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.
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.
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🧐 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
🔖 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.
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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.
🤷🏻♀️ FAQS
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.
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.
Yes, dill potato salad can be prepared a day in advance, however, sometimes the seasoning needs to be adjusted prior to serving.
👩🏼🍳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
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Dill Potato Salad
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.
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.
HildaSterner says
Thank you, Marguerite, for both trying the recipe and for your review!
Kelly Methey says
Sounds delicious!