Dill Potato Salad
Inspired by techniques from America's Test Kitchen and Serious Eats.
This dill version follows the classic creamy potato salad method, but flavours the cooking water and vinegar with fresh dill, lightens the dressing with soured cream, and leaves out the egg, celery and red onion in favour of dill and spring onion.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- large saucepan
- colander
- rimmed baking tray
- large bowl
- flexible spatula
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 220 kcal |
| Protein | 3.6 g |
| Carbohydrate | 27.2 g |
| of which sugars | 1.7 g |
| of which free sugars | 0.1 g |
| Fat | 11 g |
| of which saturates | 2.3 g |
| Fibre | 3.4 g |
| Salt | 0.83 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Potatoes
- 1.2 kg waxy or all-purpose potatoes (such as Charlotte or Yukon Gold), peeled
- 15 g fine salt, for the cooking water
- 3 tbsp cider vinegar, divided
- 20 g dill stalks (from the bunch), tied together flavour the water; discarded
Dressing
- 100 g mayonnaise (check the label: distilled vinegar only)
- 60 g soured cream
- 1 tbsp mild yellow mustard (check the label: distilled vinegar only)
- 4 tbsp chopped fresh dill fronds
- 3 spring onions, green parts, thinly sliced
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
- 1
Infuse the vinegar. Stir 1 tbsp of the chopped dill into 2 tbsp of the vinegar and leave to steep while you prepare the potatoes. Steeping the chopped herb straight in the vinegar carries dill flavour right through the potatoes rather than leaving it sitting on top.
- 2
Cook with dill stalks. Cut the potatoes into 2 cm cubes and place in a pan with cold water to cover by 2 cm, the 15 g salt, 1 tbsp of the vinegar and the tied dill stalks. Bring to the boil, then simmer gently for 8-10 minutes until a knife slides in but the cubes keep their shape. The stalks flavour the water as the potatoes cook, then get lifted out once their job is done.
- 3
Dress while warm. Drain the potatoes, discard the dill stalks, and spread the cubes on a tray. Sprinkle at once with the dill-infused vinegar, since warm potatoes take up the flavour far better than cold ones. Leave to cool for 30 minutes.
- 4
Make the dressing. In a bowl, stir together the mayonnaise, soured cream, mustard and the last 1 tbsp vinegar. Mix in the remaining chopped dill fronds and the sliced spring onion greens. Soured cream keeps this dressing lighter and a touch tangier than an all-mayonnaise version.
- 5
Fold, season and chill. Fold the cooled potatoes gently into the dressing, then season with the salt and pepper. Cover and chill for at least 1 hour so the dill flavour settles into the potatoes. Keep the salad cold and don't leave it out for more than 2 hours.
Storage
Keep covered in the fridge for up to 3 days; freezing isn't suitable, as the soured cream and mayonnaise will separate. Serve chilled rather than reheating. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
