Have you ever tried a recent, gentle tackle the standard Dill Potato Salad? My recipe is freed from mayonnaise and has essentially the most scrumptious zesty garlic-lemon dressing coating completely roasted potatoes. Solely 25 minutes to make and heaven in each chew!

Dill Potato Salad in a bowl.
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🥔 Why make my Dill Potato Salad?

A more traditional Dill Potato Salad is creamy and made with mayonnaise. My version is lighter and healthier and incredibly more delicious. This is why you’ll love it,

  1. Roast Potatoes! Everybody loves them and they are especially delicious in a salad. There is nothing better than biting into a crunchy roasted potato coated with a delicious salad dressing.
  2. Very quick and easy to make. It only takes 25 minutes!
  3. Light and healthy.
  4. Flavour-packed, zesty salad dressing which can be made ahead and lasts for weeks in the fridge.

📝 Ingredients & Substitutions

Ingredients for Dill Potato Salad labeled.
  • Potatoes – New season baby potatoes (also known as chat potatoes) are perfect for this salad. You don’t need to peel them and they cook quickly and are loaded with flavour and nutrients. I use a mix of white and red potatoes and the salad looks even prettier with this mix. If using larger potatoes, scrub and wash the skin and cut each potato into quarters before proceeding with the recipe.

What Potatoes are best for salads?

Waxy potatoes are good for salads as they don’t fall apart. These varieties have a waxy skin and lower starch content. This means they don’t fall apart when boiling or mashing and hold their shape really well. They also roast and slice very well. Try these varieties – Kipfler, Dutch Cream, Yukon Gold, Dutch Cream and Desiree.

  • French Shallot – These look like small, pink onions but have a milder flavour. They are classified as onions and used in French and Asian cooking. I use them chopped up in a salad when I want to add an allium “hit” but still keep it mild and sweet. If you can’t find them, use a white salad onion or the white part of a spring onion (also known as shallots or scallion).
  • Dill, Spring Onion & Capers – These add the salty, citrusy, grassy and spicy notes to the salad making the potatoes really shine.
  • Salad Dressing – Instead of a heavy, creamy mayonnaise-based dressing traditionally seen in a Dill Potato Salad, I make a super light, super punchy but basic salad dressing with loads of lemon, garlic and mustard.

🔪 How to make a Dill Potato Salad?

Cut baby potatoes in half. Mix with salt, pepper and olive oil. Spread on a tray. Roast in the oven until golden and crunchy.
  1. Cut baby potatoes in half. Mix with salt, pepper and olive oil. Spread on a tray.
  2. Roast in the oven until golden and crunchy.
Add all ingredients for the dill potato salad dressing in a bowl. Mix until creamy and combined.

3. Add all ingredients for the dill potato salad dressing in a bowl.

4. Mix until creamy and combined.

Chop dill, French shallots and spring onions. Add roast potatoes, dill, shallots and French onions to a bowl.

5. Chop dill, French shallots and spring onions.

6. Add roast potatoes, dill, shallots and French onions to a bowl.

Add salad dressing. Mix well until combined and serve in a bowl.

7. Add salad dressing.

8. Mix well until combined and serve in a bowl.

Roasted Dill Potato Salad coates in a zesty dressing in a bowl.

🍽️ Serving Suggestions & Storage

Fully prepped salad keeps fresh in the fridge in an air-tight lidded container for up to three days. Salad dressing keeps fresh in the fridge for up to two weeks. Here are some delicious ways of eating this Dill Potato Salad

  1. With a grilled piece of fish or chicken. Light and tasty.
  2. Try with these Healthier Chicken Meatballs or these Sticky Marmalade Chicken Wings.
  3. As a aspect dish for this Italian Seafood Soup.

🧡 Extra Potato Recipes

Recipe

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Roasted Dill Potato Salad in a bowl with zesty dressing and a fork.
  • Preheat oven to 220°C (200°C fan-forced)/425°F (390°F fan-forced).

  • Scrub the grime off the pores and skin of the newborn potatoes. Wash and pat dry them. Lower every potato into half. If the potatoes are barely massive, minimize every into 3 items. Place in a bowl together with salt and olive oil. Toss and blend properly.

  • Unfold potatoes on a big lined, rimmed baking sheet. Roast within the scorching oven for 20 minutes Change oven to the grill operate at 220°C (200°C fan-force)/425°F (390°F fan-forced). Grill potatoes for 3-5 minutes till beginning to brown. Take away from the oven and funky barely (5 minutes)

  • Put together the dressing by mixing all substances for it in a bowl.

  • Add dill, spring onion, capers, shallots and potatoes to a big bowl. Add the dressing. Toss and blend properly till potatoes are coated evenly with the dressing. Serve instantly.

Potatoes – I take advantage of child potatoes (additionally referred to as chat potatoes) for this recipe. A mixture of white and crimson potatoes appears actually fairly. Child potatoes cook dinner rapidly however in case you are utilizing bigger potatoes, simply minimize every into quarters. The most effective varieties to make use of for this salad are waxy potatoes like Kipfler, Dutch Cream, Desiree, Pontiac and Yukon Gold. These have a decrease starch content material and do not collapse when boiling, mashing or slicing. They maintain their form rather well and are excellent for salads.
French Shallots – These seem like small, pink onions and have a milder style than onions do. If you cannot discover these, use the white a part of a spring onion or a white salad onion. Small crimson pickling onions are good too.
Capers – Chop capers earlier than including. Olives are a great substitute.
Wholegrain mustard – This provides a beautiful texture. If you have no, Dijon mustard is ok too.
Storage – Absolutely assembled salad will maintain within the fridge for as much as 3 days. Salad dressing stays recent within the fridge for as much as 2 weeks.
 

Energy: 8731kcal | Carbohydrates: 1963g | Protein: 227g | Fats: 19g | Saturated Fats: 4g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 7g | Sodium: 1034mg | Potassium: 47251mg | Fiber: 247g | Sugar: 89g | Vitamin A: 516IU | Vitamin C: 2216mg | Calcium: 1366mg | Iron: 88mg


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