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 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 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 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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