Parmesan Dill Potato Salad
This potato salad recipe has been INCREDIBLY popular since the day I shared it. There is something about the combination of parmesan cheese with tangy lemon zest, fresh herbs and creamy potato salad dressing that makes is very pleasant.
Potato salads make a bread backyard BBQ recipe because they are always easy to make and it’s a perfect make-ahead dish. It’s also usually inexpensive, combines simple ingredients that are easy to keep on hand, and variations are endless.
I created this potato salad because of my love for fresh herbs, parmesan cheese, and bright fresh flavors. I grew up of potatoes with dill weed flavor because we add dill weed to so many dishes in Eastern Europe. It’s a bright and flavorful herb with a specific flavor that brightens any potato dish.
Important Ingredient Tips and Substitutions
Potatoes – use new red potatoes, also known as baby or creamer red potatoes, they’re small. Cook potatoes with SKIN ON! When cooked and cooled, you can choose to leave the skin on or peel it off. New red potatoes have thinner skin so you can always use younger potatoes and keep the skin on to hold onto the vitamins.
Parmesan Cheese – For the very best flavor, do use freshly shaved or grated the parmesan cheese straight off the block.
Dijon Mustard – Do Not substitute Dijon with plain yellow mustard!
Lyuba’s 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.
Make Ahead and Storing
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.
Storing: Store leftover 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.
To ensure longer shelf life: 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.
Freezing? I do not recommend freezing this potato salad. The creamy dressing and fresh ingredients won’t hold up well in the freezer.
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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 mayonnaise
- 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.
Video
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
Enjoy More Potato Salad Recipes
Roasted Garlic Asiago Potato Salad
Originally published on Will Cook For Smiles in June, 2014.
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Categories:
4th Of July Recipes, Backyard BBQ Recipes, Gluten Free Recipes, Potatoes, Side Dishes, Vegetarian Recipes,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 variations.
Absolutely delicious! The fresh taste of dill and the creamy sharpness and saltiness of the parmigiana reggiano add incomparable levels of flavor to this variant of classic American potato salad.
Thank you so much! I’m so happy you enjoyed the flavor combo!
I’m making this tonight for tomorrow. Love the addition of Parmesan
I hope you liked it, Christine!
This has been my go to potato salad recipe since I discovered it a few years ago. It’s the only one i make. I love that compared to other potato salads it seems to have a lighter consistency. I don’t feel like I have a lead weight in my belly after eating it. And the flavor profile is delightfully bright.
Thank you, Shellie! I am so glad you like it!