"A tangy potato salad using Italian dressing and fresh dill. I love this even though I am not a fan of potato salads. Can be made using all low-fat or fat-free products. Just as good." — LUKEYSMOM
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new potatoes, scrubbed and quartered
Italian-style salad dressing
chopped green onions
chopped fresh dill
I really liked this recipe. There are just a couple things I did differently. I made the dressing a couple hours ahead of time and refrigerated just the dressing to allow the flavors to blend. I then added the dressing to the potatoes while they were still fairly warm. Warm potatoes will absorb the dressing better than cold potatoes.
Not one of my favorites. Tasted like too much dill and too much onion.
I've made this dish 2 times, and my family loves it! I took the suggestion of one reviewer and put the italian dressing on the potatoes while they were warm, and placed the potatoes in the refrigerator to chill. I then cut them in desired pieces, and added the remaining ingredients. This is our choice of potato salads, we've tried the traditional ones, but we're hooked to this one!
Thank you for the idea to pour the Italian dressing over the HOT potatoes - the flavor of this potato salad is incredible. I omitted the dijon and put in 3 or 4 times the amount of dill. L-O-V-E this recipe. It's a keeper for life!! *I will reduce the amount of mayo next time just to save a few calories - it's creamy enough to make this adjustment.
My family really enjoyed this.The only things I did different was I added celery and dill pickles. I also used a regular onion because it was what I had.Very good recipe if you like food with a tang.
Hubs said he didn’t care for this so much as it didn’t have enough “goo” in it. He also commented it was on the bland side. In my opinion he’s wrong on both counts! What he didn’t love about it is exactly what I did! It’s not overly gooey and mayonnaise-y – the dressing is lighter and fresher than the standard mayonnaise-based potato salads. I didn’t use the commercial Italian dressing, choosing to make my own light vinaigrette (3 parts olive oil to 1 part white wine vinegar and a little minced garlic). As for it’s being bland, what?! You’ve got the fresh taste of the dill, the green onion and the tang of the lemon juice and Dijon. What I really liked about this was that you could actually taste the potatoes! So I guess this might be called a dressing for potatoes, not potato salad, where the flavor of the potatoes seems to typically get lost. Three stars from him, five from me – four stars between us.
Pretty much as is, except didn't have green onion so used regular. And I always use fat-free Miracle whip and Italian dressing. Different, and I liked it, but nothing that 'blew me away.' I actually liked it better before refrigerating it. Had I read them, I probably would have followed the others' suggestion to only add the Italian dressing to start.
Have made this twice and it was well accepted. Did as others said and put the Italian dressing on while potatoes were still hot. Had to cut potatoes in bite-size pieces because potatoes were large. Also added eggs & celery. Put all together then added mayo mixture. My 43 yr-old son still likes my "original."
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Dill Potato Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 124
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