Make this delicious Red Potato Salad with Dill. Creamy potatoes, crunchy bacon and aromatic herbs are mixed in flavorful homemade Dijon vinaigrette (no mayo required!). This easy recipe will be a great addition to any dinner or a Summer BBQ party.
If you love potato salad and want to make it a bit healthier, try this amazing Potato Salad with Dill! It’s loaded with crispy bacon and lots of herbs. The best part, you don’t need to use any mayo or sour cream. Instead, make a homemade Maple Dijon Dressing, that will add so much flavor to the dish.
For a classic version, check out my Potato Salad with Bacon and Egg recipe.
Why you will love this recipe
- Easy to make. With just a few simple ingredients, you can make a delicious flavorful dish that will be a perfect addition to any dinner or a BBQ party.
- Prep in advance. You can easily make this recipe a day before and refrigerate until ready to serve. The potatoes will absorb the dressing overnight and will enhance even more flavors.
- Healthier than classic version. Instead of using a classic version, made with mayo, this recipe is made with a healthy homemade salad vinaigrette.
- Lots of flavor. Despite the simplicity of this recipe, it’s packed with flavors.
Ingredients and Substitution
- Red potatoes. I like to use red baby potatoes in this recipe, as they have a great creamy texture and good flavor.
- Bacon. Any of your favorite bacon will work in this recipe. Just make sure that it has a good amount of meat and less fat.
- Herbs. Dill is the star of the show here. In addition to it, I also like to add some green onion and parsley.
- Vinaigrette. I usually use my favorite Maple Dijon Dressing in this salad. If you want it to have more “bite”, you can substitute white wine vinegar with apple cider vinegar.
How to make it
Boil red baby potatoes for about 20 minutes or until they are cooked through.
When cooked, drain the water and let them cool off completely. Then cut them in halves or quarters (depending on the size of your potatoes).
While the potatoes are cooking, chop the bacon into ⅓-inch pieces. Preheat a skillet over medium heat. Add the chopped bacon and cook it until it’s crispy.
When done, line a plate with paper towel and place the cooked bacon on the paper towel in a single layer. The paper towel will help to absorb all the excess grease. Let it cool off.
When both potatoes and bacon are cooked and cooled off, put them in a bowl, together with chopped dill, green onion, and parsley. Pour over Maple Dijon Dressing and toss until everything is full covered.
Expert Tips
- Season potatoes with salt while they are cooking. This small trick will help to enhance the flavors.
- Don’t overcook the potatoes, otherwise they might fall apart while mixing with other ingredients.
Frequently Asked Questions
You can refrigerate Red Potato Salad in an air-tight container for up to 3 days.
No, red baby potatoes have a very thin skin, so they don’t need to be peeled. In addition, the skin will help the potatoes to hold together while cooking and not to fall apart.
Yes you can, but I would suggest to add some extra vinaigrette. When you refrigerate the salad, potatoes will absorb a good amount of salad dressing, making it dry. To avoid it, just add some extra vinaigrette.
You can, but it’s not necessary. I usually prefer to cook them first, let them cool off, and then dice. This way there will be less chance that they will fall apart while boiling.
More Salad Ideas:
- Chickpea Pasta Salad
- Chicken Macaroni Salad
- Orzo Salad with Feta
- Chicken Cobb Salad
- Olivie
- Quinoa Butternut Squash Salad
- Farro Arugula Feta Salad
- Sweet Potato Quinoa Salad
- BLT Pasta Salad
Red Potato Salad with Dill
Ingredients
- 2 pounds red baby potatoes
- 4 strips bacon
- ¼ cup dill finely chopped
- ¼ cup green onion and parsley finely chopped
- ½ cup Maple Dijon Dressing
Instructions
- Boil red baby potatoes for about 20 minutes or until they are cooked through.
- When cooked, drain the water and let them cool off completely. Then cut them in halves or quarters (depending on the size of your potatoes).
- While the potatoes are cooking, chop the bacon into ⅓-inch pieces. Preheat a skillet over medium heat. Add the chopped bacon and cook it until it’s crispy.
- When done, line a plate with paper towel and place the cooked bacon on the paper towel in a single layer. The paper towel will help to absorb all the excess grease. Let it cool off.
- When both potatoes and bacon are cooked and cooled off, put them in a bowl, together with chopped dill, green onion, and parsley. Pour over Maple Dijon Dressing and toss until everything is full covered.
Notes
- Season potatoes with salt while they are cooking. This small trick will help to enhance the flavors.
- Don’t overcook the potatoes, otherwise they might fall apart while mixing with other ingredients.
- How to store. You can refrigerate Red Potato Salad in an air-tight container for up to 3 days.
Wow, this red potato salad with dill sounds absolutely mouthwatering! I can already imagine how this flavorful salad would be a hit at a backyard BBQ party or as a delightful addition to a family dinner. I can’t wait to give it a try soon.
This is my kind of salad. We all loved this recipe at home. Thanks for the inspiration.
I love dill and I love potato salads so this recipe is perfect for me. I made it over the weekend for guests and everyone said it tasted amazing!
This potato salad looks like a tasty and flavorful side and I love the addition of the bacon and dill.
This was amazing! Even without the dressing, which was also so, so good. Totally making this again!
I love any potato salad, but particularly ones that don’t use mayo. I have a bunch of fresh dill I want to use, and this recipe is perfect for it!!
Made this up to go with our grilled steaks this evening, I ate a small serving right away because it was so good, especially enjoyed the dressing!
Bacon makes everything better and I love the addition of it to this potato salad. This was a hit over 4th of July.
Potatoes and dill are a winning combination. This is the perfect salad for bbq parties. I know my guests will love it.