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June Meyer’S Authentic Hungarian Dill Potato

June Meyer's Authentic Hungarian Dill Potato recipe image
This vibrant potato salad celebrates the fresh, feathery flavor of dill. Unlike heavy mayo-based versions, this recipe relies on a simple dressing of oil, rice wine vinegar, and a touch of sugar for a light, refreshing bite. The red potatoes hold their shape well while absorbing the aromatic herbs. It&# 226;€™s an ideal side dish for summer picnics, barbecue gatherings, or as a light lunch paired with grilled proteins. The combination of crisp onions and tender potatoes creates a pleasing texture contrast. Serve at room temperature to allow the flavors to meld beautifully. This dish is vegan, gluten-free, and effortlessly elegant.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 122.1
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant potato salad celebrates the fresh, feathery flavor of dill. Unlike heavy mayo-based versions, this recipe relies on a simple dressing of oil, rice wine vinegar, and a touch of sugar for a light, refreshing bite. The red potatoes hold their shape well while absorbing the aromatic herbs. It&# 226;€™s an ideal side dish for summer picnics, barbecue gatherings, or as a light lunch paired with grilled proteins. The combination of crisp onions and tender potatoes creates a pleasing texture contrast. Serve at room temperature to allow the flavors to meld beautifully. This dish is vegan, gluten-free, and effortlessly elegant.
Ingredients
  • 6 Red Potatos
  • 1/2 small Onion
Directions
  1. 1
    Place red potatoes in a large pot and cover with cold salted water.
  2. 2
    Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15-20 minutes.
  3. 3
    Drain potatoes and rinse briefly with cool water to stop cooking; let cool until safe to handle.
  4. 4
    Peel the cooled potatoes and slice them into bite-sized pieces for salad.
  5. 5
    Place sliced potatoes in a large mixing bowl.
  6. 6
    Add diced onion and minced fresh dill to the bowl.
  7. 7
    Drizzle with 3 tablespoons of oil (corn or olive) and 1.5 tablespoons of white vinegar (rice wine vinegar preferred).
  8. 8
    Sprinkle 1 teaspoon of sugar and salt to taste over the mixture.
  9. 9
    Gently toss all ingredients until evenly coated with the dressing.
  10. 10
    Taste and adjust seasoning with more salt or sugar if desired.
  11. 11
    Serve immediately at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 122.1kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 12.1mg1%
Total Carbohydrate 27.0g9%
Dietary Fiber 3.6g15%
Sugars 1.8g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Fresh dill is essential for the best flavor. If fresh dill is unavailable, you can use dried dill, but reduce the amount by half as it is more potent.

For storage, keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits.

You can substitute red potatoes with Yukon Gold or baby potatoes for a slightly different texture.

To store fresh dill for future use, wrap fronds tightly in aluminum foil and freeze; they can be used directly from the freezer in sauces and salads.

Keywords: dill, potato salad, hungarian, fresh herbs, vegan salad, red potatoes, summer side, light dressing, rice vinegar, picnic food, gluten free, easy recipe, herb salad, vegetarian, refreshing, classic, potato, dill weed, onion, oil vinegar
Read it online: https://www.chefs-mate.com/recipe/june-meyers-authentic-hungarian-dill-potato/