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POTATO DILL SALAD

October 22, 2014 By Homa

Potato Dill Salad
This refreshing and simple Potato Dill Salad is made with steamed new potatoes, sliced onions and fresh dill.  A simple vinaigrette is all that is needed to bring out the wonderful flavors in this salad.  The Potato Dill Salad is good with fresh or dried dill. You can find fresh dill in most grocery stores year round. The Middle Eastern and Asian markets also carry it. In case you were out of luck and the stores were all out of fresh dill, don’t hesitate to use dried dill weed; it is readily available and works beautifully to make this delicious vegan salad.ingredients

This is all the ingredients that I use in this salad! Yes, NO mayonnaise!! Not every potato salad needs mayo, and this is a salad that we are delighted to do away with its calories. This salad is absolutely the best side for my Easy BBQ Ribs.

new potatoes
I usually don’t peel the potatoes for this easy Potato Dill Salad, because the skin tastes good, it adds color to the salad, and also it is a good source of iron and potassium. If you decide to leave the skin on, scrub the potatoes real well and remove any blemishes with the tip of a paring knife. However if you don’t like the skin, by all means go ahead and peel it, this salad tastes good either way.sliced onions
While the potatoes are cooking, slice a medium yellow or white onion very thin. Add the onions to a large bowl. I use both vegetable oil and olive oil because olive oil alone tends to solidify when chilled. Add apple cider vinegar, the oils, kosher salt and freshly cracked black peppers. Mix the ingredients and set aside. I have used fresh dill for this salad but if you would like to use dried dill weed, you need to add it to the bowl at this time.steamed potatoes
Add the potatoes to a steamer basket and steam them.  The potatoes are ready when you can poke them easily with a fork. Remove from the heat and cool for 10 minutes in the pot before transferring them to the bowl. You could also simply boil the potatoes in water, if that’s your preference.mixed
Add the warm potatoes to the bowl and toss with onion slices and vinegar; this makes the potatoes absorb a deeper vinegar flavor, and taste a lot better than cold potatoes that are just tossed in a vinaigrette! At this point, chill the salad for at least an hour.chopped dill

I have used chopped fresh dill in this salad, but I have also made it with dried dill previously, and it’s still pretty awesome!

tossed
Add chopped fresh dill before serving and toss.
Potato Dill Salad

Enjoy this refreshing Potato Dill Salad with any grilled meat, fish or vegetarian dishes. Some other salads that you might enjoy are: Salad Kalam, Three Bean Citrus Salad, Red Cabbage Jicama Salad, and my Egg & Red Bean Salad.

5.0 from 1 reviews
POTATO DILL SALAD
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Suggested chill time: 1 hour
Author: Homa
Recipe type: Salad/Side Dishes
Cuisine: Persian
Serves: 4-6
Ingredients
  • 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
Instructions
  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.
Notes
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.
3.5.3239

 

 

Filed Under: Potato dill salad, Quick & Easy, Recipe, Salads & Dressings, Side Dishes, Vegan, Vegetarian Tagged With: dill, new potatoes, No mayonnaise

« RED WINE SANGRIA COCKTAIL
SHIRINI NAPOLEONI شیرینی ناپلئونی | NAPOLEONS »

Comments

  1. Ferryal says

    March 12, 2016 at 2:26 pm

    Homa Jaan, Made your potato salad today for a side of grilled goodies. I must say it is fantastic. Simple yet, with complicated flavors. Followed the recipe exactly, with only a few minor changes, used only olive oil, omitting vinegar and adding onion and garlic powders (as love garlic) & to enhance the flavor. Great make ahead side as the more it sits in the fridge, the more the ingredients will meet and get acquainted. This is a keeper in my recipe box!

    Thank you for sharing your love of cooking with us all.

  2. Homa says

    March 12, 2016 at 5:11 pm

    Ferryal jan thank you for sharing your experience as well as your wonderful twist in making this recipe. I’m glad you’re trying my recipes and enjoying them. As always, I appreciate your input!

Homa

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