This Fresh Lemon Dill Potato Salad is a bright and zesty side dish that’s perfect for picnics or barbecues. Made with tender potatoes, fresh dill, and a zingy lemon dressing, it’s refreshing!
Trust me, the combination of lemon and dill makes it taste like sunshine on a plate. I like to chill it in the fridge for a bit, so it’s nice and cool when served. Enjoy it with anything you grill! 😊
Key Ingredients & Substitutions
Potatoes: Baby red or Yukon gold potatoes are ideal for this salad due to their creamy texture. If these are unavailable, you can use any waxy potatoes. Just avoid starchy ones like Russets, as they could become mushy.
Fresh Dill: Dill brings a unique flavor that’s hard to substitute perfectly. However, if you’re not a fan, try parsley or chives for a milder taste. Fresh herbs elevate the salad, but dried dill can work in a pinch.
Lemon Juice: Freshly squeezed lemon juice is best for brightness. Bottled lemon juice lacks the fresh flavor; if needed, white wine vinegar or apple cider vinegar can be good alternatives, but the taste will change slightly.
Dijon Mustard: The mustard adds a bit of zing. You could use yellow mustard if that’s what you have. For a milder flavor, skip it or use a little mayonnaise in its place.
How Can I Ensure My Potatoes Are Perfectly Cooked?
Cooking the potatoes to the right tenderness is crucial. Here’s how I do it:
- Start with cold water when boiling. This helps cook the potatoes evenly and prevents them from getting mushy on the outside.
- Test for doneness with a fork at around 15 minutes. If it pierces easily without falling apart, they are ready!
- After draining, let them cool slightly before cutting. This prevents them from breaking apart when mixing with the dressing.
Perfectly cooked potatoes will be tender yet firm, making your salad delightful rather than mushy. Enjoy making your potato salad! 😊
Fresh Lemon Dill Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby red or Yukon gold potatoes
- 1 small red onion, finely diced
- 2 celery stalks, finely chopped
- 2 hard-boiled eggs, peeled and chopped (optional)
For the Dressing:
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup olive oil
- 1/4 cup fresh dill, finely chopped
- 2 tablespoons Dijon mustard
- Salt and freshly ground black pepper, to taste
For Garnish:
- 2 tablespoons fresh parsley, chopped (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare, plus at least 1 hour to chill in the fridge. Overall, you’re looking at about 1 hour and 30 minutes before you can enjoy this delightful potato salad!
Step-by-Step Instructions:
1. Preparing the Potatoes:
Start by washing and scrubbing the potatoes to remove any dirt. Place them in a large pot and cover them with cold water. Add a pinch of salt, then bring the pot to a boil over medium-high heat.
2. Cooking the Potatoes:
Once boiling, reduce the heat to medium and cook the potatoes until they are fork-tender. This should take about 15-20 minutes, but it can vary based on the size of the potatoes.
3. Cooling and Cutting:
After the potatoes are tender, drain them in a colander and let them cool slightly. When they are cool enough to handle, you can cut them in halves or quarters, depending on your preference.
4. Making the Dressing:
While the potatoes cool, prepare the dressing. In a small bowl, whisk together the fresh lemon juice, olive oil, Dijon mustard, chopped dill, salt, and pepper until everything is well combined.
5. Mixing the Salad:
In a large mixing bowl, combine the warm potatoes, diced red onion, chopped celery, and hard-boiled eggs (if you’re using them). Pour the lemon dill dressing over this mixture and gently toss everything together until it’s evenly coated.
6. Tasting and Adjusting:
Here’s your chance to taste the salad. If you think it needs more flavor, feel free to add a little extra salt, pepper, or even a splash more lemon juice, based on your preference.
7. Chilling the Salad:
Cover the potato salad with plastic wrap and place it in the refrigerator to chill for at least 1 hour. This step helps all those delicious flavors meld together!
8. Garnishing and Serving:
Before serving, give the salad a gentle stir and garnish it with chopped parsley or extra dill if you’d like. Now it’s ready to be enjoyed!
Enjoy your fresh, tangy, and herby lemon dill potato salad! It’s sure to be a hit!
Frequently Asked Questions (FAQ) about Fresh Lemon Dill Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While baby red and Yukon gold potatoes work best, you can substitute with any waxy potatoes like new potatoes or fingerlings. Just avoid starchy varieties like Russets, as they can become mushy in the salad.
How Long Does This Potato Salad Stay Fresh?
This potato salad can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container to maintain freshness. The flavors also get better as it sits!
Can I Make This Salad Ahead of Time?
Definitely! This salad is perfect for making ahead. Prepare it the day before, and it will save you time on serving day. Just be sure to give it a gentle stir and adjust seasoning before serving, as flavors may mellow.
What Can I Substitute for Fresh Dill?
If you’re not a fan of dill, you can substitute with fresh parsley or chives for a different taste. The salad will still be delicious! Just keep in mind that the flavor profile will change slightly.
