Baby Dutch Dill Potato Salad Recipe

Name: Baby Dutch Dill Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Kosher Salt; 1-1/2 pound Baby Dutch Yellow Potatoes; 1/2 cups Red Onion, Very Finely Chopped; 2 Tablespoons Rice Wine Vinegar; 1 teaspoon Spicy Mustard; 1/2 teaspoons Honey; 1/2 teaspoons Dried Parsley; 1/4 teaspoons Onion Powder; 1/4 teaspoons Garlic Powder; 1/4 teaspoons Coarse Ground Black Pepper; 1/4 teaspoons Salt; 1/4 teaspoons Sugar; 1 Tablespoon Olive Oil; 3 teaspoons Chopped Fresh Dill; 2 Tablespoons Red Wine Vinegar; 1/4 cups Chopped Green Onions

Servings: persons

1 Tablespoon Kosher Salt
1-1/2 pound Baby Dutch Yellow Potatoes
1/2 cups Red Onion, Very Finely Chopped
2 Tablespoons Rice Wine Vinegar
1 teaspoon Spicy Mustard
1/2 teaspoons Honey
1/2 teaspoons Dried Parsley
1/4 teaspoons Onion Powder
1/4 teaspoons Garlic Powder
1/4 teaspoons Coarse Ground Black Pepper
1/4 teaspoons Salt
1/4 teaspoons Sugar
1 Tablespoon Olive Oil
3 teaspoons Chopped Fresh Dill
2 Tablespoons Red Wine Vinegar
1/4 cups Chopped Green Onions

1
Add the kosher salt to a 3 quart pot of water and bring it to a boil.
2
Carefully add the potatoes and cook until just fork-tender, about 12-14 minutes. Then drain and empty the potatoes into a large bowl. Toss them with the onions and set aside.
3
In a small bowl whisk together the rice wine vinegar, spicy mustard, honey, parsley, onion powder, garlic powder, black pepper, salt, and sugar. Drizzle in the olive oil and continue whisking until well combined.
4
Pour the dressing over the potatoes and onions and toss to coat everything with the dressing. Scatter the dill over the dressed potatoes.
5
Finish the salad by splashing red wine vinegar over it and then garnish with the green onions.
6
Refrigerate until you're ready to serve.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 Tablespoon Kosher Salt, 1-1/2 pound Baby Dutch Yellow Potatoes, 1/2 cups Red Onion, Very Finely Chopped, 2 Tablespoons Rice Wine Vinegar, and more.

Yes, Baby Dutch Dill Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baby Dutch Dill Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions