Lemon-Dill Potato Salad

Most people think of potato salad as a summertime dish, but it’s year-round at our house. My traditional potato salad with mayonnaise is one of BeeBop’s favorite recipes and I particularly enjoy it with anything barbecued. But every once in a while, I like a little change. Plus if you’re taking your potato salad on the road to a picnic or a friend’s house, keeping that mayonnaise safe can be tricky. That’s when I really enjoy a potato salad dressed with a tangy oil and herb mixture. Just like this one. Those beautiful, soft potatoes mixed with some green onion, dill, lemon, and olive oil make a perfect alternative to the standard mayo-based salad, don’t you think?

Scrub the potatoes well to remove all traces of dirt. Place the potatoes in a large pot of salted water and bring to a boil. Cook 10-12 minutes or until the potatoes are tender.

While the potatoes cook, make the dressing. Combine the garlic, lemon juice and zest, white wine vinegar, olive oil, salt, and pepper in a small bowl. Stir until well combined.

Drain the potatoes and cut into bite-sized cubes. In a large bowl, combine the potatoes, green onions, pimiento, and the dressing mixture. Toss well. Serve warm.

Lemon-Dill Potato Salad
 
Prep time
Cook time
Total time
 
A tart and tangy potato salad with green onions, dill, and lemon.
Serves: 2-3 servings
Ingredients
  • 1 1/2 lb. small, red-skinned potatoes
  • 2 tblsp. chopped fresh dill
  • 1 garlic clove, minced or grated
  • Zest and juice of 1 lemon
  • 2 tblsp. white wine vinegar
  • 4 tblsp. extra virgin olive oil
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2-3 green onions, minced
  • 2 tblsp. chopped pimiento, drained
Instructions
  1. Scrub the potatoes well to remove all traces of dirt. Place the potatoes in a large pot of salted water and bring to a boil. Cook 10-12 minutes or until the potatoes are tender.
  2. While the potatoes cook, make the dressing. Combine the dill, garlic, lemon juice and zest, white wine vinegar, olive oil, salt, and pepper in a small bowl. Stir until well combined.
  3. Drain the potatoes and cut into bite-sized cubes. In a large bowl, combine the potatoes, green onions, pimiento, and the dressing mixture. Toss well. Serve warm.
Notes
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Comments

  1. aaronsgirlj says

    Great recipe! My husband and I really enjoyed it. I thought I’d point out that you left the dill out of the instructions for making the salad. I will be making this again often!!

    • Lana Stuart says

      Thanks for letting me know about the omission! I’ve corrected the recipe instructions. So glad you enjoyed the salad.

  2. says

    One of these days you, Barb and I have to get together… the only problem is gonna be deciding upon the menu! my vote? These potatoes… I LOVE this style of potato salad! Definitely going to try this version with the lemon juice, dill and pimientos… TGIS!! (that would be, Thank God it’s Summer!)
    Glad you had such fun with the grandkids!!!

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