Red Potato Salad with Dill

This super easy red potato salad with dill recipe is refreshing and delicious with delightfully fresh herbs and flavors.

I LOVE a good potato salad. You know, the delicious homemade kind that just makes you think of childhood and picnics. Not too bland, not too vinegar-y, just right.

For this version of red potato salad, I wanted to see if I could keep the creaminess intact but also lighten things up a little by replacing some of the mayonnaise with olive oil. Then, to achieve maximum flavor awesomeness I added fresh herbs like dill in addition to some Dijon mustard in the dressing. So delicious, and I'll never go back to the all-mayo version!

Looking for more warm weather favorites? You'll love this fresh berry salad or savory lacto-fermented carrots.

The ingredients

For this red potato salad, the ingredients are simple and also flexible. If you don't have one of the fresh herbs on hand or want to use the dried herb version, no worries! Or, substitute finely chopped shallots or onion for the scallions. It'll all still be delicious.

• red potatoes (organic if possible since we're leaving the skin on)
• celery
• scallions
• fresh chives
• fresh dill
• mayonnaise
• olive oil
• Dijon mustard
• champagne or white wine vinegar
• sea salt
• pepper

Pro tip: To add some extra protein to this side dish you can also add up to 4 hard-boiled eggs to this salad (see instructions below on how to make hard-boiled eggs.)

The method

For the potatoes, first wash them off using a colander (quick and easy), chop into bite-size pieces and place them in a large pot. Then, add enough cold water to the pot to just cover them and sprinkle some sea salt over everything for extra flavor.

Tip: You can either leave the skins on or peel the potatoes in this recipe. I prefer to leave them on for extra texture, nutrients and fiber.

Then, place the pot over medium-high heat until the water is boiling. Once it boils, set a timer for 15 minutes and check the potatoes with a fork at that point. If they are tender enough to easily pierce with a form, they're ready. If not, boil a minute or two more and check again until tender.

Once they're ready, just drain in the colander and set aside to cool.

How to make hard boiled eggs

If you're using eggs in this recipe, you can multitask and cook them at the same time as you're boiling the potatoes. Easy peasy.

Place the eggs in a smaller pot and cover them with cold water just like you did with the potatoes. Then, heat them over medium-high heat until boiling, and cook for 14 minutes. Promptly remove from heat and drain the hot water (carefully) as you add cool water from the faucet.

Pro tip: Try not to pour cool water over the shells directly to avoid cracking them; just pour it into the warmer water as the hot water slowly drains off.

Set the pot with cool water aside to let the eggs cool naturally.

While the potatoes and eggs are cooking, you can get everything else prepped and ready for final assembly.

Chop the celery, herbs and scallions, and then mix the mayo, olive oil, mustard and vinegar in a small bowl. Once the potatoes have cooled down, combine everything in a large bowl, add some salt and pepper to taste, and you're done! Any leftovers save well in the fridge for up to four days. Enjoy!

You might also like:

• Chicken Salad with Avocado
• Cherry Tomato Caprese Salad
• Perfect Homemade Mashed Potatoes