You will love to see how easy and deliciously creamy this Dill Potato Salad recipe is! A great veggie salad with refreshing flavors and a perfect side dish for day outs and barbecue dinners
This flavor packed potato dill salad is gluten free, vegetarian friendly and so filling! Replace mayonnaise with Greek yogurt for healthy alternative or skip it for vegan version!
I don't know what, but there is something in it, a factor that makes potato salads so tempting. You just can't resist it! When we talk about potato salad recipes (especially my Warm Purple Potato Salad), fries, wedges, and this salad has my heart 🙂 .
Why is this salad so good?
This creamy dill potato salad has everything in it you will love to devour. Those fluffy baby potatoes tossed in classic mayonnaise, onions, lemon, fresh dill and parsley makes it so enticing. And, the add-on capers makes it more tasty.
You will love this recipe, as it super easy to make, simple yet so flavorful. It screams summer to us! Even picky eaters would want to eat this once they taste it. Indeed, it's a star at your table!
This Dill Potato Salad
- is easy, delicious and the best.
- can be doubled up for a large crowd.
- comes together in no time.
- can be adapted as per the liking.
- is gluten free and you can make it vegan.
- is egg free as I have used eggless mayo here. Feel free to use regular mayo.
- perfect for Thanksgiving dinners, cookouts, potlucks, summer picnics, holiday tables and grill parties.
The best thing about this salad is you can make it a day ahead and chill. In fact, making it a day before deepens the flavors and you will love an each bite that you take in.
- Potatoes (baby potatoes is my choice for this recipe)
- Lemon juice or lime juice
- Dijon Mustard
- Fresh Dill and Parsley
- Onion and garlic
- Capers (optional)
- Olive oil, Salt and Pepper
The best potatoes to use in salads
Well, Yukon potatoes or red potatoes are perfect, if you have a choice. They are waxy, little less starchy and holds good shape when boiled.
You can also use new potatoes for this recipe. Russet potatoes are more of starchy, hence perfect for baked potatoes or mashed potatoes.
Usually, I prefer to go for baby potatoes as they cook right, just the way how we need it in salads and in side dishes like my za'atar roasted baby red potatoes, or Indian masala baby potatoes . They hold their shape better and do not fall apart when tossed.
Well, as I was making this creamy dill potato salad for my kids on their demand, I had to take off the skin from the boiled potatoes. Or else I would see them running away from their favorite side dish just because of those peels 🙂 .
So, if you love them just like that, you really do not need to peel those skin off.
How to make Dill Potato Salad
To begin with, first, clean and wash potatoes well to get rid of all dirt.
Add one cup of water in the steel insert of the Instant Pot.
Now, place the steamer basket in the steel insert. Add potatoes.
Close the lid and seal the pot. Set the pressure cook to 5 minutes on 'High'.
Once the IP beeps, let pressure release naturally. Open the lid, take off the potatoes from the pot and then let it rest for some time.
Peel and cut them into halves. Add lemon juice, mix and set it aside for some time.
Note : 1. If you are using them with the peel, then, let them cool completely as it is and then slice them into halves.
2. I usually put them into the fridge to chill for couple of hours or so. This way they stay firm and absorb the lemon juice well making it more flavorful.
3. However, you can toss the salad right after you slice them, add lemon along with rest of the ingredients. Just be sure to cool the potatoes completely, if you are using yogurt, mayo or sour cream.
Now, add all the ingredients in large bowl.
Toss well and let the salad sit for another 10-15 minutes. Serve as you like.
- Never overcook the potatoes. To avoid it, put potatoes and cold water into the pot and then bring it to a boil. This also ensures the even boiling of the potatoes.
- Bring the boiled potatoes to a room temperature before slicing them.
- As I am using baby potato here, I boil them whole and then slice them into halves. If you are using big potatoes, then cut them into quarters depending upon the cube size you like.
- Please do not add mayo to hot potatoes as these will melt the mayo based dressing. Salad will turn too oily.
- For the best flavor, add lemon juice to the potatoes and let it rest for some time. Then, add the rest of the things and toss.
Frequently Asked Questions
I have boiled the potatoes in the Instant Pot here. But, if you are willing to boil them in pot then follow these steps.
In a large pot, add cleaned potatoes and enough cold water to submerge them well. Season with salt and place the pot on high heat.
Bring it to a boil and cook for 15-20 minutes or until fork tender. Once done, strain the potatoes using colander. Let it sit for few minutes, then follow the rest of the steps.
You can turn this creamy goodness into healthy lemon dill potato salad with just few swaps. If you do want it to be heavy duty nosh, then simply strike the mayo out of it. Or replace it with Greek yogurt.
At times I love to toss some sour cream along with mayo or yogurt.
Yes, absolutely! you can add dill pickle or sweet relish to the potato salad.
- Add some diced celery or green onions for more crunch and taste.
- Some dried cranberries, your choice of nuts and corn kernels makes it more appealing, nutritious and delicious.
- You can also throw in some fresh chives, thyme or rosemary to add more freshness and intense flavor.
You would love to serve this creamy potato salad on your table for Thanksgiving dinners. This salad is so delicious and filling that you can just have it as is.
Or, you can tuck it in between the two slices of toasted bread and you have nice potato sandwich for snacks.
This salad stays very well in the fridge upto 3 days. Place it in clean air tight box and refrigerate.
More Delicious Potato Recipes
if you are willing to freeze it, I would suggest to please avoid it. As it do not retain the consistency after thawing.
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Dill Potato Salad Recipe
- 2 pounds Baby Potatoes
- 2 tablespoons Lemon Juice
- ½ cup Mayonnaise / Sour Cream / Greek Yogurt
- 1 tablespoon Dijon Mustard
- 1 tablespoon Parsley (chopped)
- ½ cup Onion (chopped)
- ¼ teaspoon Garlic (minced)
- 2 tablespoons Dill (chopped)
- 2 tablespoons Mini Capers (optional)
- ¼ cup Extra Virgin Olive Oil
- Salt and Pepper to Taste
- To begin with, first, clean and wash potatoes well to get rid of all dirt.
- Add one cup of water in the steel insert of the Instant Pot.
- Now, place the steamer basket in the steel insert. Add potatoes.
- Close the lid and seal the pot. Set the pressure cook to 5 minutes on 'High'.
- Once the IP beeps, let pressure release naturally. Open the lid, take off the potatoes from the pot, let it rest for few minutes.
- Peel and cut them into halves. Add lemon juice, mix and set it aside for some time.
- I usually put them into the fridge to chill for couple of hours or so. This way they stay firm and absorb the lemon juice well making it more flavorful.
- Now, add all the ingredients in large bowl.
- Toss well. Let the salad sit for 10-15 minutes. Serve as you like.