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a bowl of yellow potato salad with seeds, onions, and dill.
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5 from 7 votes

German Dill Potato Salad

Fresh dill and some 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!
Course Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Calories 123kcal
Author Tracy


  • 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
  • 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!


Potatoes: The best potatoes for this recipe are other small and waxy varieties like fingerling,  red skin potatoes, or new potatoes.
Onions: We prefer white, but you could also use yellow.  
Dried Herbs: We don't suggest using dried dill for this recipe. It really needs the fresh dill.  But you can substitute 1 teaspoon for the 1 tablespoon of dried parsley if needed. 
Vinegar:  Apple cider vinegar is our preferred, but white would also work.
Serve Warm: While you can absolutely prepare this salad in advance, the flavors are the most prominent when served warm.


Calories: 123kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 687mg | Potassium: 386mg | Fiber: 2g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 1mg