Summer Eats: “Dilly” Potato Salad

Lesley Potter, our fearless, purple-loving Design Director, shares her coveted potato salad recipe so you, too, can get dilly wit’ it.


  • 1 1/2-2 lbs baby potatoes (can be white, red, gold, or, my personal fav, purple!) 2-3 celery sticks, chopped
  • 2 hard boiled eggs, chopped
  • 2-3 scallions, finely chopped
  • 1/3 cup creamy Ranch dressing (I prefer Marie’s)
  • 2-3 stems of fresh dill (really needs to be fresh to get the right balance) salt & pepper to taste


Serves about 4-6, recipe can be doubled.

  1. CUT each baby potato into quarters, place in a medium sauce pan, cover with cold water & add some salt. Bring to a boil, lower heat slightly & cook until you can pierce them with a fork, but not too soft (sort of like an “al dente” consistency for potatoes).
  2. DRAIN, and add to serving bowl. Let cool for about 15 minutes.
  3. GENTLY FOLD in the Ranch dressing (I use a rubber spatula), followed by the rest of the ingredients.
  4. ADD salt & pepper to taste.
  5. ENJOY! It should look like a very colorful, happy dish, especially if you choose the purple potatoes!