Simple Potato Salad with Dill

This potato salad with dill is made using eggs, capers and a deliciously creamy low-fat dressing. Simple to make, perfect for lunch or a potluck dinner. Prepare the ingredients ahead and assemble this recipe in minutes!

See also traditional Polish potato salad!

This potato salad with dill is a hearty, delicious side dish made using only 4 ingredients as well as a quick and easy creamy dressing.

To a Pole potatoes and dill are a classic pairing and one of the the most popular side dishes. Growing up boiled, whole potatoes were always served with a garnish of fresh dill (and a knob of butter).

So this potato and dill 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. 

Potato salad with dill ingredients and substitutions 

• Potatoes: see recommendations below.
• Dill: I recommend using fresh rather than dried dill
• Eggs: you can omit this ingredient and use more potatoes instead.
• Capers: add sharpness and tang, but you can use finely chopped dill pickles instead (as I have done in beet potato salad as well as traditional Polish potato salad).
• Dressing: yogurt, mayonnaise, mustard, honey and vegetable oil (or another mild tasting oil). Another dressing that will work well with this recipe is my creamy dill mustard sauce.

What potatoes to use

To make this potato dill salad use any waxy potato variety such as Charlotte, Anya, Alexandra 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. 

TIP: If you can't get any of the above varieties and aren't sure what potatoes would work best choose oval shaped (these tend to hold their shape in cooking) rather than round potatoes.

How to prepare the potatoes

I peeled then chopped the potatoes 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 use large chunks of potato (i.e. halved or quartered) to really show them off in this recipe .

TIP: If you peel the potatoes before boiling keep them in cold water to prevent them darkening.

Step-by-step recipe instructions

1. Prepare potatoes: Peel then cut the potatoes in half or quarters (alternatively boil whole then peel and chop later) and place in medium-sized pot. Add about ½ a teaspoon of coarse sea salt and cover with cold water.

2. Boil potatoes: Cover and bring to the boil then lower the heat and simmer until the potatoes are fork tender. They need to be fully cooked but it's important not to overcook them. Drain and set aside to cool. In the meantime boil the eggs.

3. Boil eggs: Place the eggs in a small pot and add enough cold water just to cover them. Bring to the boil then turn off the heat and set aside for 10 minutes. Drain then fill the pot with very cold water (add ice if possible) and set aside for 30 seconds (they will peel better). Drain again then peel and cut the eggs into quarters. Set aside.

4. Prepare dressing: In a small bowl combine all the dressing ingredients and stir until smooth. Add salt and pepper to taste then refrigerate, covered, until you are ready to make the salad.

TIP: You can refrigerate the dressing for up to 3 days.

5. Assemble: To a large bowl add the potatoes, eggs, capers and dill, then pour in the dressing and stir gently to combine. Adjust the seasoning if needed and chill for 30 minutes before serving, if possible.

Serving suggestions

This potato salad with dill is perfect to serve with fish dishes such as pistachio crusted fish, hasselback salmon or salmon burgers. It's incredibly delicious with pickled herring, but works well also with chicken and pork dishes (as well as leftover cold meats).

Can I make potato and dill salad ahead

Yes, you can! You can make it a day in advance, cover and refrigerate. I recommend, however, doubling the dressing ingredients, stirring half into the salad and reserving the rest to add later. This is because the potatoes will absorb some of the sauce so it's a good idea to add a little more just before serving.

How to make it vegan

You can make this dill and potato salad vegan by omitting the eggs, using vegan mayo as well as yogurt and substituting maple syrup for the honey. Alternatively you can serve it with my vegan caesar dressing!

Variations

This potato dill salad is extremely versatile and you can use additional optional ingredients to make it a little differently every time. These include:

• Smoked salmon
• Ham
• Celery
• Scallions for garnish

Top tips

• Use salad potatoes, such as Alexandra/Charlotte potatoes (UK) or red, yellow or Yukon Gold potatoes.
• It's important not to overcook the potatoes (even salad potatoes can end up a little mushy if cooked for too long). 
• To save time you can boil the potatoes and eggs ahead and once cooled cover and refrigerate (overnight) until you are ready to assemble the salad.
• You can also make the dressing ahead and refrigerate it, covered (for up to 3 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 your potato salad with dill for 30 minutes before serving, if possible. 
• Best served within 3 hours (but can be made ahead if you prepare more dressing and reserve some to add just before serving, see section above).
• Refrigerate for up to 3 days.
• Not suitable for freezing. 

More salads with potatoes to try next

• Russian Olivier Salad Recipe
• Salmon Potato Salad with Dill Dressing
• Polish Beet Potato Salad

See also these other delicious salad recipes!

Recipe

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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