You are here

Dilled Potato Salad Recipe

This healthy and highly satisfying potato salad gets better as the potatoes and crunchy vegetables marinate in the accompanying aromatic and tangy dressing, making this dish a great choice to pack for lunch or a picnic.

Be sure to give the new potatoes a good scrub and to include the potato skins for their valuable nutrients.

Makes about 4 servings


4 cups red new potatoes, scrubbed and chopped into one-inch cubes
1 cup sliced bell pepper (any color will do)
1 cup cucumbers, chopped into bite-size cubes
1/2 cup diced green onions
1/3 cup fresh dill, minced
1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1.5 tablespoons Dijon mustard
1/2 teaspoon raw honey
Sea salt and pepper


1. Boil potatoes for about 15 to 20 minutes, or until just tender - salt the water before boiling to help bring the flavor out of the potatoes. Drain cooked potato cubes and put aside in a large bowl.

2. Add bell pepper slices, cucumbers, and green onions to the cooked potatoes.

3. In a separate bowl or blender, combine fresh dill, vinegar, Dijon mustard, and honey. Add extra-virgin olive oil in a slow drizzle while mixing all dressing ingredients together with the blender or with a fork or whisk. When dressing is thick and smooth, season with sea salt and pepper, to taste.

4. Pour dressing over potatoes and toss gently and thoroughly.

Serve and enjoy this filling and delicious dilled potato salad at room temperature. It goes quite nicely with a crisp green salad and ripe avocado slices.


Join more than 80,000 readers worldwide who receive Dr. Ben Kim's free newsletter

Receive simple suggestions to measurably improve your health and mobility, plus alerts on specials and giveaways at our catalogue

Please Rate This

Your rating: None Average: 4.9 (23 votes)
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
Enter the characters shown in the image.