This refreshing lemon dill potato salad has creamy and zesty flavors that brighten up any meal. It’s easy to make and perfect for picnics or barbecues!
I love how the fresh dill adds a burst of flavor. Plus, everyone loves a good potato salad, right? Just mix, chill, and enjoy—no fuss involved!
Key Ingredients & Substitutions
Potatoes: Baby potatoes or Yukon gold are great for this salad. Their creaminess really complements the dressing. If you’re short on time, canned potatoes can work as a quick substitute, though fresh is preferred.
Mayonnaise: Classic mayo adds creaminess. For a lighter version, you can use Greek yogurt or a vegan mayo if needed. I sometimes mix half mayo and half yogurt for a nice flavor balance.
Fresh Dill: Dill is the star here! If you can’t find fresh dill, you can use dried dill, but use less, about 1 tablespoon, as it’s more concentrated. Just add it to the mayo mixture for flavor.
Green Onions: These add a mild onion flavor. If you don’t have them, finely chopped red onion or shallots can be a good substitute.
Lemon Juice: Fresh lemon juice is essential for brightness! If you don’t have fresh lemons, bottled lemon juice can be used, but it may not be as vibrant.
How Do You Cook Potatoes for Salad Without Making Them Mushy?
Cooking potatoes perfectly is key! To ensure your potatoes stay firm for the salad, follow these steps:
- Start with cold water: Place your diced potatoes in a pot and cover them with cold water. This helps them cook evenly.
- Add salt: A pinch of salt in the water adds flavor during cooking.
- Don’t rush it: Bring to a boil, then reduce heat to a simmer. Cook until fork-tender but still firm, about 10-15 minutes.
- Cool immediately: Once cooked, drain the potatoes and let them cool in the colander, which prevents steaming and further cooking.
By following these tips, you’ll have perfectly tender potatoes that hold their shape in the salad! Enjoy your cooking!
Easy Lemon Dill Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds (900g) baby potatoes or Yukon gold potatoes, halved or quartered
- 2 tablespoons fresh dill, chopped
- 2 green onions, thinly sliced
- 1/4 cup celery, finely diced (optional)
For the Dressing:
- 1/3 cup mayonnaise
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1–2 tablespoons olive oil (optional, for extra richness)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 10-15 minutes for cooking the potatoes, plus at least 1 hour to chill in the fridge. So altogether, you’re looking at around 1.5 hours from start to finish. Perfect for making ahead of time!
Step-by-Step Instructions:
1. Cook the Potatoes:
Place the halved or quartered potatoes in a large pot, then cover them with cold water. Add a pinch of salt to the water. Bring it to a boil over high heat. Once boiling, reduce to medium-low and let it simmer until the potatoes are fork-tender, which should take about 10 to 15 minutes. Keep an eye on them to make sure they don’t overcook!
2. Prepare the Dressing:
While the potatoes are cooking, grab a large mixing bowl. In it, whisk together the mayonnaise, fresh lemon juice, Dijon mustard, chopped dill, and a pinch of salt and pepper. Give it a taste, and adjust if you like more tangy lemon or seasoning!
3. Combine Ingredients:
Once the potatoes are cooked and slightly cooled, drain them. Add the warm potatoes to the bowl with the dressing. Gently fold in the sliced green onions and diced celery if you’re using it. If you want a richer flavor, drizzle the olive oil over the salad before giving it a light toss to combine everything.
4. Chill and Serve:
Cover the salad and pop it in the fridge to chill for at least an hour. This will help all the flavors mix nicely. When you’re ready to serve, you can either enjoy it right out of the fridge or let it come to room temperature. Garnish with a sprinkle of extra dill or green onion for a fresh touch!
Enjoy your fresh, tangy Lemon Dill Potato Salad! It’s perfect for gatherings or a simple family dinner.
FAQ for Easy Lemon Dill Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes and Yukon golds are great for their creaminess, you can also use red potatoes or even new potatoes. Just make sure to cut them into similar sizes so they cook evenly.
How Can I Make This Recipe Vegan?
To make this potato salad vegan, substitute the mayonnaise with a vegan mayo or use silken tofu blended until smooth. You can also add a splash of plant-based milk to achieve a creamier texture if needed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors may actually improve as it sits! Just give it a good stir before serving again.
Can I Make This Salad in Advance?
Yes, you can make this potato salad a day ahead! Just prepare it and store it in the fridge. It’s perfect to serve chilled at picnics or parties, and the flavors will meld beautifully overnight.
