This potato salad with dill is made using a deliciously creamy dressing that's low in fat and quick and easy to prepare. If you boil the potatoes ahead the salad takes minutes to put together.
You might also like my Polish potato salad recipe.
To a Pole potatoes and dill are a classic pairing, especially when it comes to new potatoes, which growing up I vividly remember being served boiled, whole, with a sprinkle of fresh dill. Always! We would eat these throughout spring and summer (while 'old' potatoes were usually mashed and popular during colder months).
So this salad is a trip down memory lane and a reminder of just how perfect the combination of potatoes and dill is. It's so simple yet works so well. In this healthy potato salad with dill I used an easy, low fat yogurt dressing with mustard for a creamy finish. A few hard boiled egg and capers complete this delicious side dish.
What potatoes to use
Use any waxy potato variety such as Charlotte, Anya or Jersey Royals (if you are in the UK) and Yukon Gold, Carola red and yellow potatoes (if you are in North America). These potatoes hold their shape in cooking and have a pleasant sweetish flavour. Baby potatoes are also suitable.
Ingredients
The dill is a hugely important ingredient in this potato salad and I recommend using fresh rather than dried dill. Fresh is tastier.
If you boil the potatoes and eggs in advance (you can keep them in the fridge until you are ready to make the recipe) this salad becomes an incredibly quick and easy dish.
I added a handful of capers for a bit of tang and created a creamy yogurt based dressing with mustard to pour over the ingredients.
How to prepare the potatoes
I peeled the potatoes then chopped into chunks and boiled them but you can cook the potatoes whole and once cooled peel and cut them. As this salad is all about the humble potato I think it's a good idea to chop the potatoes roughly (cut in half or quarters) to really show them off in this recipe.
Top tip
Use salad potatoes, such as Charlotte or red, yellow or Yukon Gold.
Step-by-step recipe instructions
1.Peel the potatoes, halve or cut into quarters (alternatively boil whole and peel and chop later) and boil in salted water. Try not to overcook them. Drain and set aside to cool. In the meantime boil the eggs, drain and rinse under cold water (they'll peel better) then peel and cut them into quarters (once cooled).
2. While you are waiting for the potatoes to cool prepare the dressing. In a bowl combine all the dressing ingredients, adjust the seasoning as needed and stir until smooth. Refrigerate, covered, until you are ready to make the salad.
3. In a large bowl combine the potatoes with the eggs, capers and dill, pour in the dressing and stir gently to combine. Adjust the seasoning if needed and chill for 30 minutes before serving, if possible.
Top tips and FAQs
- Use salad potatoes, such as Charlotte or red, yellow or Yukon Gold.
- To save time you can boil the potatoes and eggs ahead and once cooled refrigerate them until you are ready to make the salad. Try not to overcook the potatoes (even salad potatoes can end up a little mushy if cooked for too long).
- You can also make the dressing ahead and refrigerate it, covered (for up to 2 days), until you are ready to make the recipe.
- I made a moderate amount of the dressing but you can double the ingredients for a creamier salad.
- Chill the salad for 30 minutes before serving, if possible. Consume within 3 hours.
- Not suitable for freezing.
Serving suggestions
This potato salad with dill is perfect to serve with fish dishes such as pistachio crusted fish (another recipe that's great for entertaining), salmon lettuce wraps or salmon burgers. It's a great pot luck food idea, also delicious with chicken and pork dishes.
You might also like
- Potato Salad Deviled Eggs (No Mayo)
- Canned Salmon Potato Salad with Dill Dressing
- Polish-Style Beet Potato Salad
- Herb Crusted Salmon with Lemon Sauce
- Salmon and Cabbage Bake
Keep in touch!
How has your potato dill salad turned out for you? Let me know in the comments below, thanks!
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Healthy Creamy Potato Salad with Dill
Ingredients
For the Salad
- 1½ pounds (700 g) salad potatoes Charlotte or Yukon Gold
- 2 tablespoons dill finely chopped, hard stems discarded
- 3 eggs hard boiled, peeled, quartered
- 2 tablespoons capers
For the Dressing
- 5 tablespoons thick yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1½ teaspoons honey
- 1 tablespoon vegetable oil
- Fine sea salt and pepper to taste
Instructions
- Peel the potatoes, halve or cut into quarters (alternatively boil whole and peel and chop later) and boil in salted water. Try not to overcook them. Drain and set aside to cool. Boil the eggs, drain and rinse under cold water (they'll peel better) then peel and cut them into quarters (once cooled).
- While you are waiting for the potatoes to cool prepare the dressing. In a bowl combine all the dressing ingredients, adjust the seasoning as needed and stir until smooth. Refrigerate, covered, until you are ready to make the salad.
- In a large bowl combine the potatoes with the eggs, capers and dill, pour in the dressing and stir gently to combine. Adjust the seasoning if needed and chill for 30 minutes before serving, if possible.
Notes
- Use salad potatoes, such as Charlotte or red, yellow or Yukon Gold.
- To save time you can boil the potatoes and eggs ahead and once cooled refrigerate them until you are ready to make the salad. Try not to overcook the potatoes (even salad potatoes can end up a little mushy if cooked for too long).Â
- You can also make the dressing ahead and refrigerate it, covered (for up to 2 days), until you are ready to make the recipe.
- I made a moderate amount of the dressing but you can double the ingredients for a creamier salad.
- Chill the salad for 30 minutes before serving, if possible. Consume within 3 hours.
- Not suitable for freezing.Â
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
FrugalHausfrau
I was just looking through a list of recipes I've saved that impressed me, and came across this gorgeous salad of yours! I know it's been awhile since you posted it, but wow!
Monika
Thanks Mollie, I do remember enjoying making that salad:)
kelly
bandar togel
Nice
Stacey Bender
This is a beautiful take on potato salad! It is like old-fashioned potato salad meets up for proper tea time in the garden.
Monika
Thanks! Why didn't I think of putting a nice write up like this in my meta description?
marymtf
Made potato salad last night. But your dressing sounds a lot more interesting than mine.
Monika
Thanks! There are so many possibilities when it comes to potato salad, I am sure your dressing was delicious:)
Jac -Tinned Tomatoes (@tinnedtoms)
That is one stunning potato salad! I like you love fresh dill in my potato salad. It makes such a difference to the flavour. Thanks for submitting it to Meat Free Monday. The roundup is now live and your recipe has been featured.
Monika
Thank you so much! Glad to hear you are a fan of dill, like me. I've linked up my new vegetarian meal recipe. Hope you like it:)
Sarah James @ Tales From The Kitchen Shed
What a delicious salad and dressing Monika. Potatoes and egg are my favourite things to have in a salad, I love the addition of courgette ribbons and capers. A perfect lunch idea - thanks for sharing with Fiesta Friday x
Monika
Thanks Sarah! Glad to know you liked my hearty salad recipe, always happy to share with FF:)
Angela / Only Crumbs Remain
I have to say that I've never tried this type of dressing - but it looks gorgeous monika and so easy to make. I'm loving the colour of it too with those flecks of dill.
Angela x
Monika
Thanks Angela! This dressing turned out to be so popular in my house yesterday I made another batch, which we'll enjoy for the next few days:)
hijackedbytwins
Oooh Monika your potato salad sounds delicious! The perfect side salad! Thank you for sharing with #CookBlogShare x
Monika
Thanks! It was so easy to make too. I've still got some leftover dressing which I keep adding to literally everything!
Jacqui Bellefontaine
You have been spiralizing again:) The courgette looks so pretty in fact the whole salad look just delish!
Monika
Thanks Jacqui! Yes I have been spiralizing again! I am in a spirilizing mode, I keep trying to spiralize all vegetables (turns out it doesn't always work). I was actually quite surprised to find ready spiralized vegetables in Aldi the other day!
Hope
This looks like the perfect potato salad! That dressing looks delicious 🙂
Monika
Thanks! It's very simple to make too:)
familyfriendsfoodblog
That looks delicious - such a lovely combination of flavours and textures.
You might also like to link up with One Potato Two Potato, a new linky for potato recipes: http://family-friends-food.com/one-potato-two-potato-new-linky/
Thanks!
Monika
Thank you! I am going to link it up now:)