Potato Salad with Dill


"I stumbled across this recipe many years ago while surfing the web and it has become a favorite. A departure from the usual eggs/mustard/pickles type of potato salad, it is best made with buttery new potatoes."
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Original recipe yields 12 servings

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  • Prep

  • Cook

  1. Clean, cut up, and boil potatoes in salted water.
  2. Drain and set aside to cool slightly but don't chill.
  3. Blend next 7 ingredients in food processor.
  4. Stir in dillweed.
  5. Taste the dressing and adjust seasoning.
  6. Stir in green onions.
  7. While potatoes are warm, stir in half the dressing.
  8. Chill both salad and dressing until serving time.
  9. Stir in enough dressing to make salad as creamy as you like it just before serving.
  10. Best made several hours before serving.


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