Lemon-Dill Potato Salad
Lemon-Dill Potato Salad offers a fresh and vibrant twist on the traditional potato salad with tender waxy potatoes in a bright lemony dressing and fragrant fresh dill. It's light, flavorful, and perfect for warm-weather dining.
Equipment
- Large pot To boil the potatoes
- Mixing bowl To whisk and mix the dressing and salad ingredients
- Colander To drain the cooked potatoes
Ingredients
- 1.5 pounds Yukon Gold or Red Potatoes waxy potatoes that hold their shape well after cooking
- 2 tablespoons fresh lemon juice plus lemon zest from one lemon
- 1 tablespoons Dijon mustard for subtle heat and to stabilize dressing
- ¼ cup good quality olive oil to emulsify dressing and add richness
- 1 teaspoon salt to taste
- ½ teaspoon freshly ground black pepper to taste
- 2 tablespoons fresh dill finely chopped, folded in just before serving
- 1 tablespoons fresh parsley optional, finely chopped, folded in just before serving
Instructions
- Place whole or halved Yukon Gold or red potatoes in salted boiling water. Cook until fork-tender but not mushy, about 12-15 minutes depending on size. Drain and let cool slightly until warm.
- In a mixing bowl, whisk together fresh lemon juice, lemon zest, Dijon mustard, olive oil, salt, and freshly ground black pepper until emulsified and bright.
- Add the warm potatoes to the dressing and gently toss to coat thoroughly, allowing flavors to absorb.
- Fold in freshly chopped dill and optional fresh parsley just before serving to preserve color and aroma.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed to balance brightness.
- Optionally chill the potato salad in the refrigerator for at least 30 minutes to meld flavors, or serve slightly warm or at room temperature.
Notes
- Make ahead by preparing salad up to 24 hours in advance and add fresh herbs before serving.
- Use waxy potatoes such as Yukon Gold or red potatoes for best texture.
- Do not freeze leftovers to preserve texture; salad best enjoyed within 3 days refrigerated.
- Add finely chopped celery, red onion, or toasted pine nuts for extra crunch.
- Reheating is not recommended; serve cold or at room temperature.
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