Parmesan Dill Potato Salad

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.

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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

Avocado Corn Salad

Jack’s Potato Salad from A Family Feast

Southern Style Red Potato Salad from Spiced

German Potato Salad from Five Hearts Home

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Parmesan Dill Potato Salad

This Parmesan Dill Potato Salad is made with red potatoes, shaved Parmesan cheese, fresh dill weed and a touch of lemon zest.

3.67 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: dill, parmesan, Potato Salad

Prep Time: 15 minutes

Cook Time: 20 minutes

Cool down time: 30 minutes

Total Time: 1 hour 5 minutes

Servings: 4 (Makes about 4 cups)

Calories: 463kcal

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

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 463kcal | Carbohydrates: 38g | Protein: 12g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 564mg | Potassium: 1093mg | Fiber: 4g | Sugar: 4g | Vitamin A: 380IU | Vitamin C: 20.7mg | Calcium: 270mg | Iron: 2mg

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Originally published on Will Cook For Smiles on June 13, 2014. Updated May 22, 2019.