Split-Color Potato Salad with Dill Vinaigrette and Lemon-Herb Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Potatoes tossed in two complementary dressings: one creamy dill vinaigrette and one bright lemon-herb, creating a colorful and refreshing salad. This american-inspired salads ready in about 40 minutes blends cubed potatoes, mayonnaise, finely diced dill pickles into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 6 American cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 lbs cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15 minutes until fork-tender.
  2. Step 2: Drain potatoes and let cool to room temperature.
  3. Step 3: For dill dressing: whisk together 1/2 cup mayonnaise, 1/4 cup finely diced dill pickles, 1 tbsp dill weed, and 1/4 cup red wine vinegar.
  4. Step 4: For lemon dressing: whisk together 2 tbsp lemon juice, 2 tbsp chopped fresh dill, 1 tbsp finely chopped chives, 1/2 cup mayonnaise, and salt to taste.
  5. Step 5: Divide cooled potatoes into two equal bowls.
  6. Step 6: Toss one bowl of potatoes with 3/4 of the dill dressing and 1/2 cup diced celery until evenly coated.
  7. Step 7: Toss the other bowl with 3/4 of the lemon dressing and 2 tbsp sliced green onions until evenly coated.
  8. Step 8: Refrigerate for 1 hour before serving to allow flavors to meld.

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Frequently asked questions

How long does Split-Color Potato Salad with Dill Vinaigrette and Lemon-Herb Dressing take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Split-Color Potato Salad with Dill Vinaigrette and Lemon-Herb Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Split-Color Potato Salad with Dill Vinaigrette and Lemon-Herb Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Split-Color Potato Salad with Dill Vinaigrette and Lemon-Herb Dressing for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Split-Color Potato Salad with Dill Vinaigrette and Lemon-Herb Dressing?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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