Dill Potato Salad – Perfect Summer Dish

I think summer is the perfect time to bring out the garden fresh food and the easy to prepare side dishes to accompany the grill.

I’m a big fan of potato salad, but not the overwhelmingly sweet and gooey kind. I like to add fresh herbs, to give a blast of intense summer goodness. 

I don’t think it really matters which herbs you use and whatever you have on hand can be lovely. In this recipe I have used fresh dill, but I have also used basil, tarragon and if it is a roasted potato salad, rosemary. 


1 lb of Fingerling Potatoes
3 Green Onions, sliced in half and chopped
2 Tbsp Pickle Relish
2 Tbsp fresh Dill, loosely chopped 
2 Tbsp Cider Vinegar
2 tsp Celery Salt
1 tsp Powdered Mustard
1/2 cup Mayonnaise
Black Pepper

Cut the potatoes into equal sizes. There is no need to peel them. Drop into a large pan of boiling salted water and cook for approx. 10 minutes, or until they slide off the knife easily when tested. Drain and rinse with cold water to stop the cooking and rinse away any starch.

Transfer to a large mixing bowl. (Here’s a handy tip. Always use a larger mixing bowl than you think you’ll need as this gives you room to work and there is less chance of mashing the potatoes. Using a silicone spatula, add all the ingredients and gently fold them together.

Put into the refrigerator and allow to cool. Serve slightly chilled with entree of your choice.

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