Red Potato Salad Seasoned with Sweet Balsamic Vinegar And Dill Weed! Perfect For Your next Party! No Eggs or Mayonnaise!

Balsamic Dill Red Potato Salad is a simple No Egg and No Mayonnaise Potato Salad. This Salad is perfect for a party because it won’t spoil when it’s left out! The Balsamic Dill and Garlic marinade soaks up in to the potatoes and creates loads of delicious flavor! We use Green Bell Peppers for the crunch like pickles but with no overwhelming pickle taste, we give the pickled taste with an herb called Dill Weed! Our Balsamic Dill Red Potato Salad was inspired by our Sweet Dijon Red Potato Salad, YUM! We like to use Red Potatoes because they are creamier and create a sauce that coats all the potatoes. 

Make This Recipe!

For More Detailed Recipe Instructions, Just Scroll!

Prep Time: 30 – 45 Minutes
Refrigeration Time: 2 Hours
Serves: 4 – 6 People

Balsamic Dill Red Potato Salad Ingredients:

6 Large Red Potatoes
1 Green Bell Pepper
4 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Balsamic Vinegar
2 Tablespoons Fresh Minced Garlic
1 1/2 Teaspoons Dried Dill Weed (If Fresh Dill Weed is used, about 2 Tablespoons would be good!)
1 1/2 Teaspoons Pink Himalayan Salt (Regular Table Salt will be fine, we like to use better ingredients!)
1/2 Teaspoon Ground Black Pepper  

Balsamic Dill Red Potato Salad Instructions:

1. First thing to do is Boil the Potatoes. In a big pot, add the Whole Potatoes (with the Skin on) to the pan with water. Simmer on Medium/Low on the Stove top, for 30 – 45 Minutes! Or until you can pierce a fork through but the potatoes should not mush or break apart! When they are done, drain the water out and set them aside to cool!

2. Now you need to Chop up the Green Bell Pepper. First, Slice it in Half, take all the seeds out and rinse it. Then Slice them long way, then chop them in to little bits! Put them in the bowl you are using to make the Potato Salad.

3. The Red Potatoes should be cool enough to cut up. We slice the Potato in half long way, then cut the Potato half in half, then cut in to 4 sections, like this! Add all the Red Potatoes to the bowl when done cutting them up!

4. It’s time to make the marinade! In a small bowl or glass measuring cup, add Olive Oil, Balsamic Vinegar, Minced Garlic and Dill Weed. Mix thoroughly! Then pour it over the cut up Red Potatoes and Green Bell Peppers. Add Salt and Black Pepper, mix with a Spatula or something that won’t break the Potatoes up! Like This!

5. After mixing, put lid on the container and put the Red Potato Salad in the refrigerator to marinate for 2 hours! This will help all the flavors to marry together and soak into the Potatoes for more flavor!