Best 9 Dilled Potato Salad Recipes

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Indulge in a symphony of flavors with our tantalizing dill potato salad, a classic dish elevated to perfection. This delightful salad boasts tender potatoes enveloped in a creamy, tangy dressing infused with fresh dill, creating a harmonious balance of flavors. Discover the art of creating this culinary masterpiece with our step-by-step guide, complete with variations to suit your palate.

For a refreshing twist, try our Greek-inspired potato salad, where succulent potatoes mingle with crisp cucumbers, red onions, and Kalamata olives, all tossed in a zesty dressing of lemon, olive oil, and herbs. If you prefer a smoky, bold flavor, our roasted potato salad will surely impress. Here, roasted potatoes are combined with a smoky dressing, bacon, and a touch of paprika, resulting in a dish that is both hearty and satisfying.

But that's not all! Our collection also includes a vegan potato salad, catering to those with dietary restrictions or a preference for plant-based cuisine. This vibrant salad features tender potatoes coated in a creamy vegan dressing, with the addition of fresh vegetables for a colorful and nutritious twist.

Get ready to delight your taste buds with our selection of potato salad recipes, each offering a unique culinary journey. Whether you prefer classic, Greek-inspired, smoky, or vegan, we have the perfect recipe to satisfy your cravings.

Here are our top 9 tried and tested recipes!

DILLED POTATO SALAD



Dilled Potato Salad image

What's a picnic without potato salad? This recipe will add delightful new flavor to yours, according to Cam Cox of Hemet, California. "The spices make the difference," she confirms.-Cam Cox, Hemet, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

4 to 6 large red potatoes, cooked and cubed
3 green onions with tops, sliced
1/4 cup minced fresh parsley
1/2 cup mayonnaise
3 tablespoons half-and-half cream
1/2 teaspoon salt
1/4 teaspoon each dill weed, white pepper and garlic powder

Steps:

  • In a large bowl, combine potatoes, onions and parsley. Combine remaining ingredients; mix well. Pour over potato mixture and mix gently. Cover and chill for at least 1 hour.

Nutrition Facts :

DILLED LOBSTER, AVOCADO, AND POTATO SALAD WITH HORSERADISH DRESSING LIEBER



Dilled Lobster, Avocado, and Potato Salad with Horseradish Dressing Lieber image

Categories     Salad     Potato     Horseradish     Lobster     Avocado     Summer     Chill     Dill     Gourmet

Yield Serves 6

Number Of Ingredients 10

2 pounds small white boiling potatoes (about 2 inches in diameter)
1 medium onion
1 firm-ripe California avocado
1 bunch fresh dill
3 cups cooked lobster meat (about 1 pound)
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons drained bottled horseradish, or to taste
1 tablespoon red-wine vinegar
1 bunch watercress

Steps:

  • In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and, while still warm, cut into quarters. Transfer potatoes to a large bowl and cool.
  • Finely chop onion. Halve, pit, and peel avocado and cut into 1/2-inch pieces. Chop enough dill leaves to measure 1/2 cup. Cut lobster into 1/2-inch pieces and add to potatoes with onion, avocado, and dill.
  • In a small bowl whisk together mayonnaise, sour cream, horseradish, vinegar, and salt and pepper to taste and pour over salad. Gently toss salad until combined well and season with salt and pepper. Chill salad, covered, at least 1 hour and up to 1 day.

DILLED POTATO SALAD



Dilled Potato Salad image

Snips of fresh dill and green onion slices add color and flavor to this perfect potato salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 10

4 medium red potatoes (about 2 lb), peeled and diced
4 hard-cooked eggs, chopped
1/2 cup sliced green onions
3 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup mayonnaise
1/3 cup milk
1 teaspoon white wine vinegar
1/2 teaspoon yellow mustard

Steps:

  • Place potatoes in large saucepan. Add enough water to cover potatoes. Bring to a boil. Cook 5 to 8 minutes or just until potatoes are fork-tender. Drain; rinse with cold water until cool.
  • In large bowl, mix potatoes and remaining salad ingredients. In medium bowl, mix dressing ingredients. Pour dressing over salad; mix gently. Refrigerate 1 hour to blend flavors.

Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

PAN-ROASTED PORK CHOPS WITH DILLED POTATO SALAD



Pan-Roasted Pork Chops With Dilled Potato Salad image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons coriander seeds, crushed
Leaves from 1 branch fresh rosemary, minced
Grated zest of 1 lemon
4 rib pork chops, preferably Niman Ranch or Kurobuta
3/4 pound small Yukon Gold potatoes, scrubbed
1 bay leaf
1 clove garlic, crushed
Salt
1/2 cup extra virgin olive oil
2 thick slices bacon, cut crosswise in 1/4-inch slivers
1 medium Spanish onion, diced
2 teaspoons Dijon mustard
2 tablespoons cider vinegar
Freshly ground black pepper
1/4 cup minced fresh dill
1/2 cup dry white wine
2 tablespoons unsalted butter

Steps:

  • Combine coriander, rosemary and lemon, and rub on both sides of pork. Refrigerate chops.
  • Place potatoes in saucepan with water to cover by one inch. Add bay leaf, garlic and large pinch salt. Bring to a simmer, and cook until tender, about 20 minutes. Drain, discarding bay leaf and garlic, and dice potatoes. Place in serving bowl.
  • Place 1 tablespoon oil in small skillet. Add bacon, and cook until crisp. Drain onto paper towel, leaving fat in pan. Add onion to pan, and sauté over medium heat until translucent. Place bacon and onion in small bowl. Add mustard, vinegar and 1/4 cup oil. Mix, season with salt and pepper, pour over potatoes, and fold gently. Fold in dill. Set aside.
  • Season pork with salt and pepper. Heat heavy skillet just large enough to hold pork without crowding. Add remaining olive oil, and cook pork over medium heat about 4 minutes per side, until browned. Meat should be slightly pink. Transfer pork to serving platter.
  • Blot fat from pan with paper towel. Add wine, and cook a few minutes, stirring and scraping bottom of pan, until wine just films pan. Add any juices from platter with pork. Whisk in butter bit by bit. Check seasoning. Spoon sauce over pork, and serve with potato salad.

Nutrition Facts : @context http, Calories 808, UnsaturatedFat 38 grams, Carbohydrate 22 grams, Fat 57 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 15 grams, Sodium 972 milligrams, Sugar 3 grams, TransFat 0 grams

LOW SODIUM DILLED POTATO SALAD



Low Sodium Dilled Potato Salad image

This is potato salad recipe my own creation. I had to recently alter my diet to a lower sodium diet and in that quest I came up with this recipe which is lower in sodium and most people do not even notice it. I get requests for this recipe at EVERY family function.

Provided by herblady28

Categories     Low Protein

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 7

5 lbs potatoes (boiled, peeled, and chopped)
1 cup onion (chopped)
2 cups mayonnaise (not Miracle Whip)
4 tablespoons dried dill (please add more-I use a ton of it)
3 tablespoons dried chives (or 6 tablespoons of fresh chives)
1 tablespoon dried parsley
1 teaspoon white pepper (or to taste)

Steps:

  • Mix together and best when made the night ahead.
  • All of the dried herbs can be substituted with fresh herbs. Sometimes use more than 1/2 jar real mayonnaise. I do not like my potato salad to be dry. I usually keep adding until it is VERY creamy. I do not add salt to this recipe but usually leave it up to the individual. Most people do not even realize that I have not added salt to this until I tell them.

CREAMY DILLED POTATO SALAD



Creamy Dilled Potato Salad image

Curry, dill and Dijon mustard provide the tangy flavor in this creamy potato salad from Rosemarie Kondrk of Old Bridge, New Jersey.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 8

2 pounds red potatoes
1 cup fat-free plain yogurt
3 tablespoons fat-free mayonnaise
1/4 cup thinly sliced green onions
1 teaspoon Dijon mustard
1 teaspoon dill weed
1/2 teaspoon curry powder
1/8 teaspoon pepper

Steps:

  • Place the potatoes in a large saucepan and cover with water; cover and bring to a boil. Cook until tender, about 25-30 minutes; drain., In a large bowl, combine the remaining ingredients. Thinly slice potatoes; add to the yogurt mixture and toss gently until coated. Refrigerate until serving.

Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 84mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

SAVORY DILLED POTATO SALAD



Savory Dilled Potato Salad image

"When my sister-in-law shared the recipe for this savory potato salad last summer, it became an instant favorite with my family," notes Tiffany Twait, Meridian, Idaho. "The dill pickle relish and fresh dill perk up the flavor.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 12

8 medium potatoes, cubed
4 hard-boiled large eggs, chopped
1 cup mayonnaise
1/2 cup sour cream
1/2 cup dill pickle relish
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons prepared mustard
2 garlic cloves, minced
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
3/4 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon paprika

Steps:

  • Place potatoes in a saucepan and cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool. Place potatoes in a large bowl; add eggs., In a small bowl, combine the remaining ingredients. Pour over potatoes and toss to coat. Cover and refrigerate for several hours before serving.

Nutrition Facts : Calories 468 calories, Fat 28g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 597mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein.

DILLED POTATO-BEAN SALAD



Dilled Potato-Bean Salad image

Looking for a simple side to serve a crowd? Check out this warm potato salad, including Progresso® kidney beans, ready to serve in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 14

Number Of Ingredients 10

2 lb small red potatoes, cut into 1/8-inch slices
2/3 cup olive or vegetable oil
1/3 cup white wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped celery
1/4 cup chopped fresh dill weed
2 medium green onions, sliced (2 tablespoons)
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
4 hard-cooked eggs, halved lengthwise, sliced

Steps:

  • In 3-quart saucepan, place potatoes and 4 cups water. Heat to boiling over medium-high heat; reduce heat. Simmer uncovered 8 to 10 minutes or until potatoes are tender; drain.
  • Meanwhile, in small bowl, beat oil, vinegar, salt and pepper with whisk until blended.
  • In large bowl, place potatoes, celery, dill, onions, beans and 3 of the eggs. Pour dressing over salad; stir gently to coat. Garnish with remaining egg. Let stand 5 minutes. Serve warm.

Nutrition Facts : Calories 210, Carbohydrate 18 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving (1/2 Cup), Sodium 200 mg, Sugar 1 g, TransFat 0 g

DILLED POTATO SALAD



Dilled Potato Salad image

A great make ahead dish. No need to cook the peas for this salad. Just thaw them, and stir them in.Source: Unknown

Provided by Lynnda Cloutier

Categories     Potato Salads

Number Of Ingredients 9

2 lbs. new potatoes, cut into wedges
1 pkg. frozen petite sweet green peas, thawed and ddrained, 10 oz
1/2 cup mayonnaise
1/2 cup yogurt
1 tbsp. dijon mustard
1 tsp. garlic salt
1/4 tsp. pepper
1small sweet onion, chopped
3 tbsp. minced fresh dill

Steps:

  • 1. Mix potato and water to cover in pan. Cook 20 minutes or til tender. Drain and add peas.
  • 2. Meanwhile, stir together mayonnaise and next 6 ingredients in large bowl. Add potato mixture; toss gently to coat. Cover and chill at least 2 hours. Makes 8 servings.

Tips:

  • Use the right potatoes. Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well and won't become mushy when boiled.
  • Boil the potatoes until they are just tender. Overcooked potatoes will fall apart when you mix them with the other ingredients.
  • Cool the potatoes completely before adding them to the salad. This will help prevent the salad from becoming watery.
  • Use high-quality mayonnaise. Real mayonnaise, made with eggs and oil, will give the salad a richer flavor than low-fat or fat-free mayonnaise.
  • Add the celery and onion to the salad while they are still slightly crunchy. This will give the salad a more vibrant flavor and texture.
  • Season the salad to taste. Add salt, pepper, and dill weed to your liking.
  • Serve the salad chilled. Potato salad is best enjoyed cold, so make sure to chill it for at least an hour before serving.

Conclusion:

Dilled potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With its creamy, tangy dressing and tender potatoes, this salad is a perfect addition to any picnic, potluck, or barbecue. So next time you're looking for a simple and delicious side dish, give this dilled potato salad a try!

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