fresh dill flavour make it perfect for picnics, bbqs and get-togethers. Try different add-ins to make this classic dish your own and enjoy a tasty, easy salad all season long.

Dill Potato Salad

This refreshing Dill Potato Salad is a perfect side dish for picnics and barbecues. The combination of tender potatoes, fresh herbs, and a creamy dressing makes it a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 4 People

Calories 220 kcal

Equipment

• 1 large pot
• 1 colander
• 1 mixing bowl
• 1 whisk or fork
• 1 wooden spoon or spatula

Ingredients

  

• 2 pounds baby potatoes
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup fresh dill, chopped
• ½ cup red onion, finely chopped
• 1 cup celery, diced
• 3 large hard-boiled eggs, chopped optional

Instructions

 

• Wash the baby potatoes thoroughly to remove any dirt, then place them in a large pot and cover with water. Add a pinch of salt.
• Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook the potatoes for about 15-20 minutes, or until they are fork-tender.
• Drain the potatoes in a colander and let them cool for a few minutes. Once cool enough to handle, cut the potatoes into quarters or halves, depending on their size.
• In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk until smooth and well combined.
• Add the chopped dill, red onion, celery, and chopped hard-boiled eggs (if using) to the mixing bowl. Stir to combine.
• Gently fold the cooled potatoes into the dressing mixture until they are well coated, being careful not to mash the potatoes.
• Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld. Serve chilled.

Notes

For a lighter version, you can substitute Greek yogurt for mayonnaise.

If you prefer more crunch, consider adding diced bell peppers or cucumbers.

This salad can be stored in the refrigerator for up to 3 days.