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    You Are Here Home » Appetizers

    Published: Jun 22, 2018 Updated: Jul 15, 2023 by Hilda Sterner | This post may contain affiliate links 3 Comments

    Dill Potato Salad

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    dill potato salad

    If you love potato salad as much as I do, wait until you taste my Dill Potato Salad! It's a perfect marriage between German Potato Salad and the classic American Potato Salad. Serve with Smoked Tri Tip or Grilled Boneless Chicken.

    dill potato salad

    I developed the tasty recipe over many years of experimenting. It even got the approval of my German mother-in-law! If you want to add another culture into the mix, serve it with my Sumac Chicken or Kabob recipe.

    Potato Salad may definitely be one of my guilty pleasures. If you don't feel the same, this dill potato salad recipe just might change your mind.

    I love both the creamy texture of the potatoes, eggs, and dressing mix, along with the crunchiness of the bacon, onions, and celery. And can we talk fresh dill for a second? Talk about an herb that makes everything taste better! It's definitely my favorite herb!

    Be sure to use fresh dill instead of dried dill weed, there is a BIG difference in taste.

    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒 What You Need For This Recipe
    • 🔖 Ingredients & Substitutions
    • 🥔 How to Make Dill Potato Salad
    • 🤷🏻‍♀️ FAQS
    • 👩🏼‍🍳Pro Tips
    • 🥗Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 Why This Recipe Works

    • Dill potato salad is not only delicious, but easy to prepare!
    • You can make this side dish ahead of time. It actually tastes even better the second day!
    • Because this dill potato salad has bacon and eggs, it's higher in protein than most potato salads.

    🛒 What You Need For This Recipe

    dill potato salad ingredients

    🔖 Ingredients & Substitutions

    • Potatoes: Choose from Idaho, Russet, or waxy potatoes such as new potatoes (if you want your potato cubes to keep their shape and not fall apart).
    • Eggs: Three boiled eggs
    • Bacon: Crumbled bacon is added to the salad and some of the bacon grease is added to the dressing.
    • Dill: Please no dill weed, only fresh dill will do!
    • Onion: Red onion, scallions, or a combination of both
    • Celery: A few stalks of celery for crunch
    • Mayo: Regular mayonnaise or low fat
    • Mustard: Plain yellow mustard
    • Vinegar: Red wine vinegar
    • Seasoning: Salt & black pepper

    *See recipe card for exact measurements!

    🥔 How to Make Dill Potato Salad

    Step 1: Boil potatoes for 25 minutes, or until potatoes can be pricked with a fork with very little resistance. In another pot, add 3 large eggs and cover with cold water. Bring to a boil for a few minutes, then turn off the heat and cover for 12 minutes.

    Pro Tip: Covering the pot of potatoes as they cook will help them to cook faster.

    Step 2: Fry six strips of bacon until crispy and drain on paper towels. Reserve 3 tablespoons of the bacon grease.

    Step 3: Chop dill, onions, and celery. Next, chop or crumble bacon and peel and chop the cooled boiled eggs and potatoes.

    Step 4: Add all the chopped ingredients to a large bowl and gently mix to combine.

    Prepare Dressing

    Mix all the salad dressing ingredients, including the reserved bacon grease. Pour the dressing over the chopped ingredients and stir gently until combined. Chill a few hours until ready to serve.

    spooning dill potato s salad out of bowl

    🤷🏻‍♀️ FAQS

    What's the Difference Between German and American Potato Salad?

    Germans serve potato salad warm. The salad dressing consisted of bacon grease and vinegar. German potato salad is also sweetened with sugar. Finally, German potato salad has bacon.

    American potato salad is served cold. The dressing is made with a combination of mayo and mustard. Americans sometimes add boiled eggs and fresh dill to their potato salad.

    How do you make potato salad not soggy?

    To keep your potato salad from getting soggy, make sure the potatoes are drained well and cooled off before mixing them with the other ingredients.

    Can you make dill potato salad ahead of time?

    Yes, dill potato salad can be prepared a day in advance, however, sometimes the seasoning needs to be adjusted prior to serving.

    dill potato salad in a glass bowl with a red towel behind it

    👩🏼‍🍳Pro Tips

    • If using waxed potatoes, the peel can be left on since it's very thin.
    • Be sure to allow the potatoes to cool before mixing them with the other ingredients!
    • Store leftover potato salad in the fridge, in an air tight container for up to 5 days.

    🥗Related Recipes

    • chickpea salad (balela)
      Balela (Middle Eastern Chickpea Salad)
    • merchanos
      Tasty Mashed Potatoes, Assyrian Style (Merchanos)
    • Citrus Salad Dressing
    • potato chops and salad
      Potato Chop Recipe

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    potato salad in a bowl

    Dill Potato Salad

    A tasty combination of American and German potato salad with bacon, boiled eggs, vinegar, and fresh dill!
    5 from 41 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8 people
    Calories: 276kcal
    Author: Hilda Sterner

    Ingredients

    Potato Salad

    • 2 lbs. potatoes (approx. 6 medium Idaho potatoes)
    • 3 large eggs (boiled)
    • 6 strips bacon
    • ⅓ cup fresh dill
    • ⅓ cup onion (purple, green, or mix of both)
    • 2 stalks celery ribs (diced)

    Dressing

    • ½ cup mayonnaise
    • 1 teaspoon mustard
    • 2-3 tablespoon bacon grease
    • 2 tablespoon red wine vinegar
    • 1 teaspoon sea salt
    • ½ teaspoon black pepper

    Instructions

    • Boil potatoes for 25 minutes, or until potatoes can be pricked with a fork with very little resistance. In another pot, add 3 large eggs and cover with cold water. Bring to a boil for a few minutes, then turn off the heat and cover for 12 minutes.
    • Fry six strips of bacon until crispy and drain on paper towels. Reserve 2 to 3 tablespoons of the bacon grease.
    • Chop dill, onions, and celery. Next, chop or crumble bacon and peel and chop the cooled boiled eggs and potatoes.
    • Add all the chopped ingredients to a large bowl and gently mix to combine.

    Prepare Dressing

    • Mix all the salad dressing ingredients, including the reserved bacon grease. Pour the dressing over the chopped ingredients and stir gently until combined. Chill a few hours until ready to serve.

    Notes

    • Covering the pot of potatoes as they cook will help them to cook faster.
    • If using waxed potatoes, the peel can be left on since it's very thin.
    • Be sure to allow the potatoes to cool completely before mixing them with the other ingredients!
    • Store leftover potato salad in the fridge, in an air tight container for up to 5 days.

    Nutrition

    Serving: 1serving | Calories: 276kcal | Carbohydrates: 15g | Protein: 7g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 88mg | Sodium: 560mg | Fiber: 3g | Sugar: 0g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    Sharing is caring!

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    Comments

    1. Marguerite Amstadt says

      July 05, 2019 at 7:27 am

      5 stars
      This was a great side dish to my 4th of July celebration dinner. I appreciate having a fresh new recipe for a potato salad and this was it. Thank you Hilda for another wonderful recipe.

      Reply
      • HildaSterner says

        July 05, 2019 at 7:28 am

        Thank you, Marguerite, for both trying the recipe and for your review!

        Reply
    2. Kelly Methey says

      July 04, 2019 at 8:37 am

      5 stars
      Sounds delicious!

      Reply

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