Fresh & Flavorful Lemon Dill Potato Salad

Lemon Dill Potato Salad is a light and refreshing side that’s perfect for spring and summer gatherings. Tangy lemon, fragrant dill, and tender potatoes combine to make a vibrant, crowd-pleasing dish. This easy potato salad is ready in under 30 minutes and pairs beautifully with grilled meats, sandwiches, or as part of a picnic spread.

Why You’ll Love This Recipe

• Tangy, fresh lemon flavor brightens tender potatoes
• Fragrant dill adds herbaceous depth
• Creamy yet light dressing keeps it refreshing
• Easy and quick to prepare in under 30 minutes
• Works for picnics, barbecues, or weeknight dinners
• Pairs with meats, fish, and sandwiches
• Can be made ahead and served chilled
• Kid-friendly and appealing to all ages

Ingredients

• 2 pounds small red or Yukon gold potatoes, cubed
• 1/2 cup mayonnaise
• 2 tablespoons plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh dill chopped
• 1/4 cup red onion finely diced optional
• 2 hard-boiled eggs chopped optional

Step-by-Step Instructions

1. Boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain and let cool slightly.
2. In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, lemon zest, salt, and black pepper.
3. Add warm potatoes to the dressing and gently toss to coat evenly.
4. Stir in fresh dill and red onion if using.
5. Optional: Fold in chopped hard-boiled eggs.
6. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
7. Serve cold or at room temperature, garnished with extra dill if desired.

Tips & Variations

• Use small, evenly sized potatoes for even cooking.
• Swap Greek yogurt for sour cream or extra mayo for a creamier salad.
• Add chopped celery or bell peppers for extra crunch.
• Use fresh tarragon instead of dill for a different flavor.
• For a lighter version, reduce mayo and increase Greek yogurt.
• Add capers or olives for a briny twist.
• Serve as a picnic or barbecue side; keeps well chilled.

Storage & Freezer Instructions

• Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
• Stir gently before serving after storage.
• Not recommended for freezing, as potatoes may become mushy.
• Keep chilled until ready to serve, especially in warm weather.

Serving & Pairing Ideas

• Serve with grilled chicken, salmon, or burgers.
• Pair with fresh green salads or coleslaw for a complete meal.
• Add a wedge of lemon on the side for extra zing.
• Sprinkle additional fresh dill for a vibrant presentation.
• Ideal side for picnics, potlucks, or summer cookouts.

Frequently Asked Questions

Can I use frozen potatoes?

Fresh potatoes are best for texture; frozen may become mushy when boiled.

Can I make this salad ahead of time?

Yes, make it 2–3 hours in advance and chill to allow flavors to meld.

Can I use other herbs instead of dill?

Tarragon or parsley works well for a different but complementary flavor.

How can I make it lighter?

Reduce mayonnaise and replace with Greek yogurt or sour cream.

Ready to Make It?

Lemon Dill Potato Salad is a refreshing, tangy side that brightens any meal. With creamy, zesty dressing and fragrant dill, this salad is a summer favorite. Make it for picnics, barbecues, or casual dinners and enjoy a simple, flavorful dish everyone will love.

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