Lemon Dill Potato Salad – A warm potato salad dressed with a mixture of olive oil, lemon, and dill. No mayo in this one!
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 this Lemon Dill Potato Salad. It’s dressed with a tangy lemon, garlic, and oil mixture and makes a perfect alternative to the standard mayo-based salad, don’t you think?
How to Make Lemon Dill Potato Salad
First, scrub the potatoes well to remove all traces of dirt. Place them in a large pot of salted water and bring to a boil. Cook for 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.
More Salad Recipes on Never Enough Thyme:
- Tomato and Avocado Salad
- Bow Tie Pasta Salad with Tomatoes and Grapes
- Spring Salad with Strawberries and Sweet Balsamic Dressing
- My Favorite Greek Salad
- Winter Shrimp Salad
potato salad recipes from Other Bloggers:
- Provencal Potato Salad from Simply Recipes
- Lobster and Potato Salad from Smitten Kitchen
- Roasted Sweet Potato Salad with Beets from A Communal Table
- Potato Salad with Dill and Horseradish Aioli from A Thought for Food
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- 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
- 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 dill, 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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 236 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 596mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 3g
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