This refreshing lemon dill potato salad is perfect for warm days! With tender potatoes, zesty lemon, and fresh dill, it’s bright and tasty. A great side for picnics or barbecues!
I love how quick and easy it is to whip up. Just boil, mix, and chill! Plus, it’s a crowd-pleaser—everyone keeps asking for the recipe. Who wouldn’t enjoy this sunny dish? 🍋
Key Ingredients & Substitutions
Potatoes: Small red or yellow potatoes are perfect for this salad. They hold their shape well and have a creamy texture. If you’re looking for a substitute, try Yukon Gold potatoes for a similar flavor.
Lemon Juice: Fresh lemon juice brings a bright flavor. If you’re out of lemons, you can use bottled lemon juice, but fresh is always best for taste! Lime juice could also be a nice twist.
Dill: Fresh dill adds a distinct taste. If you can’t find fresh dill, dried dill weed works, but use less since dried herbs are more concentrated. I often mix in some fresh chives for a slightly different flavor as well!
Green Onions: These add a nice crunch and mild onion flavor. You can swap them with red onion for a sharper taste, but use sparingly, as they can be quite strong!
How Can You Ensure Your Potatoes Are Cooked Perfectly?
The key to great potato salad is cooking the potatoes just right. Overcooked potatoes can become mushy, while undercooked ones will be hard. Here’s how to nail it:
- Start with cold water in your pot—this helps cook the potatoes evenly.
- Add a pinch of salt to the water; this flavors the potatoes as they cook and helps prevent them from getting too starchy.
- Check for doneness by poking a potato piece with a fork. It should slide in easily but not fall apart. Aim for about 12-15 minutes.
- Once done, drain the potatoes and let them cool before mixing. This helps keep the texture intact.
Easy Lemon Dill Potato Salad
Ingredients You’ll Need:
- 2 pounds small red and/or yellow potatoes, halved or quartered if large
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 3 tablespoons extra-virgin olive oil
- 1/2 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 3-4 green onions, sliced thin (white and green parts)
- 1 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
- 1 lemon wedge, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15 minutes of cooking time, totaling around 30 minutes. If you choose to chill the salad before serving, add an extra 30 minutes for the flavors to combine beautifully!
Step-by-Step Instructions:
1. Cook the Potatoes:
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to enhance the flavor. Bring the water to a boil over medium-high heat. Once boiling, cook the potatoes for about 12-15 minutes or until they are fork-tender. You want them soft but not falling apart!
2. Prepare the Potatoes:
After cooking, drain the potatoes and transfer them to a large mixing bowl. Allow them to cool slightly so they are warm but not hot to the touch. This will help the flavors absorb better when you add the dressing.
3. Dress the Potatoes:
While the potatoes are still warm, drizzle the fresh lemon juice and olive oil over them. If you’re using it, add the Dijon mustard here, too. Toss gently with a spatula or wooden spoon to make sure each piece of potato is evenly coated.
4. Add Fresh Herbs:
Now it’s time to add some freshness! Sprinkle in the chopped dill, parsley, and sliced green onions. Mix everything together gently until all the ingredients are well combined. This step adds a lovely burst of color and flavor to your salad.
5. Season to Taste:
Season the salad with salt and freshly ground black pepper to your liking. If you want a little more zing, feel free to adjust the lemon juice and olive oil according to your taste preference.
6. Chill and Serve:
If you have the time, chill the salad in the refrigerator for about 30 minutes to let all the flavors meld beautifully. If you’re in a hurry, you can serve it right away!
7. Garnish and Enjoy:
Before serving, garnish your potato salad with a lemon wedge and a sprinkle of additional dill for that lovely finishing touch. Enjoy this refreshing and tasty dish at your next barbecue or family gathering!
This light and zesty potato salad is sure to be a hit, highlighting fresh herbs and bright lemon flavor for a delicious summer side dish! 🌞
FAQ About Easy Lemon Dill Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While small red and yellow potatoes work great, you can also use Yukon Golds or even fingerling potatoes for a different texture and taste. Just make sure they are similar in size for even cooking.
How Should I Store Leftover Potato Salad?
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before serving, as the dressing may separate a bit while stored.
Can I Make This Salad in Advance?
Yes, you can prepare this salad a day in advance! Just leave out the green onions until right before serving to keep them fresh and crisp. Chilling the salad overnight enhances the flavors even more!
What Can I Substitute for Fresh Dill?
If you’re short on fresh dill, you can use dried dill instead, but use about a third of the amount since dried herbs are more potent. Alternatively, fresh tarragon or parsley can also add a different but tasty flavor profile.
