Who can’t use another fabulous side dish for labor day weekend? This fresh dill potato salad is made with a light but pungent vinaigrette of rice vinegar, mustard and tangy herbs.
For speed, the spuds in this dill potato salad are microwaved, but if you prefer another cooking method, the slices can be boiled or steamed until tender (which should also take about 10 minutes!). Also, unlike other dried herbs, dill does hold much of its flavor when dehydrated. Though fresh is still best, don’t hesitate to use dried dill in this dill potato salad if fresh is unavailable.
Special Diet Notes & Options: Cucumber and Dill Potato Salad
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally food allergy-friendly.
The recipe and photo for this cucumber and dill potato salad were shared with us by the Idaho Potato Commission.
- 3 large Idaho potatoes, unpeeled and thinly sliced
- ½ cup chopped fresh dill or 1 tablespoon dried whole dill weed
- ¼ cup canola, grapeseed, rice bran, or vegetable oil
- ¼ cup rice wine vinegar
- 1½ tablespoons Dijon mustard
- ½ teaspoon salt
- 1 large cucumber, unpeeled and thinly sliced
- Place the potato slices in 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 9–11 minutes or until tender, stirring gently every three minutes. (see note in post above for alternate cooking methods).
- Combine the dill, oil, vinegar, mustard, and salt in small jar. Cover tightly and shake vigorously. Pour the vinegar mixture over potatoes. Cover and refrigerate until chilled.
- Gently mix in the sliced cucumber before serving.