Go Back

Lemon Dill Potato Salad

Lemon potato salad with bright lemon juice, fresh dill, and a light creamy dressing. Red potatoes are boiled until tender, tossed with a Dijon-dill dressing, then chilled for a refreshing summer side.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potato base
  • 3 lb red potatoes
  • 0.25 cup red onion finely diced
Lemon dill dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup fresh lemon juice
  • 1 lemon zest zest of 2 lemons
  • 0.25 cup fresh dill chopped
  • 2 tbsp Dijon mustard
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil in a Dutch oven, then add cubed red potatoes and boil until tender, 10 to 15 minutes, until a knife slides in easily.
  2. Drain the potatoes well and cool them completely, about 20 minutes, so the dressing doesn’t thin.
Make the lemon dill dressing
  1. In a bowl, whisk mayonnaise, sour cream, fresh lemon juice, lemon zest, fresh dill, and Dijon mustard until smooth and evenly combined.
Assemble and season
  1. In a large bowl, combine the cooled potatoes and finely diced red onion.
  2. Pour the dressing over the potatoes and toss gently until coated.
  3. Season with salt and pepper to taste, then toss again briefly to distribute.
Chill before serving
  1. Refrigerate the potato salad for at least 2 hours before serving so the flavors meld and the texture sets.

Notes

For the best texture, make sure the potatoes are fully cooled before mixing with the dressing. Refrigerate in an airtight container up to 4 days; freeze is not recommended. For a lighter option, use Greek yogurt in place of half the mayonnaise for a tangier, lower-fat dressing.