Go Back

Dill Potato Salad

A nostalgic and healthy potato salad, packed with flavor and perfect for any meal or gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds small potatoes Choose waxy varieties like baby Yukon Golds for the best texture.
  • 1 cup mayonnaise For a lighter option, consider using Greek yogurt.
  • 1 tablespoon Dijon mustard Adds a zesty kick to the dressing.
  • 1 tablespoon white vinegar Brings bright acidity that balances the creaminess.
  • 1/4 cup fresh dill, chopped Essential for fresh flavor—substitute with dried if needed, but use less.
  • 1/2 cup red onion, finely diced Provides a sweet crunch.
  • to taste Salt and pepper Essential for enhancing all flavors.

Method
 

Preparation
  1. Place small potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool.
  2. In a large bowl, combine mayonnaise, Dijon mustard, white vinegar, and fresh dill. Whisk together until smooth.
  3. Once the potatoes have cooled, cut them into bite-sized pieces.
  4. Add the diced potatoes to the bowl with the dressing and combine.
  5. Fold in the red onion and season with salt and pepper.
  6. Cover the bowl and chill the salad in the refrigerator for at least 30 minutes.

Notes

For added flavor, consider using a splash of lemon juice in the dressing. You can also experiment with add-ins like chopped hard-boiled eggs or celery. This salad pairs wonderfully with grilled meats.