Parmesan Dill Potato Salad features red potatoes, shaved parmesan cheese, fresh dill weed, and a touch of lemon zest. It’s a delightfully simple recipe and all of the ingredients compliment each other beautifully!
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This easy to make parmesan dill potato salad recipe checks all of the right boxes! It’s made with a handful of inexpensive ingredients, it’s perfectly creamy, and the flavors are simple yet so satisfying. Red potatoes are all dressed up with flavor from ingredients like parmesan, fresh dill weed, lemon zest and more!
You’ll really love just how easy this recipe really is. It’s the definition of hassle-free. You’ll need maybe 15 minutes of prep before you let everything chill together before serving. Even the most novice of home cooks will master this potluck and party favorite recipe in no time.
Speaking of parties, this classic potato salad is always a huge hit at all kinds of summertime festivities! Backyard barbecues, cookouts, pool parties, 4th of July bashes, the list can keep going. While everyone is always happy with whatever comes off the grill, it’s important to plate your entree with the best sides – like this easy recipe!
Potatoes – You can choose to leave the skin on your red potatoes or peel it off. New red potatoes have thinner skin so you can always choose those.
Dill Weed – For the best flavor, use fresh dill weed, not dried.
Lemon – You’ll need the zest from half of a large lemon. I don’t recommend adding any more than than or lemon will be too powerful in the salad.
Parmesan Cheese – For the very best consistency and flavor, be sure to freshly shave or grate the parmesan cheese straight off the block.
Mayonnaise and Sour Cream – For both of these ingredients, I recommend using products that have their full fat content. You can use low fat options, but your dressing won’t be as rich and creamy.
Dijon Mustard – Do Not substitute Dijon with plain yellow mustard.
See recipe card for complete information on ingredients and quantities.
How to Make Parmesan Dill Potato Salad
Cook the potatoes. Rinse the potatoes, place them in a pot, and fully submerge them with sated water. Cook over medium heat (the water should be simmering) until the potatoes are just done but not totally falling apart. Cool before cutting. Once cool, cut the potatoes into half-inch cubes.
Prepare remaining ingredients. Chop, dice, and cut up all of the other ingredients (except for the sour cream, Dijon mustard and mayo) accordingly and place them in a mixing bowl with the potatoes.
Make the dressing. In another bowl, combine the mayo, Dijon mustard, and sour cream until smooth.
Toss it all together. Add the dressing to the potato mixture and gently mix until everything is evenly incorporated. Refrigerate until ready to serve.
Yes! You can make the whole potato salad ahead of time and store it in the refrigerator in an airtight container. Potatoes can also be cooked the day before that way you can easily put the salad together in ten minutes when ready.
Store potato salad in an airtight food storage container in the refrigerator for 3-4 days. Make sure to keep the container airtight either with the lid or plastic wrap.
If using plastic wrap to cover the bowl when storing potato salad, make sure to use a new sheet of plastic wrap after each time you open it. Don’t leave the spoon in the salad when storing it! Use a clean spoon each time you need to take some potato salad out.
I do not recommend freezing this potato salad. The creamy dressing and fresh ingredients won’t hold up well in the freezer.
When cooking potatoes for potato salad, always cook them whole and in skin. This will protect the potatoes and keep them from falling apart. Remember to start cooking potatoes in cold water.
Tips for the Best Potato Salad
- Start cooking potatoes in cold water. The potatoes and water will gradually heat up together and therefore, potatoes will cook more evenly. Make sure that all potatoes are covered in water when cooking as well.
- To peel or not to peel. When using young red potatoes, I like to leave skins on because the skins are thin and easy to eat. Potato skins is actually where most of potato’s vitamins are stored so leaving skins on will leave many of the vitamins in.
- Use fresh herbs and shave fresh parmesan cheese. There is SO much more flavor in fresh herbs as opposed to the dried ones or herbs in a tube. Freshly shaved parmesan cheese does have more flavor as well. You can use a box grater side to shave Parmesan or even a vegetable peeler.
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Parmesan Dill Potato Salad Recipe
- 2- 2.5 lbs medium red potatoes
- 2 Tbsp fresh minced dill weed
- Zest from 1/2 large lemon
- 3/4 cup shaved Parmesan cheese
- 1/4 cup diced green onion
- 1/2 cup mayo
- 1/3 cup sour cream
- 2 tsp Dijon mustard
- Fresh cracked black pepper
- Rinse potatoes and place them in a pot. Fill the pot with cold water, making sure potatoes are covered.
- Cook potatoes in salted, simmering water (over medium heat) until just done but not falling apart and cool completely before cutting.
- Cut potatoes into 1/2 inch cubes and add to a large mixing bowl.
- Add Parmesan cheese, green onion, lemon zest, dill, salt, and pepper and gently stir until all evenly mixed.
- In a separate bowl, combine mayo, Dijon mustard, and sour cream until smooth and even.
- Add mayo mixture to the potato mixture and gently mix until mayo mixture is evenly incorporated throughout the salad.
- Refrigerate until ready to serve.
- String: Store potato salad in an airtight food storage container in the refrigerator for 3-4 days. Make sure to keep the container airtight either with the lid or plastic wrap.
- Make Ahead: You can make the whole potato salad ahead of time and store it in the refrigerator in an airtight container. Potatoes can also be cooked the day before that way you can easily put the salad together in ten minutes when ready.
Originally published on Will Cook For Smiles in June, 2014.