This refreshing lemon dill potato salad is a perfect side dish for any meal! With crispy potatoes, zesty lemon, and a hint of dill, it’s light and flavorful.
I love making this salad for summer barbecues or picnics. It’s easy to whip up and tastes so good you might eat it right out of the bowl! 😄
The best part is how simple this recipe is! Just boil your potatoes, mix in the dressing, and you’re ready to serve. Enjoying it cold makes it extra refreshing!
Key Ingredients & Substitutions
Baby Potatoes: Yellow or red baby potatoes work best because they have a creamy texture. If you can’t find those, any small potatoes like fingerlings or new potatoes will do. Just make sure they’re not too large, so they cook evenly!
Lemon Juice and Zest: Fresh lemons are key for brightness! However, if you’re short on fresh lemons, you can use bottled lemon juice, but the flavor won’t be as vibrant. Consider adding a little extra vinegar if using bottled juice.
Fresh Dill: Dill gives a lovely flavor to the salad. If you’re not a fan, parsley or chives can be a great substitute. You can also use dried dill, but keep in mind that the flavor won’t be as strong, so use a little more.
Celery and Red Onion: Celery adds crunch, while red onion adds color and a mild bite. You can swap celery for cucumber for a refreshing twist. Green onions are already in the recipe but adding diced bell peppers can also work!
How Do I Get My Potatoes Cooked Just Right?
Cooking the potatoes is crucial for this salad. You want them fork-tender but not mushy. Here’s how to nail this step:
- Keep the potatoes whole and cut them after boiling for even cooking.
- Start with cold water to ensure even cooking; adding them to boiling water can lead to uneven texture.
- Check your potatoes around the 10-minute mark. Poke with a fork—if it goes in easily, they’re done!
After draining, let them cool completely before mixing to prevent the dressing from getting warm and diluted. Happy cooking!
Easy Lemon Dill Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes (yellow or red), halved or quartered depending on size
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely diced
- 2 green onions, sliced
- 2 tablespoons fresh dill, chopped
For the Dressing:
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 tablespoon lemon zest
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional for balance)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 10-15 minutes to boil the potatoes. Don’t forget to refrigerate the salad for at least 1 hour before serving to let the flavors meld! In total, you’re looking at about 30-40 minutes including chilling time.
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the halved or quartered potatoes in a large pot and covering them with cold water. Add a pinch of salt. Bring the water to a boil over medium-high heat. Once boiling, cook the potatoes until they are fork-tender but still can hold their shape, which usually takes about 10-15 minutes depending on your potato size.
2. Cooling Down:
Once the potatoes are cooked, drain them thoroughly and let them cool to room temperature. This is important so they won’t wilt the fresh ingredients when combined with the dressing.
3. Making the Dressing:
In a large bowl, whisk together the fresh lemon juice, lemon zest, olive oil, Dijon mustard, and honey (if using). Mix well until you get a smooth emulsion, which means the oil and lemon juice are fully combined.
4. Assembling the Salad:
Add the cooled potatoes to the bowl with the dressing. Then, toss in the diced celery, red onion, sliced green onions, and chopped dill. Gently mix everything together until the potatoes are evenly coated with the dressing.
5. Final Seasoning:
Season the salad with salt and freshly ground black pepper to taste. Give it another gentle toss to incorporate the seasoning.
6. Chilling & Serving:
Cover the salad and refrigerate for at least 1 hour. This allows all the flavors to meld beautifully. You can serve the potato salad chilled or at room temperature. Enjoy it as a perfect side dish for your summer meals!
This bright and zesty potato salad pairs wonderfully with grilled meats or can be enjoyed as a light vegetarian option. Dig in and savor each bite!
FAQ for Easy Lemon Dill Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While baby yellow or red potatoes are recommended for their creamy texture, you can use any small potatoes, such as fingerlings or new potatoes. Just ensure they are similar in size for even cooking.
What Can I Substitute for Fresh Dill?
If you’re not a fan of dill, you can substitute it with fresh parsley or chives for a different flavor. If using dried dill, reduce the amount to about 1 tablespoon, as dried herbs are more potent!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, and the salad can be enjoyed cold! Just give it a quick stir before serving.
Can I Make This Potato Salad Ahead of Time?
Definitely! This potato salad can be made up to a day in advance. Making it ahead not only saves time but also allows the flavors to meld beautifully. Just remember to keep it chilled until you’re ready to serve!
