Red Potato Salad with Dill

5 from 7 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: lunch, Salad, Side Dish

Cuisine: American

Servings: people

Calories: 349kcal

Author: Veronika Grove

Ingredients

2 pounds red baby potatoes
4 strips bacon
¼ cup dill finely chopped
¼ cup green onion and parsley finely chopped
½ cup olive oil
2 tablespoons white wine vinegar
2 tablespoons Dijon Mustard
2 tablespoons Maple syrup (add more if the vinaigrette is too sharp)
¼ teaspoon garlic powder
⅛ teaspoon salt

Instructions

Step 1: Cook the potatoes.

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: Cook the bacon.

While the potatoes are cooking, chop 4 strips of bacon into small pieces.
Preheat a skillet over medium heat. Add the chopped bacon and cook until crispy.
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 Vinaigrette.

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: Assemble the Salad.

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.

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.

Nutrition