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!
Enjoy the best potato salads at all of your summertime soirees with recipes like baked potato salad and southern potato salad.
Table of Contents
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!
Ingredient Notes
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.
Recipe FAQs
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.
Enjoy More Potato Salad Recipes
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Parmesan Dill Potato Salad Recipe
Ingredients
- 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
- 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
- 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.
Nutrition
Originally published on Will Cook For Smiles in June, 2014.
PrincessTia says
Absolutely delicious!!!
LyubaB says
Thank you!
Kayla Hoskins says
Absolutely amazing, definitely saving this in the rotation.
LyubaB says
Thanks, Kayla! So glad you liked it!
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.
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! 🙂
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!
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! 🙂
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!
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
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!
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!
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!
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!