If you’re on the hunt for a potato salad that feels like a loving hug from the inside, this Dill Potato Salad Recipe is exactly what you need. With its vibrant mix of creamy mayonnaise, refreshing dill, and just the right tang from red wine vinegar and mustard, it transforms simple boiled potatoes into a zesty, herbaceous masterpiece. Every bite delivers a delightful blend of textures—from the tender potatoes to the crisp celery and shallot—making it an instant crowd-pleaser for picnics, barbecues, or any gathering that calls for a fresh, flavorful side dish.
Ingredients You’ll Need
This Dill Potato Salad Recipe relies on straightforward ingredients that come together beautifully without fuss. Each component adds its own special touch, whether it’s the creaminess of mayonnaise or the brightness of fresh dill, creating a salad that’s bursting with flavor and texture.
- Red skin potatoes (3 pounds, cubed): The star of the dish; their waxy texture holds up well to boiling and tossing.
- Celery (1/2 cup diced): Adds a satisfying crunch and subtle freshness.
- Shallot (1 diced): Brings a mild oniony sweetness that deepens the flavor profile.
- Mayonnaise (¾ cup): Creates the creamy base that ties the salad together.
- Red wine vinegar (¼ cup): Injects a tangy brightness that balances the richness.
- Grainy mustard (1 tablespoon): Offers a gentle kick and a beautiful texture.
- Fresh dill (¼ cup chopped): The herb that gives this recipe its memorable, fragrant signature.
- Salt (1 teaspoon): Enhances all the flavors without overpowering.
- Black pepper (½ teaspoon): Adds just enough warmth to round out the taste.
How to Make Dill Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by peeling and then chopping the potatoes into roughly 1-inch cubes. This size allows them to cook evenly and hold their shape once tossed in the dressing, ensuring every forkful has a nice balance of texture.
Step 2: Boil the Potatoes
Place the cubed potatoes into a pot and cover them with water. Bring to a rolling boil on the stove, then reduce the heat to medium-low. Let the potatoes cook gently for about 5 minutes until just tender but still firm enough to avoid turning mushy.
Step 3: Drain and Chill
Drain the potatoes carefully, then rinse them under cold water to stop the cooking process immediately. This keeps them from becoming too soft as they cool and prepares them perfectly for the next steps.
Step 4: Prep the Fresh Ingredients
While the potatoes cool, dice the celery and shallot finely, and chop up your fresh dill. These components bring crucial crispness and herbaceous notes that elevate the entire salad.
Step 5: Combine and Dress
In a large mixing bowl, add the cooled potatoes followed by the mayonnaise, red wine vinegar, grainy mustard, celery, shallot, dill, salt, and pepper. Gently fold everything together until the potatoes are evenly coated with the creamy, tangy dressing.
Step 6: Chill to Develop Flavor
Cover the bowl and refrigerate the salad for at least one hour. This resting time lets all the flavors meld together beautifully, while the chill enhances the texture and keeps the salad delightfully refreshing.
Step 7: Ready to Serve
Serve the salad cold straight from the fridge for that perfect balance of creamy, tangy, and fresh. It’s the kind of dish that tastes even better as it sits, so leftovers are a total win!
How to Serve Dill Potato Salad Recipe
Garnishes
To make your Dill Potato Salad Recipe look irresistible, sprinkle a little extra chopped fresh dill or some thinly sliced green onions on top just before serving. A few cracked black peppercorns can add a subtle, peppery finish that invites second helpings.
Side Dishes
This salad pairs beautifully with grilled meats like chicken or sausages, making it a fantastic side at barbecues. It also shines alongside smoked salmon or a fresh green salad, offering a creamy, herb-scented contrast that elevates any meal.
Creative Ways to Present
For a fun twist, serve the potato salad in hollowed-out mini bell peppers or cucumber boats. Or, for gatherings, portion it into individual small cups topped with a sprig of dill for charming, hassle-free servings everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover salad should be stored in an airtight container in the refrigerator. It’s best enjoyed within 2 to 3 days when the flavors are still fresh and the potatoes maintain their perfect texture.
Freezing
This Dill Potato Salad Recipe is not ideal for freezing because the mayonnaise and potatoes can separate or become watery when thawed. For optimal taste and texture, stick to making just as much as you can enjoy within a few days.
Reheating
Since this is a cold salad, reheating is not recommended. If you prefer it at room temperature, allow the salad to sit out for 15 to 20 minutes before serving, letting the flavors mellow without sacrificing freshness.
FAQs
Can I use other types of potatoes?
Absolutely! While red skin potatoes work best for their waxy texture, Yukon Gold or fingerling potatoes are excellent alternatives that hold their shape well and offer a creamy bite.
Is fresh dill necessary or can I use dried?
Fresh dill makes a big difference in this recipe’s flavor, providing a bright, herbal lift that’s hard to replicate. If you must use dried, reduce the amount to about one tablespoon and add it with the other ingredients so it has time to rehydrate.
Can I make this salad vegan?
Yes! Simply swap the mayonnaise for a vegan alternative and make sure your mustard and other ingredients are vegan-friendly. The salad will still be deliciously creamy and full of fresh flavor.
How far ahead can I prepare this salad?
You can prepare this Dill Potato Salad Recipe up to a day in advance. Just keep it covered in the refrigerator to maintain freshness and flavor. Give it a gentle stir before serving.
What’s the best way to dice shallots for this salad?
Finely dice the shallots to ensure they blend seamlessly into the salad, providing a mild onion flavor without overwhelming any bite. This keeps the texture balanced and prevents any harsh bursts of sharpness.
Final Thoughts
This Dill Potato Salad Recipe is more than just a side dish; it’s a celebration of fresh herbs mingled with creamy, tangy goodness. I can’t wait for you to try it and see how simple ingredients come together to make something truly special. Whether it’s a summer picnic or a cozy family dinner, this salad is always a winner—and once you make it, it might just become your go-to potato salad too!
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Dill Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 1 hour 26 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This Dill Potato Salad is a refreshing and flavorful dish featuring tender red skin potatoes tossed with a creamy vinaigrette made from mayonnaise, red wine vinegar, and grainy mustard. Enhanced with crisp celery, sharp shallots, and fragrant fresh dill, this salad is perfect as a side dish for picnics, barbecues, or any casual meal. Served chilled, it offers a delightful balance of creaminess, tang, and herbaceous notes.
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 1-inch cubes to ensure even cooking.
- Cook the potatoes: Place the cubed potatoes in a pot and cover them with water. Bring the water to a boil over the stove. Once boiling, reduce the heat to medium-low and simmer for 5 minutes until the potatoes are tender but still hold their shape.
- Drain and cool: Drain the cooked potatoes and rinse them under cold 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.
- Mix the salad: In a large bowl, combine the cooled potatoes with mayonnaise, red wine vinegar, grainy mustard, diced celery, shallot, chopped dill, salt, and pepper. Stir gently until the potatoes are well coated and all ingredients are evenly distributed.
- Chill the salad: Refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
- Serve: Serve the dill potato salad cold as a refreshing side dish.
Notes
- Red skin potatoes are ideal for this recipe due to their creamy texture and ability to hold shape after cooking.
- Adjust the amount of dill to suit your taste preference; fresh dill adds a bright, herbaceous flavor.
- For a tangier salad, add a splash more red wine vinegar.
- This salad can be made a day ahead to enhance the flavors even more.
- If preferred, substitute mayonnaise with a lighter yogurt-based dressing for a healthier option.
