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.
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.
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.
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.
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.
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.
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!
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.
- 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
- 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.
- 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.
- While the potatoes are cooking, peel and slice the onion very thin, add to a large bowl.
- 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.
- Remove the cooked potatoes from heat and allow to cool in the pot for 10 minutes.
- Add the warm potatoes to the onion mix and toss to coat. Adjust salt and pepper to your taste.
- Chill for at least an hour.
- Add ¼ cup chopped fresh dill to the chilled salad and toss well to coat the potatoes.