You’ll love my Lemon Dill Potato Salad recipe! It’s a warm potato salad dressed with a mixture of olive oil, lemon, and dill. No mayo makes it safer for picnics!
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 made with little red potatoes tossed with a tangy lemon, garlic, and olive oil dressing. I think it’s absolutely delicious and makes a perfect alternative to the standard mayo-based salad.
Recipe Snapshot: Lemon Dill Potato Salad
Cuisine: American
Cooking Method: Stovetop
Total Time: 22 Minutes
Servings: 4
Primary Ingredient(s): Red potatoes, fresh dill, garlic, lemon, white wine vinegar, olive oil, green onions, pimiento
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This my favorite potato salad and my go-to item for pot lucks! And many people have asked for me to pass on the recipe.“
— Daneen
What You’ll Like About This Recipe
- It’s delicious when served warm, which sets it apart from more traditional potato salads.
- A bright, fresh flavor from lemon and dill, which keeps the potatoes from feeling heavy.
- No mayonnaise, making it a practical choice for picnics and potlucks.
- Comes together quickly with simple, easily-sourced ingredients.
Ingredient Notes
- Small red-skinned potatoes — These hold their shape well and have a naturally creamy texture. Plus, the tender skin makes peeling the potatoes unnecessary.
- Fresh dill – Adds a clean, herbal flavor that pairs really well with the lemon.
- Garlic – Just one clove gives a subtle flavor without overpowering the dish.
- Lemon zest and juice – The zest adds depth, while the juice delivers the bright acidity that defines the salad.
- Pimiento – Adds a touch of sweetness and lovely visual contrast.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations
- Swap the red potatoes for Yukon Golds for a slightly richer texture.
- Add a spoonful of Dijon mustard to the dressing for a deeper flavor.
- Toss in a handful of chopped cucumber for a little crunch and freshness.
- Sprinkle crumbled feta over the top just before serving for a salty addition.
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How to Make Lemon Dill Potato Salad
Clean and Cook the Potatoes
STEP 1. Scrub the potatoes well to remove all traces of dirt.
STEP 2. Cut the washed potatoes into bite-sized pieces.
STEP 3. Place the potatoes in a large pot of salted water and bring to a boil.
STEP 4. Cook for 10-12 minutes or until the potatoes are tender.
Make the Dressing and Prep the Remaining Ingredients
STEP 5. While the potatoes are cooking, make the dressing. In a medium bowl, combine the dill, garlic, lemon juice and zest, white wine vinegar, olive oil, salt, and pepper. Stir until well combined.
STEP 6. Chop the green onions; drain the pimientos and set aside.
STEP 7. Drain the potatoes.
Pro Tip
Of course, fresh dill is best, but it’s not always available. If you can’t get fresh dill, you can easily substitute 1 1/2 teaspoons dried dill weed in this recipe.
STEP 8. Add the warm potatoes, chopped green onions, and pimiento to the bowl with the dressing mixture.
STEP 9. Toss well to mix the ingredients and thoroughly coat the potatoes with the dressing.
STEP 10. Serve warm.
Troubleshooting Tips
- Potatoes falling apart? They’ve cooked too long. Start checking for doneness around the 10-minute mark. Insert a very sharp pointed knife into a potato. If it goes with no resistance, the potatoes are done. Stop cooking as soon as they become tender.
- Dressing tastes too sharp? Let the salad sit for a few minutes after tossing. The warm potatoes will mellow the acidity somewhat.
- Not enough flavor? Taste after mixing and add a pinch more salt. Potatoes tend to need a good amount of salt.
- Dry texture? Toss while the potatoes are still warm so they fully absorb the dressing.
How to Serve
This is just right alongside grilled chicken, pork chops, or anything coming off the grill. It also fits nicely on a picnic table where you don’t want to worry about keeping mayonnaise cold.
How to Store the Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in the microwave or let it sit at room temperature for a bit before serving. The flavor is better when it’s not straight from the fridge.
Questions About Lemon Dill Potato Salad
Sure. You can prepare it up to two days in advance. Either warm it slightly in the microwave or bring it to room temperature before serving for the best flavor.
You don’t absolutely have to serve it warm, but it’s flavors are best when warm or at room temperature. Chilling dulls the flavor of the dressing.
Of course. Thinly sliced celery or diced cucumber adds a nice crunch without overpowering the lemon and dill flavors. Keep additions simple so the dressing remains the focus.
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If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Lemon Dill Potato Salad
Ingredients
- 1 ½ pounds small red-skinned potatoes
- 2 tablespoons chopped fresh dill
- 1 garlic clove minced or grated
- Zest and juice of 1 lemon
- 2 tablespoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 green onions minced
- 2 tablespoons chopped pimiento drained
Instructions
- Scrub the potatoes well to remove all traces of dirt.1 ½ pounds small
- Cut the potatoes into bite-sized pieces.
- 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 are cooking, make the dressing. In a medium bowl, combine the dill, garlic, lemon juice and zest, white wine vinegar, olive oil, salt, and pepper. Stir until well combined.2 tablespoons chopped fresh dill, 1 garlic clove, Zest and juice of 1 lemon, 2 tablespoons white wine vinegar, 4 tablespoons extra virgin olive oil, 1 teaspoon salt, ½ teaspoon ground black pepper
- Drain the potatoes.
- Add the potatoes, green onions, and pimiento to the bowl with the dressing mixture.3 green onions, 2 tablespoons chopped pimiento
- Toss well to combine the ingredients and coat the potatoes thoroughly with the dressing.
- Serve warm.
Notes
- Start the potatoes in cold, salted water and bring them up to a boil. This helps them cook evenly.
- Cut the potatoes into evenly sized pieces so they finish cooking at the same time. Cook just until fork tender. Overcooking will cause them to break apart when tossed.
- Drain the potatoes well and add to the dressing while still warm so they absorb the flavors fully.
- Taste after mixing and adjust salt if needed.
- If fresh dill isn’t available, substitute 1 1/2 teaspoons dried dill weed.
- Let the salad rest for a few minutes before serving so the flavors marry.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This my favorite potato salad and my go-to item for pot lucks! And many people have asked for me to pass on the recipe. Thank you!!
It’s my favorite potato salad, too, Daneen! Glad you’re enjoying it and sharing it with others.
Hi Lana: Even though my family enjoys traditional potato salad made with mayo, I always make my mother-in-law’s German Potato Salad for outdoor get-togethers since it doesn’t contain mayo, and won’t spoil. I’ll definitely give this recipe a try, since it sounds DELICIOUS and easy to prepare. Also (for the bacon aficionadoes) I’m sure that adding some cooked and crumbled crispy bacon wouldn’t hurt this recipe one bit! I might try it with turkey bacon.
This is actually my favorite potato salad, Angela, and I’m sure a bit of bacon would probably be delicious in it!
This looks like my kind of potato salad. Don’t care for the mayo version. Can’t wait to make this.
Neena
This is my favorite potato salad, mama. It’s so much lighter than the mayo kind. If you toss it when the dressing while the potatoes are still warm, it absorbs so much more flavor.
This turned out lovely! Thank you.
I’m so glad, Jacklyn! It’s my favorite potato salad.
Whoops!! Forgot to add a huge THANK YOU for the link!!!
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!!!
I second your motion about the three of us getting together! What a fun time that would be!
Looks great. Love that flavor combination.
Miss P
Great recipe! My husband and I really enjoyed it. I will be making this again often!!
I love potato salad recipes without mayo. This one looks heavenly and will be my next attempt. Thanks for this and the beautiful picture.
I love them, too, Monica. Especially for summer! Hope you enjoy this one.