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Living With Sjögren’s


Red Potato & Dill Salad

Potato Salad



  • 12 small red potatoes, skin on
  • ¼ teaspoon salt
  • 1/3 cup red onion, finely chopped
  • 1/3 cup red or green bell pepper, chopped
  • 1 stalk celery, chopped
  • 3 tablespoons fresh dill, chopped


  • ½ cup olive oil-based mayonnaise
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste


  1. Wash potatoes with a brush under warm running water.  
  2. Chop potatoes into bite-sized pieces, leaving the skin on.
  3. Place potatoes in a microwave-safe bowl with ¼ cup of water and a pinch of salt. Microwave for 4 to 5 minutes or until a fork can easily be inserted into the potatoes. Drain well.
  4. In a large bowl, combine onion, peppers, celery, dill, and potatoes.
  5. In a medium bowl, whisk together all the dressing ingredients.
  6. Gently combine the dressing with the potato mixture.
  7. Garnish with additional chopped dill, if desired.

Extra tips:

  • Microwaves are a safe and convenient cooking appliance. You can also cook potatoes on the stovetop: place potatoes in a pot of cold water, bring the water to a boil, then simmer for about 10 minutes or until potatoes are tender when poked with a fork. Drain well and proceed with the recipe.
  • Use a food processor to chop the vegetables or use a large-handled knife to make chopping easier.
  • Serve the potato salad warm or chilled.

*recipe courtesy of the Arthritis Society,