easy potato dillweed salad
Salads

Easy Fresh Summer Dilly Baby Potato Salad Without Mayo.

Cooks in 15 Minutes Difficulty Easy 0 comments

You will fall in love with the fresh summer flavor of this easy dillweed potato salad. The infusion of fresh summery dillweed is so abundant that it will have your guests asking for more. The best part of this easy salad is the lightness of the dressing! Made with mustard, honey, and sour cream, it’s a lighter potato salad version you can enjoy all summer.

When you think of outdoor summer BBQ season and family picnics, what’s the one thing that comes to mind? For me, it’s potato salad. We always had our family’s traditional potato salad as a side to every summer BBQ. It’s also a great big salad for potlucks, but sometimes you want a different flavor profile. This easy dillweed salad brings it! All the fresh flavor of summertime dillweed and tasty red onion marinated in a sweet vinegary dressing. Oh my, this salad doesn’t last long~it’s that good!

Usually, I would use a regular bag of taters for potato salad. Still, this salad is slightly more elevated than the run-of-the-mill mayo-dressed salad it calls for, those super tasty cute mini potatoes. I grew up loving the small potatoes we would dig up. That’s why I was excited when I started to find the mini potatoes in the store from the Little Potato Company! I often use these potatoes for something a little different.

The potatoes from the Little Potato Company cook up to a perfect creamy texture needed for a quality potato salad like this. 

Why You Will Love This Simple Summer Salad

It’s so simple it makes itself perfect for those times you may be short of time before a potluck. With just a few ingredients and minimal prep, you can whip up a delicious dish in no time, even when you’re in a rush.

Double or even triple it. You can easily make more if you have a big family gathering. Just double or triple the ingredients, and you’ll have plenty to go around. It’s a convenient way to ensure everyone gets a taste of this delicious salad!

It’s refreshing. This potato salad is an excellent change from the classic potato salad with its mayonnaise base. Its mustard dressing and fresh dillweed give it a lighter, more vibrant flavor that perfectly complements the sunny vibes of summer.

dillweed potato salad baked chicken drums steamed broccoli

Let’s get to the root of this tuberiffic summer salad!

To begin, thoroughly wash the mini red potatoes and carefully halve them. Be sure to remove any eyes from the potatoes. Potato eyes are unsuitable as they contain a natural compound, solanine, which can be toxic if eaten in high quantities. Also, potato eyes tend to be bitter and have an unpleasant texture. One bag of mini potatoes is typically sufficient to serve four to six people, depending on their appetite. For the freshest flavor, incorporate a generous amount of chopped fresh dillweed. However, you can adjust the quantity if you prefer a milder taste. The aroma of fresh dill always transports me back to joyful moments in the garden, especially during the bustling pickling season.

Once the potatoes are fork tender, drain them and pat them dry with a paper towel. Patting the excess moisture off the cooked potatoes will help to make the best potato salad by allowing the dressing to stick to the waxy potatoes better and keep the salad. It also keeps unneeded excess water from diluting the dressing. Combine them with the chopped dill and diced red onion. Opting for red onion not only adds a pop of color but also tends to have a milder and sweeter flavor compared to white onion, enhancing the overall balance of the salad. These three ingredients form the heart of this simple, perfect side dish.

However, the true magic of this summer potato salad lies in its dressing, which brightens the otherwise plain, tender potatoes. Prepare the homemade salad dressing in a small bowl by combining sour cream, Dijon mustard, seedy mustard, honey, olive oil, freshly minced garlic cloves, and a splash of lemon juice. This combination yields a harmonious blend of tangy mustard and zesty lemon that perfectly complements the freshness of the dill.

Mix the dressing into the warm potatoes and other salad ingredients and allow the salad to chill in the refrigerator before serving. This step enhances the flavors and allows the dressing to marry with the potatoes and dill. Remember that this salad keeps well in the fridge for up to three to four days, though prolonged storage may cause the dill to lose its crispness and become less appealing.

Serve up as one of your summer side dishes for your backyard barbecues. We promise your summer BBQs just got tastier!

See our recipe card below for a complete list of ingredients and directions.

Ingredients:

Mini Red Potatoes: These small potatoes are generally picked as new potatoes. Chosen for their small size, they make a great potato salad with red skin that contrasts nicely with the deep green of the dill. They have a nice, smooth, creamy texture when cooked, which makes them ideal for potato salad dishes. 

Dillweed: Fresh dill has a bright, vibrant flavor profile that screams summer. Its herbaceous taste has subtle hints of anise and citrus, which add a contrast to the creamy potatoes and tangy dressing.

Red Onion: This onion is milder and sweeter than the yellow variety. Its bright, almost purple skin makes it a vibrant color choice. The fresh crispness of the onion brings a great texture to this mayo-free potato salad. 

Sour Cream: Use unflavored Greek yogurt instead of sour cream for a more healthful dressing.

Dijon Mustard: This mustard has a hint of spice, making it complement the other ingredients in the dish. Additionally, Dijon mustard helps emulsify the dressing, ensuring it coats the potatoes evenly and clings to every bite.

Seedy Mustard: Also known as whole grain or coarse mustard, it adds a unique texture and visual appeal to the salad. The whole mustard seeds provide pops of flavor and a satisfying crunch with every bite, enhancing the overall mouthfeel of the dish.

Lemon Juice: Imparts a bright zest flavor that balances the richness of the other ingredients. Its acidity helps cut through the sour cream’s creaminess and adds a refreshing tang to the dish.

Olive Oil: This ingredient contributes a subtle fruity and peppery taste that enhances the overall complexity of the dressing. It also provides healthy fats to the dish, increasing its nutritional content. 

Honey: Balances the tang of the mustard and the sour cream in the dressing. It adds a hint of natural sweetness that balances the dressing out. 

Black Pepper:  Its distinctive sharp and intense taste helps balance the honey’s sweetness and the tanginess of the mustard and lemon juice, creating a harmonious blend of flavors.

serving dillweed potato salad (2)

Substitutions and Add-Ins to This Potato Salad

Baby Potatoes: Although we used red skin potatoes, they can be switched with mini yellow Dutch potatoes, which have a smooth texture and a delicate flavor. Alternatively, you can use fingerling potatoes. This type of potato has a waxy texture and a nutty flavor. They come in various colors, including red, yellow, and purple, adding visual interest to your salad. If you are still determining what potato you prefer, try making the salad again with another variety. It’s such an easy potato salad recipe. 

Dillweed: Although this is a central dish component, you can switch it to another fresh herb. Flat-leaf parsley or a mix of fresh chives and tarragon would be a nice switch. If you want to use dill but avoid the additional cost of fresh dill at the grocery, you can get away with using dried dillweed. While not as vibrant as fresh dillweed, dried dill can still add a similar herby flavor to your salad. Use about half the dried dill compared to fresh, as dried herbs are more concentrated in flavor.

Red Onion: This is an easy switch. If you have green onions, white onions, and sweet onions on hand, they all would work well. You could even toss in a handful of fresh chives. Be sure to include the flowers! The flavor of chive blossoms is milder than that of chive leaves, with subtle onion notes. 

Sour Cream: Greek yogurt can easily replace sour cream for a healthier option. Another choice is crème fraîche, a cultured cream with a slightly tangy flavor similar to sour cream. It has a richer and creamier texture, making it a luxurious alternative for your potato salad dressing.

Dijon Mustard: If you don’t have this or aren’t a fan, add dry mustard powder. This can be an economical option to enhance the mustard flavor in your potato salad dressing. Dry mustard powder has a concentrated flavor and can add depth and intensity to the dressing without altering its texture. Add 1/4 to 1/2 teaspoon of dry mustard powder to the dressing mixture. This should provide a noticeable boost in mustard flavor without being too strong.

Seedy Mustard: The fun thing I’ve noticed about seedy mustard is that no two brands are the same. Some ancient grain mustards are higher in vinegar, whereas others are sweeter. Test switching this up by trying a new brand. We used the Bornibus brand in this recipe. 

Lemon Juice: This acid is a needed component that is best when freshly squeezed lemon is used. I usually buy multiple-bagged lemons for this reason. Because I am always baking or cooking something, they rarely go wrong. You can switch this out for vinegar if you don’t have lemon on hand. Rice or apple cider vinegar would be good choices. 

Olive Oil: The best oil alternative is going to be a neutral oil with little to no flavor to compete with other salad dressing ingredients. Feel free to experiment with different oils to find the one that best suits your taste! Good options are vegetable, avocado, grapeseed, or flaxseed. Any neutral oil would work. 

Honey: If you don’t personally like honey, try using agave nectar, which is also mild in flavor. Or just add white sugar straight up. White sugar will be sweeter in the recipe but still bring a pleasant balance to the dressing. 

Black Pepper: If you prefer, you can use white pepper or even ground peppercorns in the dressing to season the salad.

If you want to make this herbed potato salad more elaborate, you can try adding celery, bell peppers, fresh radish, or even some boiled eggs. Remember that the more you add, the more the overall texture and flavor will change. Also, you may need to increase the amount of the homemade dressing you make. 

easy potato dillweed salad (1)

Expert Tips, Serving and Storing Suggestions:

Tip #1: Fresh. When making this delicious potato salad recipe, use only the freshest dillweed, as it can wilt quickly.

Tip #2: Pat Dry the Potatoes: After boiling the red mini potatoes until fork-tender, pat them dry with a paper towel before adding them to the salad. Removing excess moisture helps the dressing adhere better to the potatoes, ensuring each bite is flavorful and well-coated. Dry potatoes also prevent the salad from becoming watery or diluted, maintaining its creamy texture and vibrant flavors.

Tip #3: Chill Before Serving: Chill in the fridge for at least an hour before serving. This gives the flavors from the dressing ingredients time to meld together and allows the salad to cool to the perfect temperature.

Serve this perfect summer potato salad recipe with fried chicken and another vegetable or pasta salad alongside any of your summer BBQ meats. Make a big batch to take to your next summer potluck or cookout. 

Store the leftover potato salad in an airtight container in the fridge for up to four days. Because the salad uses fresh dillweed, it is not suitable for freezing. 

easy potato dillweed salad (1)

Easy Dillweed Potato Salad

Amber Bondar
This easy summer dillweed potato salad is a flavor packed simple salad. The secret is in the generous amount of fresh dill and salad dressing mix. Easy make ahead and chill recipe for summer family bbqs and potlucks.
Prep Time 5 minutes
Cook Time 14 minutes
Course Salad, Side Dish
Cuisine American, Canadian
Servings 6

Equipment

  • 1 Saucepan
  • 1 Paring Knife
  • 1 Tbsp
  • 1 Small Bowl
  • 1 Salad Bowl

Ingredients
  

  • Lbs Little Potatoes Halved
  • 1 Cup Fresh Dillweed Chopped
  • ½ Large Red Onion Diced

Salad Dressing

  • 1 Tbsp Sour Cream
  • 1 Tbsp Olive Oil
  • 2 Cloves Fresh Garlic Crushed
  • 1 Tbsp Liquid Honey
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Seedy Whole Grain Mustard
  • 2 Tbsp Lemon Juice Fresh Squeezed
  • Pepper to taste

Instructions
 

  • Wash the small potatoes and slice in half lengthwise.
  • Cook potatoes until fork tender.
  • Wash and dry the fresh dillweed.
  • Chop the dillweed and dice the red onion.
  • Add the cooked potatoes, dillweed and onion to salad bowl.

Salad Dressing

  • Measure the sour cream, mustards, oil, lemon juice, and honey into a small bowl.
  • Peel and crush the cloves of garlic into the mixture.
  • *optional add black pepper.
  • Mix well and pour onto the potatoes while hot.
  • Stir well and then chill in fridge until dinner time.
  • Salad keeps for three days in fridge.
Keyword dill, potato, potato salad, salad, summer recipes

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