This fresh dill potato salad recipe has big flavor with no mayo, tossed in olive oil, vinegar, capers, and garden herbs. It’s the potato salad I bring to every summer cookout and picnic!
Dill is often dwarfed by basil, but it’s one of the tastiest herbs around. Every year I grow dill in my garden and I’m always itching to find ways to use it. This dill potato salad is one of my favorites: tangy potatoes, drenched in a naturally creamy sauce made with olive oil and vinegar, punchy fresh herbs, and savory capers to round it out.
Like the German potato salad I grew up with, this dill potato salad has no dairy to speak of, making it vegan and plant-based too. And man is it flavorful: it always disappears very quickly at my house!
5 Star Reader Review
“I have made this a few times and it is one of my favorite potato salads. I’m not crazy about mayo so this really works for me. The half cup of water added is a great idea.” -Florence
Why You’ll Love This Recipe
- It’s fresh and simple, no mayo required. I modeled this dill potato salad off of my French potato salad, which was inspired by Julia Child. It’s a potato salad with no mayo: it features a simple sauce of olive oil and vinegar.
- It’s so delicious. The potatoes soak up vinegar and salty water while they’re still warm, breaking down to create their own naturally creamy sauce. From there, it’s just olive oil, shallot, capers, and loads of fresh dill.
- It’s crowd pleasing and works for many diets. Bring it to cookouts and picnics and it works for vegetarian, vegan, gluten-free, and Mediterranean diet eaters.
How To Make This Dill Potato Salad
The way that the seasoning is added to the potatoes makes it into a naturally creamy, gooey texture. Here’s what I learned from Julia Child on the best way to make a dill potato salad that’s full of serious flavor:
- First, boil the potatoes whole until they’re fork tender. Drain and allow them to cool, then when they’re cool enough to touch cut them into bite-sized pieces.
- Place the warm potatoes in a bowl and mix them with white wine vinegar, shallot, kosher salt, and here’s the kicker: ½ cup warm water. Let this mixture stand for 5 minutes, stirring occasionally. The potatoes will absorb the water and and a runny sauce will form! (If you didn’t add water, the potatoes would simply dry out.)
- After the rest time, then add the olive oil, capers and herbs and mix to combine. The potatoes will continue to break down a little and form a gooey texture.
What to Serve with Dill Potato Salad
This dill potato salad is built for summer and it goes with almost anything you could think of. A few of my favorite pairings:
- As part of a spread of summer side dishes
- Grilled shrimp skewers for a quick weeknight dinner
- Easy baked salmon when I want something Mediterranean
- Easy grilled tofu for a vegan-friendly cookout plate
- Burgers, bratwurst, or anything else off the grill
How to Store Leftovers
Leftover dill potato salad keeps in an airtight container in the fridge for up to 4 days. Allow it to sit at room temperature for 15 to 20 minutes before serving leftovers. I would not suggest freezing this salad, since the texture of the potatoes is grainy after thawing.
Dietary Notes
This dill potato salad recipe is vegetarian, gluten-free, plant-based, dairy-free, and vegan.
Dill Potato Salad
Pin RecipeThis fresh dill potato salad recipe has big flavor with no mayo, tossed in olive oil, vinegar, capers, and garden herbs. It’s the potato salad I bring to every summer cookout and picnic!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
- 3 pounds baby yellow potatoes
- ¼ cup minced shallot (about 1 large)
- ¼ cup fresh dill, minced
- 2 tablespoons fresh parsley
- 3 green onions, optional
- ¼ cup white wine vinegar
- 1 teaspoon kosher salt
- ¼ cup capers, drained
- 2 tablespoons olive oil
- Fresh ground pepper
Instructions
- Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).
- Mince the shallot. Finely chop the dill and parsley. Thinly slice the green onions, if using.
- When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and ½ cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
- Add the dill, parsley, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary (I usually add ¼ teaspoon more). Serve warm or room temperature. Stores up to 4 days refrigerated.
Notes
Inspired by The Way to Cook by Julia Child
from A Couple Cooks https://ift.tt/u3m6EKw
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