This recipe for red potato salad with dill is light and refreshing using fresh ingredients that last for several days. And, there is no mayonnaise in this recipe making it hot weather and vegan friendly.
Several years ago my husband and I went on a white water rafting trip with several others for the weekend. It was my first time rafting on the lower Youghiogheny river, and even though I did try this activity one other time, I haven't ventured out again.
One thing I remembered from this trip, other than the scary rafting experience, was a delicious red potato salad, with fresh lemon, dill, and red onions. It was so fresh and vibrant tasting. The girl who made it did not have a specific recipe. She said she just put it all together. So after experimenting, I came up with my own.
Red Potato Salad with Dill
Most people think of classic potato salad as having a mayonnaise-based dressing. This one, however, has no mayonnaise which is great, because you don't have that worry as much about bacteria growth during the hot weather.
Types of Potatoes
Using red skin potatoes for a potato salad is often recommended. They are waxier than a russet potato, which is best suited for roasting and mashing.
Another option is Yukon gold potatoes, but they are not as pretty. Also, I use petite red potatoes. You can use large ones, just chop them into bite-sized pieces.
For the dressing, I chose grape seed oil. For almost all of my other recipes, I use extra virgin olive oil, but it has a strong flavor and I didn't want to take away from the fresh flavors of the lemon and dill.
I also remember that the original recipe was not made with olive oil. In fact, I'm pretty sure she said she used vegetable oil.
Grapeseed oil is very light and has somewhat of a neutral taste. It's also good for stir-frying because it has a high smoke point, which just means you can cook with it at a very high temperature before it starts to smoke, break down and turn bitter.
Make it your own by changing up the ingredients. Try other fresh herbs or veggies from the garden in this red potato salad. You can change up the dressing by using one from this round-up of Nine Fabulous Salad Dressing Recipes.
It's perfect for a summer picnic or a side dish at your next barbecue.
Red Potato Salad Recipe
- 5 pounds petite red potatoes
- 3/4 cup diced red onion
- 1/4 cup fresh lemon juice
- 1/2 cup grapeseed oil
- 1/2 cup chopped fresh dill
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- zest of one lemon optional
- Quarter potatoes and place in a large pot.
- Add cool water to cover. Bring to a boil and cook until just fork tender about 15-20 minutes.
- While potatoes are cooking make the dressing by combining lemon juice, grapeseed oil, dill, onions, pepper and salt in a large bowl.
- Drain potatoes and add them to the dressing.
- Chill in refrigerator until ready to serve.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.