Dill Potato Salad

Ever wondered how to make the best potato salad from scratch? It’s easier than you think! This recipe has all the traditional tastes you love, like garlic and paprika. But, we’ve added a special twist - the fresh, cool flavour of dill and zesty Dijon mustard. This summer salad will have them coming back for seconds.

Prep Time
10 minutes
10 minutes cooling time
Cook Time
15 minutes
4 to 6 servings / approximately 1½ cups (375 ml) vinaigrette
For the sweet dill vinaigrette dressing:
  • ⅓ cup + 1 tbsp (98 ml) apple cider vinegar
  • ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
  • 4 tbsp (10 g) fresh dill, roughly chopped or 4 tsp (4g) dried dill
  • 1 tbsp (15 ml) Dijon or grainy mustard
  • 2 tsp (2 pcs / 6 g) garlic, minced
  • 2 tsp (12 g) salt
  • ½ tsp (1 g) black pepper, preferably freshly ground
  • ¼ tsp (1 g) smoked paprika
  • ⅔ cup (167 ml) extra-virgin olive oil
For the salad:
  • 2½ lbs (1135 g) new potatoes, sliced into thick discs (If potatoes are small, cut lengthwise in half. Otherwise cut lengthwise into thirds.)
  • 5 cups (1250 ml) cold water
  • 3 tbsp (45 ml) apple cider vinegar, divided
  • 2 tbsp (36 g) salt
  • ½ cup (38 g) green onions (and/or chives), thinly sliced

Step 1

In a medium bowl whisk together apple cider vinegar and the Redpath® Golden Yellow Sugar until thoroughly combined. Whisk in the fresh or dried dill, mustard, minced garlic, salt, black pepper, and smoked paprika until mixture is homogeneous. Slowly drizzle in the olive oil while continually whisking. The vinaigrette should be emulsified

Step 2

In a large pot, add the sliced new potatoes, cold water, 4 tsp (20 ml) of the apple cider vinegar, and the salt. Place onto high heat and bring to a boil while stirring to dissolve the salt. Reduce heat to medium and simmer until potatoes are tender; approximately 15 minutes.

Step 3

Drain the potatoes, spread on a baking sheet, and immediately sprinkle and toss the remaining 5 teaspoons (25 ml) of vinegar with the potatoes. Cool slightly (potatoes should still be warm); 10 minutes.

Step 4

Whisk and transfer ½ cup (125 ml) of the vinaigrette dressing into a large serving bowl. Add in the warm potatoes. Sprinkle in the sliced green onions. With clean hands or salad servers, toss potatoes until thoroughly dressed with the vinaigrette and green onions.

Step 5

If desired, garnish with sprigs of fresh dill, green onions, or chives.

Step 6

Serve warm, at room temperature, or chilled. Any leftovers can be kept in an airtight container in the fridge for up to 5 days.

Dill Potato Salad