Dill Potato Salad Recipe

Rating 5.0
| 4
Be the star at your next potluck with this dill potato salad. A classic picnic or barbecue staple, this recipe features a zesty dill dressing with tender, fluffy boiled potatoes.
Side Dish
New American
11
ingredients
7
steps
40
minutes
Having worked in both the culinary and hospitality industries, Chef Joy is an entrepreneur combining his creativity and service skills to provide memorable experiences for his clients. A graduate of Johnson & Wales University with a degree in the culinary arts, Chef Joy has worked as a sous chef, caterer, private chef and supervisor. Along his journey, he has fed everyone from restaurant patrons and private clients to summer campers and seniors. And now, he's eager show his skills in your kitchen.

Ingredients

Servings:
4
1 lb
Yukon Gold or Idaho Potatoes
water, as needed
salt and pepper, to taste
3 cup(s)
mayonnaise
2 tblsp
Dijon mustard
1 tblsp
paprika
1 tblsp
red wine vinegar
1/4 cup(s)
finely diced red onions
1/4 cup(s)
finely diced celery
1 1/2 tblsp
chopped fresh dill
2 tblsp
pickle relish, optional

Directions 7 steps | 40 Minutes

Step 1

Measure and prep all ingredients. 

Step 2

Prepare the potatoes. Peel and dice the potatoes. Rinse the diced potatoes and drain the potatoes. Repeat a second time.

Step 3

Place the rinsed potatoes in a pot and add enough water to cover the potatoes. Salt the water with about a handful of salt and bring the pot to a boil on high heat. Boil for about 15-20 minutes or until the potatoes are soft but still a little firm.

Step 4

While the potatoes are boiling prepare the dressing. In a bowl, combine the mayonnaise, Dijon mustard, ground paprika, red wine vinegar, salt and pepper. Whisk until well combined.

Step 5

Add the finely diced onions, celery, dill and relish, if using. Mix until well combined.

Step 6

Assemble the dill potato salad. Once the potatoes are done, drain the water and let the potatoes cool. Once the potatoes are cool, add half the dressing and toss until evenly coated. Add more dressing and season with salt and pepper, to taste.

Step 7

Let the dill potato salad chill in the refrigerator for about 20 minutes then serve. Enjoy! (See notes 1.)


Notes:

  1. Do not let the potato salad sit out for more than 2 hours.

Nutrition Per Serving
View All
CALORIES
1314
FAT
134.1 g
PROTEIN
3.1 g
CARBS
25.6 g

FOOD FOR THOUGHT?

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4 Comments
4 Comments
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Fred M.

Fred

29 Jul 2022

Fresh and a great recipe to multiply for big family events.

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Sandra G.

Sandra

13 Jul 2022

Great with fried chicken!

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Chrystal G.

Chrystal

12 Jul 2022

Dill-licious! And perfect for summer cookouts.

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Glen B.

Glen

07 Jul 2022

Yummy-licious! 🤤

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