Potato Salad with Dill and Dijon – A unique and flavorful chilled salad recipe with new potatoes, mayonnaise, whole grain dijon mustard, vinegar and fresh dill.
I have retested and updated this recipe from the archives. It is one of my favorites. Enjoy!
Spanish explorers introduced potato salad to Europe during the 1500s. The earliest versions were made from boiled potatoes mixed with wine or vinegar and spices. The America version we are familiar with arrived with European settlers. The earliest recipes for potato salad were published during the mid 1800s and were made by coating boiled potatoes in a dressing made from vinegar, oil and herbs. Culinary historians believe this mixture was influenced by German cuisine, which tends to be a mix of spicy, sour and sweet. Mayonnaise was likely introduced to potato salad recipes around the 1920s and 1930s when brands like Best Foods, Miracle Whip and Hellman’s rose in popularity.
I made this potato salad over the weekend for Memorial Day and was reminded how delicious it is. When the weather warms up and we start our yearly outdoor feasting, this is one of my go-to chilled salad recipes. It’s evolved a bit over the years; I used to make it with mayonnaise only, but recently I started subbing half the mayo for Greek yogurt to lighten it up a bit. I think the substitute actually improves the flavor, and it definitely cuts down on calories. Whole grain Dijon mustard and fresh dill are game-changers here, they take an otherwise ordinary potato salad recipe to a whole new level. Don’t use regular Dijon mustard, the flavor is too sharp for this recipe. Whole grain is milder.
My husband loves this salad, he calls it “dangerously good.” Dangerous, because once we start eating it we can’t stop! If you’re making this for a barbecue or sharing at a picnic, you can easily double the recipe to feed more people. Looking for a dairy-free recipe? Substitute mayo or vegenaise for the Greek yogurt. Enjoy!
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Potato Salad with Dill and Dijon
Ingredients
- 2 pounds red new potatoes cut into 1-inch chunks peeled or unpeeled
- 1/4 cup nonfat Greek yogurt
- 1/4 cup mayonnaise or veganaise
- 3 tablespoons chopped fresh dill minced
- 1 1/2 tablespoons white wine vinegar or champagne vinegar
- 1 tablespoon whole grain Dijon mustard make sure it's whole grain!
- 2 1/2 teaspoons sugar
- 1/2 teaspoon salt (or more to taste) plus 2 tsp salt for potato cooking water
- 1/4 teaspoon black pepper or more to taste
- Sprig of fresh dill to garnish optional
NOTES
Instructions
- You can use peeled or unpeeled potatoes in this salad. If you decide not to peel them, make sure you scrub them very well to get rid of any residual dirt. Boil 3 quarts of water with 2 tsp salt. Add the new potato chunks to the salted water and bring back to a boil. Simmer for about 10 minutes until they become fork tender. Keep a close eye on them to make sure they don't overcook. As soon as they are tender, drain the potatoes, return them to the warm pot so they will dry out, and let them return to room temperature.In a bowl, whisk together Greek yogurt, mayonnaise, fresh dill, vinegar, whole grain Dijon mustard, sugar, salt and pepper to make a dressing.
- Place the cooled potato chunks in a salad bowl. Add dressing. Stir gently to combine until all potato pieces are evenly coated with the dressing. Taste and adjust seasoning as desired.
- Chill salad in the refrigerator for at least 30 minutes. Serve cold.
Nutrition
Tori, could this recipe be used during Passover? I am some what new to the rules for food during that time of year. Thank you. I have made the Apple Honey Challah and it is wonderful. Thank you for the braiding directions. I really enjoy your site.
Hi Kae, it’s kind of a complicated question because it depends on which tradition you are following. Mustard is not considered kosher for Passover by some Jews, but others allow it. More details on the specific laws here: https://toriavey.com/what-foods-are-kosher-for-passover/
How would it work with sweet potatoes?. I use my regular potato salad recipe with sweet potatoes. Hiw dill work with sweet potatoes?
Joy, that’s an excellent question… honestly I’m not sure how it will taste. It’s difficult to imagine it! If you try it will you let me know how you like it?
This is my basic potato salad! I made the decision to reduce all of my mayo- based salad dressings by using half mayo and half Greek non fat a few years ago. I feel it is greatly improved with some Vidalia onion and lots of celery. I sometimes also add tarragon to the dill mix, which is a nice switch.
This sounds so good!
Grey Poupon is awesome in potato salad.
My husband LOVES dill potato salad. I will be making this salad SOON!! Looks delicious.
i also add celery seed to my potato salad…..might be good in this recipe too!
This looks really good!
Mine too
One of my favorite flavor profiles… looks terrific!
Yum!
Oh, that looks wonderful!!!
Try it w / mayo, tarragon vinegar and white pepper and of course the dill
Tori this sounds good. I have my dill planted now in the garden.
Dill in potato salad is wonderful! A restaurant here makes it like that, best potato salad ever!
Oooh. Luscious.
Yum Tori ill makes this w no eggs.
U r killing me! This looks soooo good… drool! Too bad I’m low-carbing it right now.
Hello Tory,
I am Galina, who have write before. I have a potatoe recipe for salad I think you would like. Should I send you recipe?
Thank you.
Galina
Hi Galina, please do! I love sharing original family recipes on my blog. Here is the online form for recipe submissions:
https://toriavey.com/submissions/
Hi Tori, long time follower, first time writer. This recipe looked too delicious not to comment. Been enjoying making your dishes, especially the Passover menu! Keep up the great work!
Felicia