Red Potato Salad with Dill

This Red Potato Salad with Dill is fresh, flavorful, and loaded with crispy bacon, tender potatoes, and aromatic herbs tossed in a homemade Maple Dijon Vinaigrette. Unlike traditional mayo-based potato salads, this version is lighter, brighter, and perfect for summer BBQs, potlucks, or easy weeknight dinners.

If you love fresh summer sides like this, you should also try my Chickpea Pasta Salad, Chicken Macaroni Salad or Mango Avocado Salsa.

Why this recipe works

This Red Potato Salad with Dill works because red baby potatoes have a creamy texture and hold their shape well after boiling. They don’t need to be peeled, which makes the prep easier and keeps the salad from falling apart.

The crispy bacon adds a smoky, savory bite, while fresh dill, parsley, and green onion keep everything bright and fresh. Instead of mayo, this recipe uses Maple Dijon Vinaigrette, which gives the salad a tangy, slightly sweet flavor that works especially well with BBQ meats.

Similar to my Potato Salad with Bacon and Egg, this recipe is also a great make-ahead side dish because the potatoes absorb more dressing and flavor as they chill.

Key Ingredients

• Red baby potatoes. I like using red baby potatoes because they have thin skins, creamy centers, and hold their shape well after cooking. They are perfect for potato salad and don’t need to be peeled.
• Bacon. Crispy bacon adds smoky flavor and texture. I like to cook it until golden and crisp, then drain it on paper towels so the salad doesn’t become greasy.
• Fresh dill. Dill is the main herb in this recipe and gives the salad its fresh summer flavor.
• Green onion and parsley. These add extra freshness and color without overpowering the potatoes.
• Maple Dijon Vinaigrette. This dressing makes the salad tangy, slightly sweet, and lighter than a traditional mayo-based potato salad. If you want a sharper flavor, you can use apple cider vinegar instead of white wine vinegar.

Substitutions and Variations

This potato salad is easy to adjust depending on what you have.

• Use baby gold potatoes instead of red potatoes if needed.
• Add extra dill if you want a stronger herby flavor.
• Use turkey bacon if you prefer a lighter option.
• Add chopped chives instead of green onion.

How to make Red Potato Salad with Dill

• Step 1: Boil 2 pounds red baby potatoes for about 20 minutes, or until they are cooked through and fork tender.
• When done, drain the water and let the potatoes cool completely. Then cut them in halves or quarters, depending on their size.

• Step 2: While the potatoes are cooking, chop 4 strips of bacon into small pieces.
• While the potatoes are cooking, chop the bacon into small pieces.
• Transfer the cooked bacon to a paper towel-lined plate in a single layer to absorb the excess grease. Let it cool.

• Step 3: Make the vinaigrette by mixing ½ cup olive oil, 2 tbsp white wine vinegar, 2 tbsp Dijon mustard, 2 tbsp maple syrup, ¼ tsp garlic powder, and ⅛ tsp salt.

• Step 4: When the potatoes and bacon are both cooled, add them to a large mixing bowl. Add ¼ cup chopped dill, ¼ cup green onion and parsley.
• Pour the Maple Dijon Vinaigrette over the potato salad and gently toss until everything is evenly coated.

What to serve with it

This Red Potato Salad with Dill is perfect for BBQs, cookouts, and summer dinners. Serve it with Instant Pot BBQ Ribs for a classic barbecue-style meal, or pair it with Oven Baked BBQ Boneless Chicken Thighs when you want something easy and crowd-pleasing.

It also works really well with Instant Pot Pulled BBQ Chicken, Instant Pot BBQ Pulled Pork, or Oven Baked Buffalo Chicken Wings.

For more summer sides, add Oven Roasted Corn on the Cob or Crispy Smashed Potatoes.

More Summer recipes to try