Packed with fresh dill and made with a flavorful, tangy vinegar make this German Dill Potato Salad a bright, fresh summer potato salad that's vegan, gluten-free, and perfect for all outdoor gatherings!
Ahhh how is it the end of August already?! Every year it seems like it takes longer and longer for summer to arrive, but then it flies faster and faster just the same. Thank goodness for fast easy sides like this German Dill Potato Salad for those outdoor BBQs and gatherings!
We love this summer side because it's a dairy free, mayo free, mustard free potato salad! It's a potato salad that's vegan and gluten free and different than a classic potato salad that you'll normally see on the cookout table. This German style potato salad is tangy and bright!
Fresh is key, as is most of our recipes around here.
- Small Yellow Potatoes - I think that these are the best potatoes for the salad because you want something small and waxy. These kinds of potatoes hold their shape well when they cook. You can also use red skin potatoes, new potatoes, or fingerling potatoes.
- White Onion and Shallot - We love to use both but you could also use just one or the other.
- Leeks - These add a delightful touch of sweetness and add to the oniony flavors!
- Fresh Dill and Fresh Parsley- You could use dried dill and parsley for this recipe, but it's really not the same without fresh.
- Caraway Seeds - maybe not a common ingredient in your spice drawer, but it should be (Plus then you can make some NY Deli Rye Bread!)
- Apple Cider Vinegar and Olive Oil - for German-style potato salad there's no mayonnaise or mustard. So instead of creamy, this salad is tangy!
- Fresh Green Onions - To garnish with.
- Salt and Pepper - To flavor the dressing.
It is so easy. Like summer is crazy and you need a last minute side dish to bring to an outdoor gathering, kind of easy.
Step 1: Boil the potatoes until they are tender and can be pierced with a fork easily, but not too mushy. You want the potatoes to hold their shape, but that's why a waxy potato is best for this recipe - they hold their shape better than other kinds of potatoes. Once boiled, drain and add to a large bowl.
Tip: It's important to put the potatoes in the water before bringing it to a boil — not the other way around. This allows the potatoes and the liquid to heat at the same time for even cooking.
Step 2: Toast the caraway seeds. This step is optional, however, toasting the seeds helps bring out their flavor.
Step 3: Sauté white onion and leeks until soft and then add to potatoes.
Step 4: Prep the dressing by whisking it all well in a bowl or pour spout Pyrex.
Step 5: Add your fresh herbs to the bowl.
Ahh do you see all of that fresh dill? It is key to this recipe!
Give a good mix and done!
So easy. Because in this household we believe that From Scratch does not have to mean labor-intensive. But it does mean fresh and this salad is no exception. The combination of all that fresh dill and the caraway seeds makes this potato salad taste far fancier than it was to make.
Our Other Favorite Summer Sides
- Avocado Pasta Salad
- Israeli Couscous Cucumber Salad
- Asian Cucumber Salad
- Arugula Watermelon Feta Salad
- Avocado Chicken Chopped Salad
- Teriyaki Shrimp Salad with Sesame Ginger Vinaigrette
- Asian Sesame Ginger Slaw
- Grilled Corn and Pepper Salad
German Dill Potato Salad
- 1 lb small yellow potatoes quartered
- 1 teaspoon kosher salt
- 1 teaspoon caraway seeds toasted, optional
- 1/2 tablespoon extra virgin olive oil
- 1/4 cup leeks chopped, rinsed well
- 1/2 white onion chopped
- 2 tablespoons shallots minced
- 3 tablespoons fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 4 green onions chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- Add 1 (heaping) teaspoon of salt to a a large pot of water and add potatoes. Bring to a boil.
- Heat a saute pan to medium and add caraway seeds to small. Cook for 2 to 3 minutes, or until fragrant. Remove from heat and let the seeds cool.
- Prep onions, shallots and leeks. Add 1/2 tablespoon of oil to the hot pan and saute, stirring often, about 5 minute until onions and translucent.
- In a small bowl or Pyrek with a pour spout, mix dressing ingredients and whisk vigerously to ensure all of the salt is incorporated well.
- Once potatoes are cooked through and tender and can be pieced easily with a fork, but not too soft, drain and set aside.
- Add onion mixture and caraway seeds to potatoes and mix well. Top with minced green onions, dill, and parsley. Stir well to combine. Add dressing and mix so all is well dressed. Taste and then season with more salt and pepper as desired.
- Serve warm!
Recipe adapted from Bon Appetit.
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