Red Bliss Dill Potato Salad is super creamy and made with red bliss, skin on potatoes, mayonnaise, and fresh dill.
Everyone has their favorite potato salad and this Red Bliss Dill Potato Salad is one of mine.
My all time favorite is a classic potato salad, but lately I’ve been making a lot of mayo free salads like this Lemon Caper Vinaigrette Potato Salad, Zesty Ranch Potato Salad and Red Bliss Potato Salad with Dijon Vinaigrette because our oldest daughter despises mayonnaise.
This potato salad is similar to the classic version with the addition of fresh dill. It’s very simple to make, not a lot of ingredients and a favorite at outdoor gatherings.
How to purchase potatoes?
According to Produce Pete, the WNBC “Weekend Today in New York’s” TV Correspondent, when purchasing potatoes, look for ones that don’t have any sprouts from the eyes and have no wrinkles on the skin.
There should be no cuts or dark spots and the potato should feel heavy. You should avoid potatoes with a green tint to the skin because they have been exposed to the light for too long and will be bitter. All potatoes should be stored in a dark, dry place.
How do you make Red Bliss Dill Potato Salad?
For this recipe you’ll need red bliss potatoes, mayonnaise, fresh dill, white vinegar, Kosher salt and black pepper. I prefer using Hellmann’s mayonnaise for all of my salads so if you use another brand, it may not taste as this recipe is intended.
Start by adding the potatoes with skins on to a large pot. Cover completely with cold water and bring to a boil. Reduce heat to medium and cook for approximately 15-20 minutes or until the potatoes are fork tender.
If the skins start to peel away from the potato, they are probably done. Drain the hot water and add cold water to the pot to bring down the temperature of the cooked potatoes. You may need to do this 2-3 times.
Once cooled enough that you can handle them, carefully peel away and discard the skin of half of the potatoes; leaving the red skins on the other half for color.
Cut the potatoes into 2-inch pieces and put in a large mixing bowl. In a separate bowl, add mayonnaise, vinegar, salt, pepper and dill. Whisk together until the mixture is creamy; then add to the potatoes.
Mix until all ingredients have been incorporated, place in a serving bowl; then refrigerate for at least 4 hours before serving.
This Red Bliss Dill Potato Salad serves approximately 6-8 people, is gluten free and tastes great with recipes like Lemon-Dill Grilled Chicken, hamburgers or hot dogs or any other grilled meat or chicken. ~Enjoy!
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Try these recipes too!
- Stuffed Red Bliss Potatoes
- Creamy Garlic Mashed Potatoes
- Loaded Red Bliss Potato Salad
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Red Bliss Dill Potato Salad
Ingredients
- 8 medium red bliss potatoes
- 1 cup Hellmann's mayonnaise
- 1 teaspoon chopped fresh dill
- 2 teaspoons distilled white vinegar
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Instructions
- Start by adding the potatoes with skins on to a large pot. Cover completely with cold water and bring to a boil. Reduce heat to medium and cook for approximately 15-20 minutes or until the potatoes are fork tender.
- If the skins start to peel away from the potato, they are probably done. Drain the hot water and add cold water to the pot to bring down the temperature of the cooked potatoes. (You may need to do this 2-3 times).
- Once cooled enough that you can handle them, carefully peel away and discard the skin of half of the potatoes; leaving the red skins on the other half for color.
- Cut the potatoes into 2-inch pieces and put in a large mixing bowl. In a separate bowl, add mayonnaise, vinegar, salt, pepper and dill. Whisk together until the mixture is creamy; then add to the potatoes. Place in a serving bowl and refrigerate for at least 4 hours before serving.
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*Originally shared July 2011/Updated April 2021
I found you from the foodie blog roll and I’d love to guide Foodista readers to your site. I hope you could add this potato salad widget at the end of this post so we could add you in our list of food bloggers who blogged about potato salad,thanks!