Lemon & Dill Potato Salad is a refreshing twist on the classic potato salad, bringing bright, zesty flavors to the table. The combination of tender potatoes, fresh lemon, and fragrant dill creates a light and vibrant dish that pairs perfectly with grilled meats, sandwiches, or as a side for a picnic or potluck.
Start by boiling baby potatoes or Yukon Gold potatoes until they’re tender but still firm enough to hold their shape. Once cooked, drain and let them cool slightly. For the best texture, cut the potatoes into bite-sized chunks while they’re still warm, allowing them to absorb the dressing better.
In a separate bowl, prepare the dressing by whisking together Greek yogurt or sour cream, a squeeze of fresh lemon juice, and lemon zest for an extra burst of citrus. Add finely chopped fresh dill, a drizzle of olive oil, salt, and pepper, and whisk until smooth and creamy. The yogurt or sour cream creates a creamy base, while the lemon and dill bring bright, fresh flavors.
Once the potatoes have cooled enough to handle, gently toss them in the lemon-dill dressing. Make sure the potatoes are evenly coated for the best flavor. For extra depth, you can add sliced red onion, capers, or even a handful of chopped cucumber for a slight crunch.
Chill the salad in the refrigerator for at least an hour to allow the flavors to meld together. Just before serving, garnish with a few sprigs of fresh dill and additional lemon zest for a pop of color.
This Lemon & Dill Potato Salad is a light, refreshing alternative to traditional potato salad. The bright lemon and aromatic dill make it the perfect side dish for warm weather meals or any occasion where you want to add a burst of flavor to your spread.
Ingredients
- 500 g small potatoes halved
- 3 tablespoons olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons dill chopped
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper freshly ground
- 1 clove garlic minced
Instructions
- Boil the halved small potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- In a bowl, whisk together olive oil, lemon juice, chopped dill, minced garlic, salt, and black pepper.
- Once the potatoes are cool enough to handle, cut them into bite-sized pieces if necessary, and toss them with the dressing.
- Let the salad marinate for at least 15 minutes before serving to blend the flavors.
Nutrition
