Parmesan Dill Potato Salad

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.

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.

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

Fennel Potato Salad

Roasted Garlic Asiago Potato Salad

German Potato Salad

Chipotle Ranch Potato Salad

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.