Making Easy Light Potato Salad with Dill is like having your own easy button in your kitchen! It’s simple to make but simply delicious. The perfect side dish for your Shavuot meals or Memorial Day barbecue. Chopped fresh dill is generously sprinkled throughout, ensuring that each bite bursts with its aromatic essence. There’s only a little mayo for texture and flavor, making this one of the lightest potato salads you’ll ever eat! I even nosh on it for a quick lunch!
Easy Light Potato Salad with Dill
I love it when things are easy. Whoever came up with the “Easy Button” idea was a genius. Making Easy Light Potato Salad with Dill is like having your own easy button in your kitchen!
How I came up with Easy Light Potato Salad with Dill
This past Passover, my little helper elves made too many potatoes for the “karpas” on the seder trays. We ended up with and extra two large baking potatoes. Rather than let them go to waste I decided to make them into potato salad.Now keep in mind that everyone was already rolling around the house from eating too much during the Holiday. I knew that the potato salad had to be light.Really light.
Easy Light Potato Salad with Dill just had to be light!!
Making Easy Light Potato Salad with Dill
I had a pretty good idea of how this potato salad was going to go down, and since I was fairly exhausted and sick with pneumonia, it had to be easy.
The Potatoes
I decided to try to emulate my favorite Romanian Kosher Sausage potato salad, but with a few tweaks. The Romanian potato salad is made with red potatoes, and the potato skins are left on. The potatoes are also diced into small pieces which were perfect for what I had in mind.I had baking potatoes and the skins were not staying on, but the potatoes were going to be diced into smaller pieces – perfect for a light side potato salad.
Smaller dice makes the potato salad easier to eat. It also seems to be prettier when served.
Shocking the potatoes
When I made the potato salad another time (no pictures on Passover), I didn’t want to wait for the potatoes to cool in the refrigerator for a few hours. After they were fork tender, I pulled them out of the boiling water and dumped them into an ice bath to quickly cool them down. It worked really well and I highly recommend that method if you’re short on time.
Putting the potatoes in an ice bath is a great way for them to relax and cool down after a heated day.
The Onions
I’m not the only person in my family that has an issue with traditional onions. We find that sliced green onions work way better. That was an easy change from the Romanian version. I also really like how pretty the sliced green onions look in the potato salad. Given that there aren’t a lot of ingredients, each one has to matter.
The Dill
Fresh dill really made this recipe super flavorful. I got to use my Ulu knife set that I got in Alaska, and that was crazy fun.
Chopping Dill with an Ulu knife. Super fun, just watch your fingers…these babies are sharp!
The Mayonnaise
While I’m not a huge fan of Passover mayonnaise because of the not-too-healthy ingredients (like cottonseed oil), I’ve found that I’m just not up for making my own. I know that it’s not that hard, it’s just one more thing to do!So I punt.I ended up using a small amount of light mayonnaise for this salad just to give it a little bit of a dressing and flavor.You can use your favorite year-round mayo for this one. A light one would be super.
Just a little mayo to coat the Easy Light Potato Salad with Dill.
Here’s the Recipe for Easy Light Potato Salad with Dill
The idea behind this recipe is easy. You don’t need a lot of potatoes, but you could easily double or triple the recipe for a bigger crowd. You can use your favorite potatoes: red, yellow, purple, Idaho – it’s up to you. You can keep the peel on or off – but I wouldn’t leave it on for the traditional russet potato. If you like more mayonnaise, add it! I wouldn’t add much less as the salad would be dry.Want to add more ingredients? You can add peas, red pepper, corn, edamame or any other of your favorite vegetables. You are the Executive Chef in Your Kitchen… just please post pics and tag @koshereveryday with your modified creations!
Easy Light Potato Salad with Dill
- Prep Time: 10 minutes
- Potato Cooling time in Ice Bath: 30 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Cooking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Making Easy Light Potato Salad with Dill is lik having your own easy button in your kitchen! It’s simple to make but simply delicious. The perfect side dish for your Shavuot meals or Memorial Day barbecue. Chopped fresh dill is generously sprinkled throughout, ensuring that each bite bursts with its aromatic essence. There’s only a little mayo for texture and flavor, making this one of the lightest potato salads you’ll ever eat! I even nosh on it for a quick lunch!
Ingredients
- 2 large potatoes, cooked, peeled and diced (around 1.5 pounds/4 cups diced)
- 1/4 cup light mayonnaise
- 2 green onions, sliced (around 1/4 cup)
- 2 tablespoons fresh dill, chopped
- 3/4 teaspoon kosher salt (to taste)
- 1/4 teaspoon freshly ground black pepper (to taste)
Instructions
- In a large bowl toss the potatoes in the mayonnaise until completely coated.
- Add the green onion, dill, salt and pepper. Stir to combine.
- Refrigerate until ready to serve.
- Can be made up to two days in advance stored in the refrigerator.
Equipment
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Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition) – Assorted Colors Lids
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Tovolo Tool for Kitchen Meal Prep to Scoop Spread Slice and Scrape, Cayenne, Small
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I cook the potatoes by placing them in a large pot, covering them with water, and bring the water to a boil with the pot covered in a tightly sealed lid. Reduce the heat to low and simmer for 15 minutes (small potatoes) or 20 minutes (larger potatoes) or until fork tender. Drain immediately. To cool, refrigerate for several hours, or place the potatoes in an ice bath for 30 minutes.
You can use Idaho/russet potatoes, red, yellow or purple potatoes for this recipe. Each will lend a different flavor profile. While you don’t have to peel the red/yellow/purple potatoes, I do strongly recommend peeling the Idaho/russet after cooling.
Easily double or triple the recipe for a bigger crowd.
Use your favorite potatoes: red, yellow, purple, Idaho – it’s up to you. You can keep the peel on or off – but I wouldn’t leave it on for the traditional russet potato.
If you like more mayonnaise, add it! I wouldn’t add much less as the salad would be dry.
Want to add more ingredients based upon your family’s preference.? You can add peas, red pepper, corn, edamame or any other of your favorite vegetables.
If you prefer you can use yellow onions, just reduce the amount by half to 2 tablespoons – unless you really like onion.
Make sure to tag @koshereveryday with your version of Easy Potato Salad with Dill!
Nutrition
- Serving Size: A scoop of Easy Light Potato Salad with Dill
- Calories: 96
- Sugar: 1.6 g
- Sodium: 256.1 mg
- Fat: 2.4 g
- Saturated Fat: 0.4 g
- Carbohydrates: 17.4 g
- Fiber: 2.6 g
- Protein: 1.9 g
- Cholesterol: 1.6 mg
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