Potato salad is a classic side dish that’s perfect for summer get-togethers. But most potato salad recipes aren’t really salad at all. From recipes filled with fatty meats to overly sauced sides, it’s hard to find a healthy potato salad option. Whether you’re looking for a recipe with more vegetables or just need a vegetarian side dish option, you’re going to love this simple dill potato salad recipe!
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What Do I Need to Make This Dill Potato Salad Recipe?
You won’t find meat or eggs in this delicious dill potato salad! Instead, you can use a variety of fresh garden vegetables to add flavor to your side dish. To make this vegetarian potato salad recipe, you’ll need:
- Russet potatoes, peeled and cubed
- Diced bell pepper
- Finely chopped red onion
- Frozen corn
- Finely chopped pickle
- Finely chopped fresh dill
- Salt and pepper
Once you have all the ingredients for your potato salad prepared, you’ll also need to make a dressing. To prepare the dressing, you need:
Looking for more delicious salad recipes? Give these reader favorites a try!
How Do I Make Dill Potato Salad?
This simple vegetarian potato salad is a healthy side dish that’s perfect for any get-together. And since you can prepare it in under 40 minutes, it’s also a great recipe for a last-minute party. Follow these simple instructions for preparing dill potato salad at home:
Step One: Prepare the Potatoes
After peeling and chopping the potatoes, place the prepared potatoes in a sauce pan and add enough water to the pan to cover them. Season the dish with salt and place the lid on the pan. Heat the potatoes over medium high heat until the water begins to boil. Cook for 12 to 15 minutes, until the potatoes are cooked but still slightly hard.
Step Two: Cook the Corn
Add the corn to the boiling water with the potatoes and cook for one minute. Pour the ingredients into a strainer to drain, then rinse the potatoes and corn with cold water.
Step Three: Prepare the Dressing
In a small bowl, whisk together the mayonnaise, mustard, lemon juice, and brown sugar to prepare the dressing.
Step Four: Mix the Salad
Add the potatoes, corn, diced bell pepper, chopped red onion, chopped pickle, and fresh dill to a large bowl. Pour the prepared dressing over the top of the vegetables and season with salt and pepper. Stir to coat all the ingredients in dressing and serve.
Dill Potato Salad Recipe Ideas
This potato salad recipe is a tasty vegetarian side dish that makes it very easy to adjust to suit your preferences. Try these dill potato salad recipe ideas as you’re preparing your salad:
- Add more vegetables. You can easily add more vegetables to this delicious salad to give it even more flavor. Fresh vegetables like snow peas, asparagus, green beans, broccoli, cauliflower, or kale can add even more texture and flavor to your side.
- Make it vegan. Swap traditional mayonnaise for vegan mayonnaise to turn this vegetarian recipe in to a vegan side dish. After making the change, just follow the instructions as listed to prepare this vegan dish.
- Finely chop fresh vegetables. While cooking your vegetables before adding them to the salad can help soften their texture, there’s no reason you can’t add fresh vegetables to your potato salad. To ensure the salad is easy to eat, make sure to finely chop all your fresh vegetables. A finer cut can help enhance the texture and flavor of your salad without making it difficult to eat.
- Add some protein. If making this potato salad vegetarian isn’t a priority for you, mixing in some protein is a great way to dress up your salad. You can add chopped bacon, ham, or hard boiled eggs to add even more flavor and protein to your side dish.
- Lighten up the dressing. Although mayonnaise is a common ingredient in potato salad dressing, it’s not the healthiest option. To lighten up your side dish, try replacing the mayonnaise in the dressing with plain yogurt or plain Greek yogurt. The yogurt will provide a creamy base for your dressing without the added fat from mayonnaise.
How Do You Store Leftover Potato Salad?
This flavorful dill potato salad is sure to be gobbled up quickly. But if you do have leftover potato salad, it should be stored in the refrigerator. Make sure to cover the bowl or transfer the potato salad to an airtight container before placing it in the refrigerator. After it’s properly stored, the potato salad will stay fresh for up to four days.
It’s also a good idea to store your potato salad in the refrigerator until it’s ready to be served. You can let your potato salad sit at room temperature as your guests are enjoying it, but it’s not recommended to leave the salad out for more than one hour since it’s made with a mayonnaise-based dressing.
Dill Potato Salad Recipe with Corn and Peppers
- 4 pounds Russet potato peel and cubed
- 1 bell pepper diced
- 1 red onion finely chopped
- ¾ cup frozen corn
- 1 pickle finely chopped
- ½ cup fresh dill finely chopped
- Salt and pepper to taste
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp lemon juice
- 1 tbsp brown sugar
- Peel the potatoes, then dice them.
- Place the diced potatoes in a saucepan and cover with cold water. Add salt to water.
- Cover with lid and bring to a boil. Cook, 12 to 15 minutes, until the potatoes are cooked but still slightly crunchy. In the last minute of cooking add the frozen corn
- Drain potatoes and corn in strainer and run cool water over them
- Chop the bell pepper, onion, pickle and dill.
- In a small bowl, mix the mayonnaise with mustard, lemon and brown sugar.
- In a large salad bowl, add all the vegetables, dill and dressing.
- Season with salt and pepper and toss gently.
- This potato salad recipe is a tasty, vegetarian variation that makes it easy to incorporate extra fresh garden vegetables.
- You can easily add more vegetables like, snow peas with asparagus, small green beans, broccoli, or even kale.
- Keep the vegetables chosen for the salad raw to add crunchiness and retain all the nutrients, but be sure to cut them thinly to appreciate the texture as well.