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Lemon Dill Potato Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 250
A fresh and tangy potato salad featuring herbs, lemon, and garlic, perfect for summer gatherings.

Ingredients

Potatoes

  • 4 lbs small potatoes (Yukon Gold) (about 2 - 2 lb bags)

Herbs

  • 1 bunch fresh dill, chopped
  • 0.5 bunch fresh Italian parsley, chopped
  • 0.25 cup green onions, sliced (white and green parts)

Dressing

  • 0.75 cup freshly squeezed lemon juice
  • 0.25 cup virgin olive oil
  • 2.5 cloves fresh garlic, crushed
  • 1.5 tsp dijon mustard
  • 0.25 tsp salt (or more to taste)
  • 0.25 tsp pepper (or more to taste)

Instructions 

  • Rinse potatoes, cut in half or quarters if large, then boil in salted water until fork-tender (~5 minutes). Drain and cool.
  • In a jar or bowl, combine lemon juice, olive oil, dijon mustard, garlic, salt, and pepper. Shake or whisk to mix.
  • Chop dill, parsley, and green onions. When potatoes are cool, toss with dressing and half the herbs. Adjust seasoning if needed.
  • Transfer to serving dish, top with remaining herbs, and serve with lemon wedges if desired.

Notes

Use fresh herbs for best flavor and adjust salt and pepper to taste.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: herbs, lemon, Potato