Easy Dill Potato Salad Recipe: Zesty Summer Side Dish Magic

Crafting a classic dill potato salad brings pure summer comfort to your table.

Crisp herbs and creamy potatoes dance together in this timeless dish.

My grandmother’s recipe inspired this version, packed with vibrant flavors.

Fresh dill adds a bright, zesty note that transforms ordinary ingredients.

Soft potatoes create a luxurious base for tangy mayonnaise and sharp green onions.

Each forkful promises a delightful blend of textures and tastes.

You won’t believe how simple yet spectacular this side can be.

Dive into this recipe and make mealtime magic happen.

Ingredients Needed for Dill Potato Salad

• Potatoes: Starchy base that provides the main texture and substance of the salad.

• Vegan Mayo, Greek Yogurt: Creamy base that creates a smooth and tangy dressing.
• Apple Cider Vinegar: Adds bright acidity and helps balance the rich ingredients.
• Mustard: Provides a sharp, zesty flavor to enhance the dressing.
• Fresh Dill: Introduces a fresh, herbal note that complements the potatoes.

• Celery, Radishes: Add crunch and freshness to the potato salad.
• Red Onion: Delivers a sharp, slightly pungent flavor to the dish.
• Dill Pickles: Contribute extra tang and pickle-like brightness.

• Salt, Black Pepper: Essential for enhancing and balancing the overall flavor.
• Smoked Paprika: Optional topping that provides a subtle smoky and warm accent.

How to Prepare Dill Potato Salad Step-by-Step

Step 1: Boil Potatoes to Perfection

Place whole potatoes in a large pot filled with cold water. Bring the water to a rolling boil, sprinkle in salt, and cook until potatoes become tender when pierced with a fork.

This process typically takes 20-30 minutes depending on potato size.

Step 2: Prepare Potato Chunks

Drain potatoes and allow them to cool slightly.

Carefully remove skins and slice into bite-sized pieces. Splash apple cider vinegar over warm potatoes and gently toss to enhance flavor absorption.

Step 3: Craft Creamy Herb Dressing

• Vegan mayo
• Greek yogurt
• Apple cider vinegar
• Dijon mustard
• Salt
• Black pepper
• Fresh chopped dill

Blend until ingredients create a smooth, consistent dressing.

Step 4: Combine Vegetable Mix

• Cooled potato chunks
• Sliced celery
• Radishes
• Chopped red onion
• Dill pickle pieces

Step 5: Dress and Toss

Pour prepared dressing over vegetable mixture.

Gently fold ingredients to ensure even coating.

Step 6: Chill and Develop Flavors

Refrigerate potato salad for at least one hour to allow flavors to meld and develop.

Step 7: Final Garnish

Sprinkle smoked paprika over the top just before serving for an extra flavor kick.

Helpful Tips for Making Dill Potato Salad

• Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and ability to hold their shape after boiling.
• Drizzle apple cider vinegar on warm potatoes to help them absorb flavor and prevent bland results.
• Refrigerate the potato salad for at least one hour to allow ingredients to meld and develop a more complex taste profile.
• Cut celery, radishes, and onions just before mixing to maintain their crunch and prevent soggy texture.
• Drain dill pickles thoroughly to prevent excess liquid from making the salad watery and diluting the dressing's rich flavor.

Flavorful Twists for Dill Potato Salad

• Herb Fusion Potato Salad: Replace dill with a mix of fresh parsley, chives, and tarragon for a multi-herb flavor profile.
• Spicy Southwest Potato Salad: Add diced jalapeños, replace Greek yogurt with sour cream, and mix in chopped cilantro for a zesty kick.
• Mediterranean Potato Salad: Incorporate crumbled feta cheese, kalamata olives, and swap dill for oregano to create a Greek-inspired version.
• Bacon Ranch Potato Salad: Crisp up bacon bits, mix ranch seasoning into the dressing, and sprinkle bacon on top for a protein-rich variation.

Pairings That Work Well With Dill Potato Salad

• Pair with Crisp White Wine: Select a chilled Sauvignon Blanc or Pinot Grigio that complements the tangy dill and vinegar notes in the potato salad, cutting through its creamy texture.
• Serve with Grilled Protein Companions: Pair alongside barbecued chicken, grilled salmon, or herb-crusted pork tenderloin to balance the salad's zesty and refreshing profile.
• Add Crunchy Bread Side: Offer a rustic sourdough or ciabatta slice to provide textural contrast and help soak up the delicious dressing, enhancing the overall dining experience.
• Garnish with Fresh Herb Sprinkle: Top with additional chopped dill or chives right before serving to elevate the salad's aromatic qualities and create a vibrant visual appeal.

Best Way to Store Dill Potato Salad Safely

Store in an airtight container for up to 4 days, keeping the potato salad chilled at 40°F or below to maintain freshness and prevent bacterial growth.

Not recommended due to mayo and yogurt base, which can separate and become watery when thawed, compromising texture and taste.

Place desired portion in a microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring between each interval to distribute heat evenly. Stop when just warmed through to prevent overcooking.

Enjoy directly from the refrigerator within 4 days, letting the salad sit at room temperature for 10-15 minutes to enhance flavor and soften texture before serving.

FAQs

• Why use apple cider vinegar in this potato salad?

Apple cider vinegar adds a tangy brightness that enhances the overall flavor and helps tenderize the warm potatoes, creating a more complex and delicious taste profile.

• Can I use dried dill instead of fresh dill?

Fresh dill provides the best flavor, but if unavailable, you can substitute with 1 tablespoon of dried dill. Just keep in mind the flavor will be less vibrant and aromatic.

• How do I prevent my potatoes from becoming mushy?

Choose waxy potato varieties like red potatoes or Yukon golds, and avoid overcooking. Test with a fork and remove from heat as soon as they’re tender to maintain their structure in the salad.

Why Dill Potato Salad Is So Refreshing

• Savor Diverse Textures: Crunch from radishes, crisp celery, and tender potatoes create a delightful mouthfeel that keeps every bite interesting.
• Master Quick Preparation: Simple ingredients and straightforward steps make this recipe accessible for cooks of all skill levels, perfect for busy weeknights or casual gatherings.
• Customize with Ease: Flexible recipe allows swapping ingredients or adding personal touches like extra herbs or different vegetables to match your taste preferences.
• Boost Nutritional Value: Packed with fresh vegetables and using lighter mayo and yogurt, this potato salad offers a healthier alternative to traditional heavy versions.

Dill Potato Salad Recipe

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4.5 from 19 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Creamy Dill Potato Salad brings summer picnics and backyard gatherings to life with its zesty herb-infused charm. Fresh potatoes mingle with tangy dressing, creating a classic side dish you’ll crave at every outdoor meal.

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Ingredients

Scale 1x2x3x

Vegetables and Starches:

• 2 pounds (907 grams) potatoes
• 2 ribs celery
• 1 cup (150 grams) radishes
• 1 red onion
• 1/2 cup (75 grams) dill pickles

Proteins and Dairy:

• 1/2 cup (120 milliliters) vegan mayo or regular mayo
• 1/2 cup (120 milliliters) Greek yogurt or non-dairy yogurt

Seasonings and Dressing:

• 3 tablespoons (45 milliliters) fresh dill
• 3 tablespoons (45 milliliters) apple cider vinegar
• 1 tablespoon (15 milliliters) mustard
• 1 teaspoon (5 grams) salt
• 1/4 teaspoon (1 gram) black pepper
• 1/2 teaspoon (2 grams) smoked paprika (optional)

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Instructions

1. Submerge potatoes in a large pot of cold water, ensuring they are fully covered. Salt the water and bring to a rolling boil over high heat, cooking until potatoes yield easily when pierced with a fork, approximately 20-30 minutes.
2. Drain potatoes and allow to cool slightly. Carefully remove skins and dice into uniform bite-sized pieces. Splash apple cider vinegar over warm potatoes, gently tossing to infuse flavor, then let cool completely.
3. Craft the creamy dressing by whisking together vegan mayo, Greek yogurt, apple cider vinegar, mustard, salt, black pepper, and fresh dill in a mixing bowl until smooth and well-incorporated.
4. Combine cooled potato chunks with thinly sliced celery, radishes, chopped red onion, and dill pickles in a spacious mixing bowl.
5. Pour prepared dressing over vegetable mixture, thoroughly coating all ingredients. Taste and fine-tune seasoning with additional salt if necessary.
6. Refrigerate the salad for at least one hour, allowing flavors to meld and develop a harmonious taste profile.
7. Before serving, dust with a light sprinkle of smoked paprika for an added layer of complexity and visual appeal.

Notes

• Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and ability to hold their shape during boiling.
• Let potatoes cool completely before mixing with other ingredients to prevent a mushy consistency and allow flavors to meld.
• Drizzling vinegar on warm potatoes helps them absorb flavor and adds a tangy undertone to the entire dish.
• For a lighter version, replace half the mayo with Greek yogurt to reduce calories while maintaining creamy texture.
• Customize the salad by adding crispy bacon bits, chopped hard-boiled eggs, or fresh herbs like chives for extra complexity.
• Make ahead and refrigerate overnight to enhance the depth of flavors and allow ingredients to marinate together.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 163 kcal
• Sugar: 3 g
• Sodium: 500 mg
• Fat: 9 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 5 mg