Warm Dill Potato Salad Recipe
Warm Dill Potato Salad Recipe photo by Taste of Home
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Warm Dill Potato Salad Recipe

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Everyone who tries this warm potato salad is delighted. It’s simple to make, and a nice change of pace from other potato salads. A friend gave me the recipe a long time ago, and we’ve been enjoying it ever since.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings


  • 1-1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 3/4 to 1 teaspoon salt
  • 1/2 teaspoon dill seed
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 1/2 cup mayonnaise
  • 2 tablespoons finely chopped onion
  • 1/4 teaspoon paprika

Nutritional Facts

3/4 cup: 326 calories, 22g fat (5g saturated fat), 21mg cholesterol, 529mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 5g protein.


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain and set aside.
  2. In a large skillet, melt butter; stir in the flour, salt, dill and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
  3. Remove from the heat. Stir in mayonnaise and onion. Add potatoes; toss gently to coat. Sprinkle with paprika. Yield: 5 servings.
Originally published as Warm Dill Potato Salad in Country Extra July 2007, p51

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germanycook User ID: 6411056 57853
Reviewed Jul. 2, 2013

"Had to come back and say, that the chilled leftovers were even better than the fresh warm salad. YUM!"

germanycook User ID: 6411056 146765
Reviewed Jul. 1, 2013

"We really liked this recipe. Having it warm really made a difference! I added more salt and some chopped dill pickles. BUT - I don't think I would always make warm potato salad!"

Miguet User ID: 4140923 130100
Reviewed May. 22, 2013

"I've been making this potato salad for years and my recipe came from Better Homes and Gardens "casserole Cook Book" published in 1968. I use 4 cups of the cubed potatoes and serve it with b-sauced ribs - all year long!"

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