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Jessica T. Brown

30 Minutes Creamy Dill Potato Salad

A creamy dill potato salad combining tender boiled potatoes with a tangy, herb-infused dressing. Ready in just 30 minutes, it’s a quick, flavorful side perfect for any meal or gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American, bbq, picnic
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds small potatoes
  • ¾ cup mayonnaise
  • 1 small onion finely diced
  • 2 teaspoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 small garlic clove minced
  • 1 tablespoon lemon juice
  • 4 tablespoons fresh dill finely chopped
  • Salt and pepper to taste

Equipment

  • 1 Large Pot
  • 1 Large Mixing Bowl
  • 1 Sharp Chef’s Knife
  • 1 Measuring Cups and Spoons Set
  • 1 Wooden Spoon or Silicone Spatula

Method
 

  1. Prepare and Boil Potatoes:
    Begin by thoroughly washing the small potatoes under cold running water to remove any dirt or debris.
    Place the cleaned potatoes in a large pot and cover them with enough water to submerge them completely.
    Bring the water to a rolling boil over medium-high heat, then reduce the heat to maintain a gentle boil.
    Cook the potatoes for about 20 minutes, or until they become tender enough to be easily pierced with a fork but still hold their shape.
  2. Make the Creamy Dill Dressing:
    While the potatoes cook, take a large mixing bowl and combine the mayonnaise, finely diced onion, Dijon mustard, olive oil, minced garlic, lemon juice, and freshly chopped dill.
    Season the mixture with salt and pepper to taste.
    Use a whisk or spoon to blend these ingredients thoroughly until the dressing is smooth, creamy, and well balanced in flavor.
  3. Slice the Cooked Potatoes:
    Once the potatoes are tender, drain them carefully using a colander and allow them to cool just enough to handle safely.
    Using a sharp chef’s knife, slice the potatoes into halves or quarters, depending on their size.
    The goal is to keep the potato pieces intact without mashing, so they maintain a pleasant texture in the salad.
  4. Combine Potatoes and Dressing:
    Gently transfer the sliced potatoes into the bowl with the creamy dill dressing.
    Using a wooden spoon or silicone spatula, fold the potatoes into the dressing carefully, ensuring each piece is evenly coated.
    Take care not to break the potatoes apart; a light hand will keep the salad’s texture intact.
  5. Chill and Serve:
    Allow the potato salad to cool to room temperature, giving the flavors time to meld together.
    Once cooled, cover the bowl tightly with plastic wrap or transfer the salad into an airtight container and refrigerate it for at least 1 hour before serving.
    This chilling step enhances the freshness and makes the salad more refreshing and satisfying when served.

Notes

  • For best results, use small, waxy potatoes like red or new potatoes that hold their shape well after boiling.
  • Fresh dill is key to the vibrant flavor; avoid dried dill for this recipe.
  • If you prefer a tangier dressing, add a bit more lemon juice or Dijon mustard according to taste.
  • This salad can be made a day ahead, making it ideal for meal prep or entertaining.
  • Store leftovers in an airtight container in the fridge for up to 3 days.