Have you tried a fresh, light take on the traditional Dill Potato Salad? My recipe is free of mayonnaise and has the most delicious zesty garlic-lemon dressing coating perfectly roasted potatoes. Only 25 minutes to make and heaven in every bite!
🥔 Why make my Dill Potato Salad?
A more traditional Dill Potato Salad is creamy and made with mayonnaise. My version is lighter and healthier and incredibly more delicious. This is why you'll love it,
- Roast Potatoes! Everybody loves them and they are especially delicious in a salad. There is nothing better than biting into a crunchy roasted potato coated with a delicious salad dressing.
- Very quick and easy to make. It only takes 25 minutes!
- Light and healthy.
- Flavour-packed, zesty salad dressing which can be made ahead and lasts for weeks in the fridge.
📝 Ingredients & Substitutions
- Potatoes - New season baby potatoes (also known as chat potatoes) are perfect for this salad. You don't need to peel them and they cook quickly and are loaded with flavour and nutrients. I use a mix of white and red potatoes and the salad looks even prettier with this mix. If using larger potatoes, scrub and wash the skin and cut each potato into quarters before proceeding with the recipe.
What Potatoes are best for salads?
Waxy potatoes are good for salads as they don't fall apart. These varieties have a waxy skin and lower starch content. This means they don't fall apart when boiling or mashing and hold their shape really well. They also roast and slice very well. Try these varieties - Kipfler, Dutch Cream, Yukon Gold, Dutch Cream and Desiree.
- French Shallot - These look like small, pink onions but have a milder flavour. They are classified as onions and used in French and Asian cooking. I use them chopped up in a salad when I want to add an allium "hit" but still keep it mild and sweet. If you can't find them, use a white salad onion or the white part of a spring onion (also known as shallots or scallion).
- Dill, Spring Onion & Capers - These add the salty, citrusy, grassy and spicy notes to the salad making the potatoes really shine.
- Salad Dressing - Instead of a heavy, creamy mayonnaise-based dressing traditionally seen in a Dill Potato Salad, I make a super light, super punchy but basic salad dressing with loads of lemon, garlic and mustard.
🔪 How to make a Dill Potato Salad?
- Cut baby potatoes in half. Mix with salt, pepper and olive oil. Spread on a tray.
- Roast in the oven until golden and crunchy.
3. Add all ingredients for the dill potato salad dressing in a bowl.
4. Mix until creamy and combined.
5. Chop dill, French shallots and spring onions.
6. Add roast potatoes, dill, shallots and French onions to a bowl.
7. Add salad dressing.
8. Mix well until combined and serve in a bowl.
🍽️ Serving Suggestions & Storage
Fully prepped salad keeps fresh in the fridge in an air-tight lidded container for up to three days. Salad dressing keeps fresh in the fridge for up to two weeks. Here are some delicious ways of eating this Dill Potato Salad
- With a grilled piece of fish or chicken. Light and tasty.
- Try with these Healthier Chicken Meatballs or these Sticky Marmalade Chicken Wings.
- As a side dish for this Italian Seafood Soup.
🧡 More Potato Recipes
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- 800g baby potatoes
- 1 tbsp olive oil
- pinch of salt, generous
- 1/4 cup (12 g) dill, packed, chopped
- 2 spring onions, sliced, green only
- 1 tbsp capers, chopped
- 2 French shallots, finely diced
for the dressing
- 2 tbsps olive oil
- 2 garlic cloves, minced
- 1/ tbsp wholegrain mustard
- 1 tbsp lemon zest
- 2 tbsps lemon juice
- 1/2 tsp flaky salt
- 1/4 tsp crushed black pepper
- Preheat oven to 220°C (200°C fan-forced)/425°F (390°F fan-forced).
- Scrub the dirt off the skin of the baby potatoes. Wash and pat dry them. Cut each potato into half. If the potatoes are slightly large, cut each into 3 pieces. Place in a bowl along with salt and olive oil. Toss and mix well.
- Spread potatoes on a large lined, rimmed baking sheet. Roast in the hot oven for 20 minutes Switch oven to the grill function at 220°C (200°C fan-force)/425°F (390°F fan-forced). Grill potatoes for 3-5 minutes until starting to brown. Remove from the oven and cool slightly (5 minutes)
- Prepare the dressing by mixing all ingredients for it in a bowl.
- Add dill, spring onion, capers, shallots and potatoes to a large bowl. Add the dressing. Toss and mix well until potatoes are coated evenly with the dressing. Serve immediately.