Go Back
+ servings
Potato Salad in Grey Bowl

Dill Potato Salad

This dill potato salad is made even tastier with the addition of greens onion, dill pickles and lots of refreshing herbs and microgreens!
5 from 5 votes
Print Pin
Course: Salad, Side Dish
Cuisine: American
Keyword: dill potato salad
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6 people
Calories: 221kcal


For the potato salad dressing

  • 125ml/1/2cup mayonnaise (low fat is fine)
  • 1 tbsp white wine vinegar or lemon juice
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp black pepper
  • 1 tbsp water to loosen the dressing to right consistency

For the dill potato salad

  • 4 potatoes, boiled and cooled
  • 6 eggs, hard boiled
  • 4 small dill pickles Polish gherkins in the UK
  • 3-4 green onions
  • 2 tbsp fresh dill, divided
  • salt to taste
  • 1-2 tbsp microgreens such as cress optional


For the potato salad dressing

  • In a small bowl whisk together the mayonnaise, white wine vinegar and dijon mustard with a pinch of black pepper, then loosen with 1 tbsp of water to achieve a salad dressing consistency.

For the dill potato salad

  • Cook eggs and potatoes in their skins, cool. (See the article for what potato varieties to use.) Peel both and set aside.
  • In a large bowl combine the diced potatoes, hard boiled eggs, chopped dill pickles, sliced green onions, and 1 tbsp of fresh dill. Add the salad dressing and mix gently taking care not to mash the ingredients. Add salt to taste after you add the salad dressing. Refrigerate for 2 hours to allow the flavours to blend.
  • Sprinkle with the remaining chopped dill and microherbs before serving.


Calories: 221kcal | Carbohydrates: 27g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 167mg | Sodium: 638mg | Potassium: 770mg | Fiber: 3g | Sugar: 3g | Vitamin A: 412IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 2mg