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dill potato salad

Active Time: 15 Minutes

Start to Eat: 30 Minutes

Serves: 4-5


Listen...I'm not against mayonnaise BUT I do tend to pick vinegar over mayonnaise in most cases, like sandwiches, cold salads, etc. And this salad does not disappoint. It's covered in a sauce full of dill, vinegar, lemon, garlic, mustard, and some sour cream to add a bit of that creaminess you miss from a mayonnaise potato salad. 


Feel free to add any other veggies you want with this too! I've added asparagus, green beans, green peas, jalapenos, you name it! 

Purple German Potato Salad
Purple German Potato Salad


  • 1 lb small potatoes (I used a petite medley with golden, red and purple potatoes)

  • ¼ cup olive oil

  • ¼ teaspoon lemon zest

  • 2 teaspoons lemon juice

  • 2 teaspoons salt

  • 2 teaspoons black pepper

  • 1 large garlic clove, minced

  • 1 tablespoon mustard 

  • ½ cup fresh dill, chopped

  • 2 tablespoons malt vinegar

  • 2 tablespoons red wine vinegar

  • 2 tablespoons. sour cream

  • 3 scallions, chopped

  1. In a large pot of boiling water. Drop in the whole potatoes (careful not to splash - use a ladle to drop in). Cook for roughly 13-15 minutes, until tender with a fork.

  2. While potatoes are cooking, whisk together all ingredients in a bowl, set aside.

  3. Drain the water from the potatoes, and with a potato masher or fork, mash the potatoes slightly (so it’s in bite-sized pieces but not mashed like mashed potatoes). 

  4. Add in all ingredients while potatoes are still warm, mix until incorporated, top with any extra dill sprigs.


Loyal Olive Oil
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