Recipe by bonmot
"Cucumbers add crunch to this simple dill potato salad. I have tried other vinegar, but I find that I prefer it with apple cider vinegar."
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red potatoes, cut into 3/4-inch cubes
chopped fresh dill, or to taste
salt and pepper to taste
cucumber - peeled, seeded, and finely chopped
green onions, sliced
I had only russet potatoes, so that's what I used, and I had no fresh dill, so used dried. For our taste, 2 Tbsp cider vinegar was too much because it really thinned out the dressing (it was almost like a salad dressing) and was a little too tart for us...I added a pinch of sugar. I compensated on the dressing consistency by adding more mayo which yielded a nice smooth dressing that wasn't falling off of the potatoes. This was a nice change from the typical mayo-based potato salad, and in the future, I will reduce the vinegar to 1 Tbsp. Thanks, bonmot, for sharing your recipe. UPDATE 8.17.12 I had some left from dinner and was surprised this morning when I looked in the fridge that it held up great! Wondered if the cukes would break down overnight, making it runny. It looks exactly like it did yesterday. Sooooo you can make it ahead of time with no concern that it'll be runny the next day.
Mine turned out kind of bland and dry (not a lot of dressing). I'm not sure what I did wrong...But, it was fun to make and try something new.
Love this! Thanks for sharing! Used lemon cucumbers.
Hooray! an easy, simple and delicious recipe that deviates from the norm. I love dill and decided on a whim this morning to add it to my basic recipe, but then got a little nervous about the outcome. Lo and behold, I found your recipe which confirmed my hunch that it was a good idea! I'm going to add the green onion and cucumber instead of the usual yellow onion and celery. What's funny too is that I also use apple cider vinegar in my recipe. Great minds think alike. Fantastic!! thanks. :-)
I thought this tasted good. I liked how fairly quick it was to make and that it had a crunch, but not from raw celery and onions. I did only get about 3 servings though. After I started making it I realized I only had 1 green onion, so I just used that. For the dill I subbed 2 small pinches of dry as it is more affordable and what I had on hand. I also cooled the potatoes, ran them under some cold water, and then refridgerated them after draining for about 1 hour. For the dressing I used white wine vinegar with lite mayo. However, I think I would prefer the cider vinegar and regular mayo. My dressing got a little thin, which I believe was from using lite mayo. That was my fault though. Ty
We had this tonight because it had no celery and it was very tasty! I had to make a couple of substitutions based on what I had: rice vinegar for the cider vinegar and bell pepper for the cucumber. We will definitely have this again because it is super easy and we normally have some type of crunchy vegetable on hand. It paired very well with roasted red pepper grilled chicken and grilled corn - the mild vinegar really complemented the rest of the meal. We will definitely have again.
I substituted new potatoes and a half teaspoon of dried dill. This is an excellent salad, and the longer you leave it in the fridge, the more the flavors blend together.
I had fresh dill that I needed to use up and this seemed like a simple recipe, so I went for it. This was very easy to make, with few ingredients and was exactly what I was looking for… tangy, creamy and delicious. I do not miss the mustard or celery at all. My husband and I both agree that this will become our go to recipe for potato salad. Thank you so much for submitting!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Potato Salad with Dill
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 80
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