Best 12 Potato Salad With Dill White Wine And Green Apple Recipes

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Indulge in a symphony of flavors with our delectable potato salad, where creamy potatoes dance harmoniously with a refreshing blend of dill, crisp green apples, and a touch of white wine. This vibrant salad is a delightful side dish that brightens up any meal. With variations ranging from a classic mayonnaise-based dressing to a tangy vinaigrette, and the option to add bacon, celery, or hard-boiled eggs, this recipe offers endless possibilities to suit your taste. Whether you're hosting a backyard barbecue or preparing a light summer lunch, our potato salad is sure to be a crowd-pleaser.

Here are our top 12 tried and tested recipes!

DILL POTATO SALAD



Dill Potato Salad image

This tasty dill potato salad is just like Grandma's: it's bursting with fresh herbs and flavored with olive oil and vinegar.

Provided by Sonja Overhiser

Categories     Salad

Time 35m

Yield 8

Number Of Ingredients 10

3 pounds baby yellow potatoes
1/4 cup minced shallot (about 1 large)
1/4 cup fresh dill, minced
2 tablespoons fresh parsley
3 green onions, optional
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/4 cup capers, drained
2 tablespoons olive oil
Fresh ground pepper

Steps:

  • Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).
  • Mince the shallot. Finely chop the dill and parsley. Thinly slice the green onions, if using.
  • When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and 1/2 cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
  • Add the dill, parsley, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary (we added 1/4 teaspoon more). Serve warm or room temperature.

Nutrition Facts : Calories 155 calories, Sugar 2.5 g, Sodium 131.5 mg, Fat 3.7 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 4.5 g, Protein 3.2 g, Cholesterol 0 mg

POTATO SALAD



Potato Salad image

The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Steps:

  • Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
  • Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
  • When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

EASY POTATO SALAD WITH DILL



Easy Potato Salad with Dill image

Cucumbers add crunch to this simple dill potato salad. I have tried other vinegar, but I find that I prefer it with apple cider vinegar.

Provided by elsaw

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h30m

Yield 5

Number Of Ingredients 7

1 pound red potatoes, cut into 3/4-inch cubes
¼ cup mayonnaise
2 tablespoons cider vinegar
2 sprigs chopped fresh dill, or to taste
salt and pepper to taste
½ cucumber - peeled, seeded, and finely chopped
4 green onions, sliced

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain and allow to steam dry while you prepare the dressing.
  • Whisk together the mayonnaise, apple cider vinegar, dill, salt, and pepper. Stir in the cucumber and green onions. Add the warm potatoes to the dressing and toss gently to coat with the dressing. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 16.2 g, Cholesterol 4.2 mg, Fat 8.9 g, Fiber 2 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 70.6 mg, Sugar 1.3 g

GERMAN POTATO SALAD WITH DILL



German Potato Salad with Dill image

Categories     Potato     Side     Dill     Bon Appétit

Number Of Ingredients 9

2 pounds halved small waxy potatoes
1/4 cup olive oil
1/2 chopped onion
1/4 cup apple cider vinegar
4 sliced scallions
2 tablespoons chopped fresh dill
1 teaspoon toasted caraway seeds and toss
Salt
Pepper

Steps:

  • Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.

NEW POTATO SALAD WITH RED-WINE VINAIGRETTE



New Potato Salad with Red-Wine Vinaigrette image

No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 9

3 pounds unpeeled whole mixed new potatoes
Kosher salt and freshly ground pepper
2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice, plus 1/2 teaspoon grated lemon zest
3/4 cup extra-virgin olive oil
1/2 cup finely chopped sweet onion
1/2 cup roughly chopped fresh parsley leaves
1/2 cup roughly chopped celery leaves
1 tablespoon chopped fresh oregano

Steps:

  • In a large pot, cover potatoes with 2 inches water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are fork-tender, about 9 minutes. Drain, transfer to a bowl, and lightly smash. Toss with vinegar, lemon juice and zest, and oil; season with salt and pepper. Let cool completely, about 30 minutes.
  • Stir in onion, parsley, celery leaves, and oregano. Season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).

DILL POTATO SALAD



Dill Potato Salad image

New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.

Provided by sal

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h5m

Yield 6

Number Of Ingredients 7

7 cups chopped new potatoes
1 (8 ounce) container sour cream
2 teaspoons chopped fresh dill weed
1 teaspoon dried parsley
2 tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
  • Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
  • Pour dressing over potatoes and toss gently. Chill before serving.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 35.5 g, Cholesterol 16.7 mg, Fat 8.1 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 5 g, Sodium 345.9 mg, Sugar 1.5 g

MOM'S DILL POTATO SALAD



Mom's Dill Potato Salad image

This is a great alternative to the familiar yellow potato salad. The dried dill weed is much more potent than fresh and alleviates some of the blandness of similar recipes.

Provided by Tsubaki

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h30m

Yield 12

Number Of Ingredients 6

3 pounds new red potatoes
1 cup mayonnaise
¾ cup sour cream
2 tablespoons dried dill weed
4 green onions, chopped
1 pinch salt and ground black pepper to taste

Steps:

  • Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
  • Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 19.9 g, Cholesterol 13.3 mg, Fat 17.8 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 133.4 mg, Sugar 1.5 g

SOUTHERN DILL POTATO SALAD



Southern Dill Potato Salad image

My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight.

Provided by NE1canCook

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

10 unpeeled red potatoes
5 hard boiled eggs, roughly chopped
¾ cup sour cream
¾ cup mayonnaise
1 tablespoon apple cider vinegar, or to taste
1 tablespoon Dijon mustard, or to taste
½ white onion, finely chopped
1 stalk celery, finely chopped
1 teaspoon celery salt
salt and black pepper to taste
1 tablespoon dried dill weed

Steps:

  • Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
  • In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
  • Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 10.8 g, Cholesterol 133.6 mg, Fat 24.1 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 6.3 g, Sodium 412.7 mg, Sugar 1.3 g

DILL POTATO SALAD



Dill Potato Salad image

Add your favorite ingredients to this potato salad, such as onions, scallions, chopped hard-cooked egg, or basil instead of dill.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

1 3/4 pounds leftover Potato Packets, 1 packet
2 tablespoons chopped fresh dill, or 2 teaspoons dried dill
1 cup sour cream
1/2 teaspoon vinegar
Coarse salt and ground pepper
Garlic cloves from leftover Potato Packets

Steps:

  • Cut leftover grilled potatoes in half, and place in a large bowl. Using the edge of a metal spoon, lightly smash potatoes, leaving large chunks.
  • Squeeze a few garlic cloves into bowl, if desired; add dill, sour cream, and red-wine vinegar. Season with salt and pepper. Stir until just combined. Serve chilled or at room temperature.

POTATO SALAD



Potato Salad image

Chopped scallions are sprinkled on a potato salad made with Yukon golds.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

8 medium Yukon gold potatoes
Coarse salt
1 1/4 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
Freshly ground pepper
3 celery stalks, peeled and thinly sliced
1 1/2 cups finely chopped Vidalia onion
3 scallions, thinly sliced
6 hard-boiled large eggs, chopped

Steps:

  • Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
  • Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.

POTATO SALAD WITH WHITE WINE



Potato Salad With White Wine image

Provided by Pierre Franey

Categories     easy, salads and dressings, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds small Idaho, Washington or Yellow Gold potatoes
Salt and freshly ground pepper
1/4 cup dry white wine
4 tablespoons vegetable or olive oil

Steps:

  • Preheat oven to 200 degrees.
  • Rinse potatoes and place them in a large saucepan with cold water to cover. Bring to a boil and simmer for 20 minutes or longer, depending on the size. Do not overcook.
  • Drain potatoes, and when they are cool enough to handle, peel them and cut them into 1/4-inch slices. Place them in a heat-proof mixing bowl. Sprinkle with salt and pepper, wine and oil. Toss while warm. Cover bowl with foil. Place it in oven briefly to warm through. Turn into a serving dish and serve while warm.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 461 milligrams, Sugar 1 gram

POTATO SALAD WITH DILL, WHITE WINE, AND GREEN APPLE



Potato Salad with Dill, White Wine, and Green Apple image

Full of bold flavors, this potato salad skips heavy mayo and relies instead on fresh herbs and an acidic vinegar-based sauce that pair beautifully with our Pan-Fried Weisswurst.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 1/2 pounds fingerling or other small boiling potatoes, such as Yukon Gold
Coarse salt
2 shallots, finely chopped (about 1/3 cup)
1/4 cup dry white wine
1 tablespoon white wine vinegar
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh dill
2 tablespoons canola oil
Freshly ground pepper
1/2 tart green apple, such as Granny Smith, cut into 1/4-inch cubes

Steps:

  • Put potatoes into a medium saucepan, and cover with cold water by about 1 inch. Add 2 teaspoons salt. Bring to a boil. Reduce to a simmer. Cook until tender when pierced with a fork, 15 to 20 minutes. Drain, and set aside until just cool enough to handle; peel if desired. Cut into 1/2-inch-thick pieces.
  • Meanwhile, stir together shallots, wine, vinegar, and 1 teaspoon salt in a large bowl. Add warm potatoes; toss to coat potatoes. Add parsley, dill, and oil; toss gently to coat potatoes. Season with salt and pepper. Stir in apple. Serve immediately, or refrigerate up to 4 hours; bring to room temperature before serving.

Tips:

  • For the best flavor, use a variety of potato types, such as Yukon Gold, red potatoes, and fingerling potatoes.
  • Be sure to boil the potatoes until they are just tender, as overcooking will make them mushy.
  • While the potatoes are boiling, prepare the dressing by whisking together the mayonnaise, white wine, mustard, dill, celery seed, and salt and pepper.
  • Once the potatoes are cooked, drain them and let them cool slightly before adding them to the dressing.
  • Gently fold the potatoes into the dressing until they are evenly coated.
  • Add the chopped green apple, celery, and onion to the potato salad and stir to combine.
  • Cover the potato salad and refrigerate for at least 1 hour before serving.
  • Serve the potato salad chilled, garnished with additional fresh dill if desired.

Conclusion:

This potato salad with dill, white wine, and green apple is a refreshing and flavorful side dish that is perfect for summer gatherings. The combination of the creamy dressing, tender potatoes, and crisp vegetables makes this salad a hit with everyone. So next time you're looking for a delicious and easy potato salad recipe, give this one a try!

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