Dill Potato Salad

Preparation info

  • Difficulty


  • Serves


Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

This salad is the perfect side for your meat sandwiches.



  • 700 g (1 lb 9 oz) new potatoes
  • 50 g ( oz) red onion, finely chopped
  • tablespoons capers


  • 40 g ( oz) caster (superfine) sugar
  • 2 pinches salt + 2 turns of the pepper mill
  • 1 garlic clove, chopped
  • tablespoons rice vinegar
  • 60 g ( oz/¼ cup) plain mayonnaise
  • 60 g ( oz/¼ cup) natural yoghurt
  • 1 tablespoon dill, finely chopped


The Salad

Peel and cut the potatoes into quarters or smaller if the potatoes are large. Place in a saucepan of cold water. Bring the water and potatoes to the boil and cook for about 10 minutes over medium heat. Test for doneness with a knife: the potato cubes should still be just a little firm. Drain and rinse with cold water. Put the red onion in a bowl of cold water for a few minutes, then drain carefully. Place the cooled potato, red onion and capers in a salad bowl.

The Dressing

Combine all of the ingredients except the dill in a large bowl.


Combine the dressing with the mixture of potatoes and red onion. Add the dill and stir the salad gently so as not to crush the potatoes. Refrigerate and serve chilled.