Prep time
Cook time
Total time
Suggested chill time: 1 hour
Recipe type: Salad/Side Dishes
Cuisine: Persian
Serves: 4-6
  • 1 ½ pounds new red potatoes, unpeeled
  • 3 cups of cold water
  • 1 medium yellow or white onion, peeled and sliced thin
  • ⅓ cup apple cider vinegar
  • ¼ cup vegetable oil
  • ⅛ cup olive oil
  • ¼ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • ¼ cup chopped fresh dill, or 1 TBSP dried dill weed
  1. Scrub and wash the potatoes carefully. Remove all the blemishes with the tip of a paring knife. Cut the potatoes into 1 ½ -inch pieces.
  2. Place a steamer basket inside a 6-Qt stockpot and add 3 cups of water. Bring the water to a boil over medium high heat. Reduce the heat to medium. Add the potatoes. Cover and cook for 15 minutes, or until the potatoes are fork tender but firm.
  3. While the potatoes are cooking, peel and slice the onion very thin, add to a large bowl.
  4. Add the apple cider vinegar, vegetable oil, olive oil, salt and pepper to the onions slices and mix with a spoon. If using dried dill weed, add it to the bowl at this time. Set aside.
  5. Remove the cooked potatoes from heat and allow to cool in the pot for 10 minutes.
  6. Add the warm potatoes to the onion mix and toss to coat. Adjust salt and pepper to your taste.
  7. Chill for at least an hour.
  8. Add ¼ cup chopped fresh dill to the chilled salad and toss well to coat the potatoes.
When using dry dill weed it is best to add it to the dressing with sliced onions and let it sit for a few minutes. This helps soften the dried dill and the salad tastes better. If you are using fresh dill, chop and add it to the chilled salad right before serving.
Recipe by Persian Mama at https://persianmama.com/new-potato-dill-salad/