Description
Lemon Dill Potato Salad is a fresh, tangy, and flavorful side dish perfect for summer meals, picnics, or barbecues.
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
Instructions
1. Boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain and cool slightly.
2. Whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, lemon zest, salt, and black pepper.
3. Add warm potatoes and toss to coat evenly.
4. Stir in fresh dill and red onion.
5. Optional: Fold in chopped hard-boiled eggs.
6. Chill at least 30 minutes before serving.
7. Serve cold or at room temperature, garnish with dill.
Notes
Use small evenly sized potatoes for best texture.
Make ahead and chill to meld flavors.
Adjust lemon and dill to taste for brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling / Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg