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Lemon Dill Potato Salad

Lemon potato salad with bright lemon juice, fresh dill, and a light creamy dressing. Cubed red potatoes are boiled until tender, tossed with a tangy lemon-dill mayo, then chilled for a refreshing summer side.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes
Creamy dressing base
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp Dijon mustard
Lemon and herbs
  • 0.25 cup fresh lemon juice
  • 2 lemons zest of 2 lemons
  • 0.25 cup fresh dill chopped
Add-ins
  • 0.25 cup red onion finely diced
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of water to a boil, then add cubed red potatoes and boil until tender, 10-15 minutes. Visual cue: potatoes yield easily when pierced with a fork.
  2. Drain the potatoes and spread them out to cool until just warm, about 10 minutes. Visual cue: steam reduces and potatoes lose their shine.
Make the lemon dill dressing
  1. In a bowl, whisk together mayonnaise, sour cream, fresh lemon juice, lemon zest, chopped fresh dill, and Dijon mustard until smooth. Visual cue: dressing looks evenly green-flecked and glossy.
Assemble and chill
  1. Combine the cooled potatoes and finely diced red onion in a bowl. Visual cue: onion pieces are evenly distributed across the potatoes.
  2. Pour the dressing over the potatoes and toss gently until every cube is coated. Visual cue: potatoes look creamy without being soupy.
  3. Season with salt and pepper to taste, then toss once more. Visual cue: seasoning disappears into the mix with no dry patches.
  4. Refrigerate for at least 2 hours before serving. Visual cue: salad firms up and tastes even brighter after chilling.

Notes

Pro tip: cool the potatoes fully before mixing so the dressing stays thick and clings to the cubes. Store covered in the refrigerator up to 4 days; freezing is not recommended for best texture. For a lighter version, replace half the mayonnaise with Greek yogurt for a tangier, lower-fat dressing.