Potato Salad with Dill: A Refreshing Take on a Classic Dish

Introduction

Potato salad is a beloved side dish for picnics, barbecues, and family gatherings. While there are many variations, adding fresh dill gives this classic a refreshing and herbaceous twist. The tangy, creamy dressing combined with tender potatoes and the subtle flavor of dill makes this potato salad a crowd-pleaser. It’s easy to prepare and can be served chilled or at room temperature, making it a versatile dish for any occasion.

In this article, we’ll share a simple and delicious recipe for potato salad with dill that’s sure to become a favorite at your table.

Why Dill?

Dill adds a bright, fresh flavor to potato salad, enhancing the creamy dressing without overwhelming the dish. Its slightly sweet and tangy profile pairs perfectly with potatoes, especially when combined with ingredients like mustard, lemon, or vinegar. Dill is also a great source of vitamins and antioxidants, so it adds a little extra nutrition to this dish.

Ingredients

Here’s what you’ll need to make a classic potato salad with dill:

For the Potato Salad:

2 lbs (900g) small Yukon Gold or red potatoes, scrubbed and cut into bite-sized pieces

1/3 cup mayonnaise (use Greek yogurt for a lighter option)

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar or white wine vinegar

1 small red onion, finely chopped

2-3 tablespoons fresh dill, chopped (adjust to taste)

1/4 cup chopped celery (optional, for extra crunch)

1/4 cup chopped pickles or pickle relish (optional)

Salt and pepper, to taste

2 hard-boiled eggs, chopped (optional for added richness)

Instructions

Step 1: Cook the Potatoes

Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to medium and simmer the potatoes for about 10-12 minutes, or until they are tender when pierced with a fork.

Drain the potatoes and allow them to cool slightly. You can also spread them on a baking sheet to cool faster and prevent them from becoming mushy.

Step 2: Prepare the Dressing

While the potatoes are cooling, prepare the dressing by combining mayonnaise, Dijon mustard, and vinegar in a small bowl. Whisk until smooth.

Season the dressing with salt and pepper to taste.

Step 3: Assemble the Salad

In a large mixing bowl, combine the cooled potatoes, chopped red onion, celery (if using), and pickles.

Pour the dressing over the potato mixture and toss gently until the potatoes are evenly coated.

Fold in the fresh dill and chopped hard-boiled eggs (if using). Taste and adjust the seasoning with additional salt and pepper if needed.

Step 4: Chill and Serve

For best flavor, cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld.

Garnish with extra fresh dill before serving.

Tips for the Perfect Potato Salad

Choose the Right Potatoes: 

Waxy potatoes like Yukon Gold or red potatoes work best for potato salad because they hold their shape well after boiling and don’t become too mushy.

Don’t Overcook the Potatoes: 

Be sure to cook the potatoes until just tender. Overcooking them will make the salad too soft, while undercooking them will leave the potatoes too firm.

Adjust the Dressing: 

If you prefer a creamier salad, feel free to add a bit more mayonnaise or yogurt. You can also add a splash of lemon juice or extra vinegar for more tang.

Make It Your Own: 

Feel free to add extra ingredients like crispy bacon, chopped scallions, or capers for a twist on the classic recipe.

Conclusion

Potato salad with dill is a fresh, flavorful take on a traditional side dish that pairs perfectly with grilled meats, sandwiches, or seafood. The combination of tender potatoes, creamy dressing, and the bright flavor of dill makes it an ideal dish for warm-weather gatherings or any time you want something delicious and easy to make. Try this recipe at your next barbecue or picnic, and watch it become a hit!

Serve chilled, and enjoy every herbaceous bite!