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German Dill Potato Salad Recipe

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This German Dill Potato Salad recipe features waxy potatoes, fresh dill, and a tangy dressing of white wine vinegar, Dijon mustard, and vegetable oil. Garnish with parsley, capers, green onions, hard-boiled eggs, cucumber, and whole grain mustard for added flavor. A delightful side dish for any occasion!

Ingredients

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  • 2 pounds of waxy potatoes (such as Yukon Gold or red potatoes)
  • 1 small red onion, finely chopped
  • 1 cup of vegetable or chicken broth
  • 3 tablespoons of white wine vinegar
  • 2 tablespoons of Dijon mustard
  • 3 tablespoons of vegetable oil
  • 1 teaspoon of sugar
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup of fresh dill, finely chopped
  • 3 tablespoons of fresh parsley, chopped (optional for garnish)
  • 2 tablespoons of capers (optional for extra tanginess)
  • 1/4 cup of sliced green onions (optional for garnish)
  • 2 hard-boiled eggs, chopped (optional for additional texture and flavor)
  • 1 cucumber, thinly sliced (optional for added crunch)
  • 1 tablespoon of whole grain mustard (optional for a different mustard flavor)
  • 1 teaspoon of garlic powder (optional for a subtle garlic taste)

Instructions

  • Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
  • Peel and slice the cooled potatoes, then place them in a large bowl.
  • In a small saucepan, heat the broth until warm. Stir in the white wine vinegar, Dijon mustard, vegetable oil, sugar, salt, and pepper.
  • Pour the warm dressing over the sliced potatoes and gently toss to coat.
  • Add the finely chopped red onion and fresh dill to the potatoes, mixing gently.
  • If using, add the optional garnishes: parsley, capers, green onions, hard-boiled eggs, cucumber, whole grain mustard, and garlic powder.
  • Let the salad sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For best flavor, prepare the salad a few hours ahead of time and refrigerate. Allow it to come to room temperature before serving.
  • Adjust the vinegar and mustard to taste for a tangier or milder salad.

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