Creamy Dill Potato Salad

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Salads are meant to be light, healthy, and refreshing, but sometimes, it’s all right to load them up with cream and carbs! Just like the Deviled egg potato salad, This one is also rich, hearty, and fulfilling. So whenever I make a bowl of shaved Brussels sprout salad or Aromatic Asian Rice Pilaf, I always pair up these meals with Dill Potato Salad. You can also try German Potato Salad without Bacon for a similar and delicious alternative.

Contents

Although it might sound like a fancy, restaurant-style dish, all you need is some good-quality baby potatoes, low-fat mayonnaise, Dijon mustard, dill (of course!), and a few essentials. And on hot summer days, you can just boil the potatoes on the stove without melting yourself in the kitchen. It requires minimal cooking and preparation time. So, let us make a dill potato salad!

Why would you like this salad?

It especially pairs well with soups, broths, or vegetable dishes.
It is a Vegetarian-friendly salad.
Dil potato salad has a good amount of carbs and fat, so it is ideal for underweight individuals who are on a weight-gain diet.
It requires minimal cooking and is easy to make.
It is a quick fix for surprise parties, potluck dinners, 4th of July celebrations, or just a simple afternoon meal.
You can take this salad to a poolside get-together or a Summer potluck meal as well.
It is suitable for a paleo diet.

Ingredients For Dill Potato Salad

For Salad

12 small red potatoes with skin
⅓ cup red onion, finely diced
⅓ cup bell pepper finely diced
1 celery stick diced
3 tbsp fresh dill finely chopped
¼ tsp salt

For dressing

½ cup Low-calorie mayonnaise
2 tbsp Dijon Mustard
Salt and pepper up to taste

Ingredient Notes

Potatoes, Onion, and Bell peppers

My choice of potatoes for this salad is baby potatoes. Red potatoes or Yukon are an excellent choice because they are a little less starchy than other varieties. They also maintain their shape when they are boiled, so they will not get all mashed up when mixed in a salad.

Since potatoes have a mild flavor, onions lend a strong flavor and some crunch to the salad. However, if you like a bit of mild flavor, you can use shallot or green onion.

Whenever I make this salad, I always use all three colors of the bell peppers. Bell peppers add a mild spice and crunch to your salad and are also loaded with flavonoids.

Celery: It makes the salad refreshing with its crisp texture and mild flavor.
Dil: I always prefer to use a fresh bunch of dill for its refreshing taste, straight from my kitchen garden.
Mayonnaise: Like most salads, mayonnaise makes the base of salad dressing and imparts a rich, creamy taste and texture. Use low-calorie mayonnaise if you are weight-conscious.
Dijon Mustard: It has a very strong taste which balances the mildness of mayonnaise. It makes the salad slightly tangy.
Salt and pepper: Use as per taste to season your salad.

Tips to make the Best Dill Potato Salad

Make sure that you do not overcook the potatoes. We do not need the mushy salad.
The ideal thing is to boil the cut pieces of baby potatoes for 20 minutes in salted water. This will slightly season the potatoes.
Check with a fork and immediately drain hot water when the potatoes are fork-tender.
For the best taste, use only fresh green dill, celery, and parsley.
Refrigerate the salad for a couple of hours before you serve it because it is best eaten cold.
For the best aesthetic appeal, garnish the potato salad with dill and fresh parsley just before you serve.

How to make the Dill Potato Salad?

Step one: boil the potatoes:

Wash the potatoes thoroughly and cut them into cubes. Do not peel if they have thin skin.

Put the potatoes in a saucepan. Pour enough water to cover the pieces. Add 1 tbsp salt. Boil the potatoes on medium-high heat. Check after 20 minutes.

Remove from heat when the potatoes are fork-tender. Drain the hot water immediately and splash it with cold water to stop the cooking process.

Allow them to cool, as warm potatoes may make the salad watery.

Step two: Mixing the ingredients:

Add the boiled potatoes to a mixing bowl.

Chop the red onion into fine pieces and add to the bowl. Similarly, dice bell peppers finely and add them to the salad.

Chop fresh dill and add. Add the diced celery stick and mix well—season with salt.

Step three: Prepare the dressing:

In a medium-sized bowl, add mayonnaise and dijon mustard. Mix well until both ingredients are thoroughly combined.

Season with salt and pepper according to the taste.

Dill Potato Salad dressing ready to mix with salad

Step four: Assembling:

Add the prepared mayo dressing to the salad bowl and mix well. You can garnish with dried oregano as well.

Refrigerate for at least 30 minutes before serving.

How to store Dill potato salad?

At room temperature, Potato salad can go bad real quick, like within 2 hours. So I always recommend storing it in the fridge as soon as possible and also keeping it refrigerated until you are ready to serve.
Dill potato salad remains good in the refrigerator for 3 to 4 days.
Dill potato salad is a cold salad, so you do need not to reheat it before serving.

How to freeze Dill Potato Salad

Since potatoes do not freeze well, I never freeze potato salad. It makes the potatoes runny and mushy when thawed. The salad also loses its fresh flavor. Dil becomes wilted and old.
If you want to make it ahead of time, boil potatoes and keep them in the refrigerator for 12 hours before you need to serve.

Alternative ingredients you may try:

Low-calorie mayonnaise. Substitute regular mayonnaise for a low-calorie one if you are concerned about caloric intake.
Using eggless mayonnaise can make your salad dairy-free plus vegan-friendly.
Try using green onions instead of red ones which have a subtle flavor and go well with those potatoes.
If you do not want to add bell peppers, use boiled or canned corn for a delicious punch of flavor.
Try adding a bit of chopped green chili for extra spiciness and tang.

Recipe Alternatives:

German Cabbage Salad
The best creamy potato salad
Herbed red potato salad
American potato salad
Crab Salad

Frequently Asked Questions

How to make a potato salad that doesn’t get watery?

Potatoes are starchy vegetables that can hold a lot of water. The trick to making a less runny and mushy salad is to boil them properly. You do not need to boil the potatoes for several hours. 20 minutes are enough, just to make them fork tender. Once done, immediately drain all the hot water. Allow the potatoes to sit in a strainer for a while until all hot water is strained. Pour over some cool water to stop the cooking process and seal the remaining water. If you add warm potatoes to the salad, they will keep releasing water, ruining the overall texture of the salad.

What makes potato salad go bad?

Boiled potatoes cannot stay good for long at room temperature, especially in hot, humid weather. If you leave the salad at room temperature for more than 2 hours, chances are that it will rot due to bacterial contamination. Not only potatoes, but mayonnaise may also go sour, especially if it is egg mayonnaise. Refrigerate the salad immediately after it is ready and take it out just before serving. Similarly, store any leftovers right away in the refrigerator.

Why is my potato salad bland?

Potatoes are bland vegetables that require seasoning. Add salt and a twig of parsley to the boiling water in which you boil potatoes. Try adding garlic powder for a greater flavor kick. 1 tsp of vinegar not only enhances the flavor but also keeps the potatoes firm.
Less seasoning in the salad dressing might also be the culprit. Try adding a few crushed chili flakes or chopped green chili to make it a bit spicy. Use creamy and salted mayonnaise. Try adding a bit of lemon juice or pickle juice to the dressing. Adding fresh herbs like basil, mint, or parsley as a garnish also helps to enhance the flavor and aroma of the salad.

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5 from 5 votes