Potato salad with dill makes a supremely scrumptious potato salad–and one that’s mayo-free, to boot. A light and tangy dressing of olive oil, scallion, lemon, and dill punch up the summery sweetness of red-skinned potatoes. Make it ahead, if you like, as it travels very well.

Adapted from Katerina Nitsou | Macedonia | Interlink Books, 2021

This hearty salad is traditionally served at weddings in Macedonia (probably because it goes well with rakija, the popular anise-flavored liqueur). Growing up, it was a staple at family picnics because it traveled so well and could stay unrefrigerated for a few hours.–Katerian Nitsou

A white bowl filled with potato salad with dill, including quartered red-skinned potatoes, tossed with dill, scallions, and lemon zest.

Potato Salad with Dill

5 from 1 vote
This is a great way to use potatoes outside of the traditional stews and soups. I’ve used red potatoes here because I love how silky they are. They have tougher skin that helps to hold their shape but you could really use any potato variety you like.
Servings10 servings
Calories192 kcal
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes


For the potatoes

  • 4 1/2 pounds medium red potatoes (about 12) cut into 1 1/2-inch (36-mm) chunks
  • 1 tablespoon kosher salt

For the dressing

  • 3 scallions* thinly sliced
  • 2 tablespoons finely chopped fresh dill
  • Juice of 1 lemon (about 1/4 cup)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt plus more if needed
  • 1 tablespoon lemon zest preferably organic


Cook the potatoes

  • In a large pot, combine potatoes with 1 tablespoon salt and cover with cold water. Set over high heat and bring to a boil. Reduce heat to medium and simmer until the potatoes are tender but not falling apart, about 9 to 12 minutes. Drain in a colander and dump into a large bowl.

Make the dressing

  • In a small bowl, whisk together the dressing ingredients.

Assemble the potato salad

  • Pour dressing over the warm potatoes and gently toss to coat. Taste and adjust seasoning, if needed.
  • Move to a serving dish. Serve warm or cold.


*Are scallions and green onions the same thing?

Yes. Absolutely yes. Just different names for the very same thing. Scallions (or green onions) rarely grow a true bulb like a spring onion, so the bottom end of the stalks stay small. Scallions have a sharp, peppery, and somewhat spicy flavor. 

What is the best way to use scallions?

The top green parts of the stalk are mostly used as a garnish, finely chopped and sprinkled over soups, salads, baked potatoes. The white part is more often chopped up and tossed into stir-fries or fried rice. 

Adapted From


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Serving: 1 servingCalories: 192 kcalCarbohydrates: 33 gProtein: 4 gFat: 6 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gSodium: 968 mgPotassium: 940 mgFiber: 4 gSugar: 3 gVitamin A: 57 IUVitamin C: 19 mgCalcium: 25 mgIron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Katerina Nitsou. Photo © 2021 Oliver Fitzgerald. All rights reserved.

Recipe Testers’ Reviews

Because you’re not using mayonnaise or a dairy product in the dressing for this potato salad, this is truly a picnic/BBQ-friendly recipe. Easy to make, very quick to assemble, and perfect for a crowd if you make the full amount of potatoes, or you can reduce the number of potatoes as you like and simply adjust the amount of dressing you make (or make the full dressing recipe as I did, and save what you don’t use to dress a salad for an upcoming lunch or dinner.)

I served the potato salad as a side with a mustard and dill roasted salmon and another side of grilled zucchini strips marinated in olive oil, sliced garlic, and parsley. The dill in the potato salad dressing coordinated well with the dill used for the salmon.

Hands down, this is my new favorite potato salad recipe. None of that heavy mayo dressing is needed here! Just the juice of a lemon, fruity olive oil, fresh herbs, salt, and peppery scallions.

The bright dressing really allows the natural buttery taste of the potatoes to shine. In fact, this recipe is so simple it is one of those marvels that makes you wonder why you never thought of it yourself. The proportions of tart to buttery, peppery to salty, creamy, and zesty are all right on and create a truly memorable side dish. I served my potato salad at room temperature alongside some meatballs with Romesco sauce and some roasted cabbage.

This potato salad with dill recipe is a keeper. And that’s coming from an avowed potato salad lover. This is really a perfect no-mayo version, though I felt I needed to add a tad more salt. The dill and scallion are subtle, the lemon just hints at being there, but it marries together so very well. And, you can really taste the potatoes. After all, it is potato salad! I think it’s best served just slightly warm. Perfect to serve with grilled tuna or chicken, as well as burgers.

I thought this potato salad with dill had a nice bright lemony flavor but it needed more of everything else, especially salt. I enjoyed this on day one with grilled steaks and some salad. On day two I added more salt, dill, and half of another scallion. On day three I added a touch more salt. I really liked this; it was good warm but I liked it best cold. Refreshing and light while still filling. This is definitely something I can see making for a bbq or picnic or just to enjoy cold with a rotisserie chicken.

Originally published September 21, 2021

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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