If you love potato salad as much as I do, wait until you taste my Potato Salad with Dill! It's a perfect marriage between German Potato Salad and the classic American Potato Salad. Trust me, this Dill Potato Salad Recipe will be the only recipe you will need. Yes, it's that good!
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.
About This 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.
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.—Marguerite
How to Make This Recipe
Boil potatoes for 30 minutes, or until potatoes can be pricked with a fork with very little resistance.
Add three large eggs to a saucepan and cover with cold water. Bring to a boil for a few minutes, then turn off the heat and cover for 12 minutes.
While the potatoes and eggs are boiling, fry six strips of bacon until crispy. Reserve two tablespoons of the bacon grease.
Chop the dill, onions, and celery.
Next, crumble the bacon, and peel and chop the boiled eggs.
Peel the boiled potatoes and cut into quarters. Cut each quarter into eight sections.
Add all the chopped ingredients to a large bowl and gently mix.
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.
What's the Difference Between German and American Potato Salad?
We can thank the Germans for introducing us to potato salad. Their version, however, is slightly different from our American potato salad.
It only makes sense to take the best of both to create this amazing Potato Salad with Dill recipe! Now, let's take a quick look at some of the differences between German Potato S
German Potato Salad
- Germans serve potato salad warm
- The salad dressing in German Potato Salad consists of oil or bacon grease, and vinegar.
- German potato salad is sweetened with sugar.
- Germans like to add bacon to their potato salad, and who can blame them?
- Parsley is sometimes added to German Potato Salad.
American Potato Salad
- American Potato Salad is served cold.
- The dressing is usually made with mayonnaise or a combination of mayo and mustard.
- Americans sometimes add boiled eggs to their potato salad.
- Dill is commonly added to American Potato Salad.
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German American 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)
- ½ cup mayonnaise
- 1 tsp. mustard
- 2 T. bacon grease
- 2 T. red wine vinegar
- 1 tsp. salt (or ½ tsp. salt & ½ tsp. lava salt)
- ½ tsp. black pepper
- Boil potatoes for 25 to 30 minutes. Or until potatoes can be pricked with a fork with very little resistance.
- Hard boil 3 eggs.
- While the potatoes and eggs are boiling, fry six strips of bacon until crispy. Reserve two tablespoon of the bacon grease.
- Chop the dill, onions, and celery, if using. I used a combination of red onion and green onion, but you can use either.
- Next, crumble the bacon, and peel and chop the boiled eggs.
- Peel the boiled potatoes and cut into quarters. Cut each quarter into eight sections.
- Add all the chopped ingredients in a large bowl and gently mix.
- 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.
Marguerite Amstadt says
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.
Thank you, Marguerite, for both trying the recipe and for your review!
Kelly Methey says