Potato salad is a side dish that must be present at any barbecue party. This Parmesan Dill Potato Salad is made with red potatoes, shaved Parmesan cheese, fresh dill weed, and a touch of lemon zest. It’s a very simple potato salad recipe but the flavors compliment each other perfectly.
There are so many side dishes that you can also bring with you to the barbecue party so don’t forget to make some Southern Potato Salad and Italian Tortellini Salad.
PARMESAN DILL POTATO SALAD
I’ve been trying to figure out if people prefer potato salad or pasta salad for a long time and the preference seems to be tied. People love both the same. I even hit the internet to see which one people search for more and guess what? There is a tie! Just as many people look for potato salad recipes as pasta salad recipes.
Personally, I like potatoes much more than pasta and therefore, I prefer potato salad over pasta salad. Especially a creamy potato salad with fresh dill weed and Parmesan cheese. I absolutely love that strong, fresh dill flavor with the potatoes and the touch of lemon zest bring all the flavors together.
If you are a long time visitor to my site, you may have seen my Loaded Baked Potato Salad. That potato salad was my most popular one with family and friend, until I made this one. Noone can resist a red potato salad with fresh herbs and cheese now.
TIPS FOR THE BEST POTATO SALAD
Make sure to 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.
You can choose to leave potato skins on or peel it off. 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.
CAN POTATO SALAD BE MAKE AHEAD OF TIME?
Absolutely! You can make the whole potato salad ahead of time and store it in the refrigerator, in an air tight container. Potatoes can also be cooked the say before that way you can easily put the salad together in ten minutes when ready.
HOW TO STORE COOKED POTATO SALAD
Store potato salad in an air-tight food storage container in the refrigerator for 3-4 days. Make sure to keep the container air-tight 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 but use a clean spoon each time you need to take some potato salad out.
SOME MORE RECIPES TO TRY
Cucumber Broccoli Salad
Loaded Baked Potato Salad
Jack’s Potato Salad from A Family Feast
Southern Style Red Potato Salad from Spiced
German Potato Salad from Five Hearts Home
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
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Parmesan Dill Potato Salad
Ingredients
- 6 medium red potatoes (about 2 lbs)
- 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
- Salt
- Fresh cracked black pepper
Instructions
Cooking potatoes:
- 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.
Potato Salad:
- 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.
Notes
Nutrition
Originally published on Will Cook For Smiles on June 13, 2014. Updated May 22, 2019.
Tahnycooks says
Making this today! No Joke! Looks so good, this is going to be my passing dish!
lyuba says
I hope you liked it, Tahny!! Thank you!
Melanie @ Carmel Moments says
In all seriousness I’don’t know I’ve ever seen such a gorgeous potato salad. Definitely going on the menu!
lyuba says
Awww, you are so sweet, Melanie!
Thank you! Hope you love it as much as we did!
dina says
i never thought to add parmesan to potato salad–what a great idea!
lyuba says
Give it a try! It will be so good!
Thank you, Dina!
CakePants says
Oh man…I am a serious potato salad fiend, but I’ve never tried putting parmesan in it – that sounds amazing!! Can’t wait to try this 🙂
lyuba says
It truly is! Hope you give it a try!
Thank you!
Keely says
Hello. I made this last night & am having friends taste test it with me today. I subbed out the green onion for 1/2 a baby red onion from my farmer’s market. I think the recipe is super tangy and yummy. I am going to write a review of it on my blog, so come by and check it out in a few days.
Keely @ 2 Cats and a Kitchen
ally says
Took this to a potluck this past weekend, it was a big hit. Will definitely make it again. My new favorite potato salad recipe
lyuba says
I’m so happy to hear that! Thank you so much, Ally!
Tami Varnes says
Had this with our dinner tonight. It is one of the best potato salads we have ever had! Will be making it again soon! Thank you for posting it!
lyuba says
Awe, I’m so glad to hear that! Thank you, Tami! 🙂
Donna Chouinard says
This recipe tastes as good as it looks! I was reluctant to try the parmesan cheese with dill. I normally don’t add those to my go-to recipe. It was a pleasant change and now my go-to is seeming a bit bland by comparison……who says you can’t teach an old dog new tricks! 😉
LyubaB says
Thank you so much, Donna!
Christina says
I made this today for the 4th as well as last year for a relaxed dinner party–it was a hit and several of my girlfriends asked for the recipe. I doubled the batch and made it with 10 potatoes, added paprika, and 3 hard boiled eggs. Absolutely DIVINE. Thank you for sharing!
LyubaB says
Hi Christina,
I am so happy everyone loved it! Thanks for stopping by to let me know! 🙂
Alyssa says
How long do you let the potatoes cook on medium?
LyubaB says
It depends on how small you cut them up so I can’t give you an exact time. I would start checking them at 10 minutes, you want to cook them until the potatoes are tender. You can stick a fork into the middle of the potato to test it.