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Dill and Fennel Frond Potato Salad

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Dill and Fennel Frond Potato Salad
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There’s something magical about walking through your door after a long summer day and knowing you have a container of chilled Dill and Fennel Frond Potato Salad waiting in the refrigerator. This isn’t just any potato salad – it’s a vibrant, herb-infused creation that transforms ordinary potatoes into something extraordinary. The aromatic combination of dill’s grassy brightness and fennel fronds’ subtle licorice notes creates a symphony of flavors that dance across your taste buds with each creamy, hearty bite.

Whether you’re planning a weekend barbecue, looking for the perfect side dish to complement grilled meats, or simply craving a satisfying lunch option, this Dill and Fennel Frond Potato Salad delivers both comfort and sophistication. The tender redskin potatoes cradle a velvety dressing that’s punctuated with crisp celery and the delicate onion flavor of fresh scallions. Best of all, this recipe comes together with minimal effort but maximum impact – proving that sometimes the simplest ingredients create the most memorable dishes.

Why You’ll Love This Dill and Fennel Frond Potato Salad

  • ✅ Easy Dill and Fennel Frond Potato Salad recipe perfect for busy weeknights and last-minute gatherings
  • ✅ Creamy Dill and Fennel Frond Potato Salad that combines tangy, herbal, and savory notes in perfect harmony
  • ✅ Healthy Dill and Fennel Frond Potato Salad side dish that’s more nutritious than store-bought versions
  • ✅ Classic Dill and Fennel Frond Potato Salad for barbecues that consistently receives rave reviews
  • ✅ Versatile Dill and Fennel Frond Potato Salad recipe with easy variations to suit your preference
  • ✅ Gluten-free Dill and Fennel Frond Potato Salad that everyone can enjoy regardless of dietary restrictions
  • ✅ Make-ahead Dill and Fennel Frond Potato Salad that actually improves in flavor overnight

Ingredients for Dill and Fennel Frond Potato Salad

For this delicious Dill and Fennel Frond Potato Salad with lemon dressing, you’ll need:

  • 6 large redskin potatoes (about 2½ pounds)
  • ¾ cup good quality mayonnaise (use vegan mayo for a plant-based version)
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  • 2 tablespoons minced fennel fronds
  • 2 tablespoons minced fresh dill weed
  • 1 teaspoon ground fennel seed
  • Juice of ½ lemon
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons milk (any kind works – dairy or plant-based)
  • 1 cup diced celery (small dice)
  • 3 green onions/scallions, thinly sliced
  • Additional mayo if needed for consistency
  • Additional salt and pepper for re-seasoning

Optional Add-ins:

  • Crispy bacon bits for Dill and Fennel Frond Potato Salad with crispy bacon
  • Thinly sliced radishes for crunch and color
  • Chopped hard-boiled eggs for extra protein
  • Capers for a briny pop of flavor

How to Make Dill and Fennel Frond Potato Salad – Step by Step

Step 1: Wash the redskin potatoes thoroughly but leave the skins on for added texture, color, and nutrients.

Step 2: Cut potatoes into evenly-sized chunks, about 1-inch cubes. Consistent sizing ensures they’ll cook at the same rate.

Step 3: Place potato chunks in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water.

Step 4: Bring to a boil over medium-high heat, then reduce to a simmer and cook until potatoes are fork-tender but not mushy, approximately 12-15 minutes.

Step 5: 

Drain thoroughly in a colander and let cool for about 15 minutes. For faster cooling, spread the potatoes on a baking sheet.

Step 6:

 While the potatoes cool, prepare your dressing. In a large bowl, combine mayonnaise, sour cream, lemon juice, ground fennel seed, salt, pepper, and milk. Whisk until smooth and well-blended.

Step 7: 

Add minced fennel fronds and fresh dill to the dressing mixture, stirring to distribute evenly. The herbs will infuse the dressing with their aromatic flavors

Step 8: 

Add the cooled potato chunks to the dressing bowl. Gently fold them in using a rubber spatula to avoid breaking up the potatoes too much.

Step 9:

Add the diced celery and sliced green onions, folding again to incorporate.

Step 10:

 Taste and adjust seasoning with additional salt, pepper, or mayo if needed for consistency.

Step 11: 

Cover and refrigerate for at least 1 hour before serving to allow the flavors to fully develop. For best results, chill for 3-4 hours or overnight.

Dill and Fennel Frond Potato Salad: A Fresh Twist on a Classic Favorite
Dill and Fennel Frond Potato Salad: A Fresh Twist on a Classic Favorite

Pro Tips for Making the Best Dill and Fennel Frond Potato Salad

  • Start potatoes in cold water: This ensures even cooking throughout.
  • Don’t overcook: Potatoes should be tender but still hold their shape. Overcooked potatoes will turn your salad mushy.
  • Season the cooking water: Salt your potato cooking water generously – this is your only chance to season the potatoes from within.
  • Cool before dressing: Letting potatoes cool slightly before adding dressing prevents the mayonnaise from breaking down and becoming oily.
  • Reserve some herbs: Save a pinch of fresh dill and fennel fronds to sprinkle on top just before serving for a beautiful presentation and burst of fresh flavor.
  • Make ahead: This Dill and Fennel Frond Potato Salad tastes even better the next day as the flavors meld, making it perfect for meal prep.

Best Ways to Serve Dill and Fennel Frond Potato Salad

This versatile Dill and Fennel Frond Potato Salad for summer parties pairs beautifully with so many main dishes. Here are some serving suggestions:

For an elegant presentation, serve this Dill and Fennel Frond Potato Salad with radishes and herbs in a beautiful bowl garnished with extra herb sprigs and thin radish slices for color contrast.

Nutritional Information for Dill and Fennel Frond Potato Salad

This healthy Dill and Fennel Frond Potato Salad side dish provides approximately per serving (⅙ of recipe):

  • Calories: 295 kcal
  • Carbohydrates: 32g
  • Protein: 4g
  • Fat: 18g
  • Saturated Fat: 4g
  • Cholesterol: 15mg
  • Sodium: 340mg
  • Potassium: 820mg
  • Fiber: 3g
  • Sugar: 3g
  • Vitamin A: 5% DV
  • Vitamin C: 30% DV
  • Calcium: 6% DV
  • Iron: 8% DV

For a lighter version of this Dill and Fennel Frond Potato Salad, substitute Greek yogurt for both the mayo and sour cream to significantly reduce the calorie and fat content.

Storage & Leftovers

Your Dill and Fennel Frond Potato Salad will stay fresh in an airtight container in the refrigerator for up to 4 days. This makes it perfect for meal prep or preparing ahead for gatherings.

This salad does not freeze well due to the mayonnaise-based dressing, which will separate upon thawing.

If your potato salad seems dry after refrigeration, simply stir in a tablespoon of mayo or plain yogurt to refresh the consistency. Always taste and adjust the seasoning before serving leftover potato salad, as the flavors can mellow over time.

Frequently Asked Questions

What are the benefits of dill and fennel frond in potato salad?

Dill and fennel fronds bring unique aromatics to Dill and Fennel Frond Potato Salad. Dill provides a fresh, grassy flavor with subtle notes of anise, while fennel fronds offer a delicate licorice essence. Together, they create complex layers of flavor and add beautiful green flecks throughout the salad. These herbs also contain antioxidants and vitamins that boost the nutritional profile of your potato salad.

How long can Dill and Fennel Frond Potato Salad be stored in the fridge?

When properly stored in an airtight container, Dill and Fennel Frond Potato Salad will keep fresh in the refrigerator for 3-4 days. Never leave the salad at room temperature for more than 2 hours, especially in warm weather, as the mayonnaise can spoil.

Can I use dried dill instead of fresh in potato salad?

Yes, you can substitute dried dill for fresh in Dill and Fennel Frond Potato Salad, but the flavor won’t be as vibrant. Use about 2 teaspoons of dried dill to replace the 2 tablespoons of fresh dill. Unfortunately, there’s no good substitute for fennel fronds, so try to include those if possible for the authentic flavor profile.

What other ingredients pair well with Dill and Fennel Frond Potato Salad?

Many ingredients complement Dill and Fennel Frond Potato Salad with lemon dressing, including:

  • Chopped hard-boiled eggs
  • Pickled red onions
  • Capers or chopped pickles
  • Crumbled feta or goat cheese
  • Smoked salmon pieces
  • Chopped cucumber
  • Crispy bacon bits
  • Fresh peas

Experiment with these add-ins to create your own signature version!

Conclusion

This Dill and Fennel Frond Potato Salad represents the perfect balance of comfort food and culinary sophistication. The marriage of traditional creamy texture with the bright, herbaceous notes of dill and fennel creates a dish that’s at once familiar and exciting. Whether served at a casual backyard barbecue or alongside an elegant dinner, this potato salad brings a touch of gourmet flair to any table.

The best part about this recipe is its versatility – you can easily adapt it to suit your dietary preferences or what you have on hand. The vegan Dill and Fennel Frond Potato Salad options are just as delicious as the original, making this a truly inclusive dish for all guests.

I hope you enjoy making this Dill and Fennel Frond Potato Salad as much as you’ll enjoy eating it! If you try this recipe, I’d love to hear about your experience or any creative variations you discovered in the comments below.

Now you’re ready to create the best Dill and Fennel Frond Potato Salad that will have everyone asking for your secret recipe!

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Description

This Dill and Fennel Frond Potato Salad is a sophisticated twist on the classic potato salad, featuring fresh, herbaceous flavors from dill and fennel fronds and a creamy, lemon-infused dressing. Perfect for barbecues and lunch gatherings.



  1. Wash the redskin potatoes thoroughly but leave the skins on for added texture, color, and nutrients.
  2. Cut potatoes into evenly-sized chunks, about 1-inch cubes.
  3. Place potato chunks in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water.
  4. Bring to a boil over medium-high heat, then reduce to a simmer and cook until potatoes are fork-tender but not mushy, approximately 12-15 minutes.
  5. Drain thoroughly in a colander and let cool for about 15 minutes.
  6. While potatoes cool, prepare dressing: combine mayonnaise, sour cream, lemon juice, ground fennel seed, salt, pepper, and milk in a large bowl, whisking until smooth.
  7. Add minced fennel fronds and fresh dill to the dressing mixture, stirring to distribute evenly.
  8. Add the cooled potato chunks to the dressing bowl. Gently fold them in using a rubber spatula.
  9. Add the diced celery and sliced green onions, folding again to incorporate.
  10. Taste and adjust seasoning with additional salt, pepper, or mayo if needed for consistency.
  11. Cover and refrigerate for at least 1 hour, preferably longer, before serving to allow the flavors to fully develop.

Notes

  • For a lighter version, substitute Greek yogurt for both the mayo and sour cream.
  • To maintain potato integrity, cool them fully before adding dressing.
  • Your Dill and Fennel Frond Potato Salad will stay fresh in an airtight container in the refrigerator for up to 4 days.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 295
  • Sugar: 3
  • Sodium: 340
  • Fat: 18
  • Saturated Fat: 4
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 32
  • Fiber: 3
  • Protein: 4
  • Cholesterol: 15

Keywords: dill and fennel frond potato salad, potato salad with herbs, summer potato salad, herb infused potato salad, gluten free potato salad

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Hi, I’m Angela

I'm the heart and soul behind this blog, inspired by cherished moments in my grandma’s kitchen. There, with just a few simple ingredients and a whole lot of love, magic was always on the menu. My goal is to share recipes that bring that same warmth, joy, and rich flavor to your table. Let’s make something delicious together!

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