This Lemon Dill Potato Salad is not your Grandma’s potato salad. Although, if she was anything like my grandma or mom, they made a delicious mayo based potato salad. As soon as I tasted a Lemon Dill Potato Salad, I knew I needed to get the recipe on the blog. I hope you enjoy it as much as I do!
My Lemon Dill Potato Salad is mayo free, and gets all it’s flavors from the fresh herb and lemon dressing!!Just look at all those fresh and flavorful ingredients that make the dressing:
- fresh lemon juice
- lots of fresh dill
- italian parsley
- green onions
- plus a few pantry ingredients
This is definitely my favorite new potato salad. It’s a quick to make side dish, perfect to serve at any potluck, bbq, or gathering! This recipe makes a lot, but you can easily half the recipe.
Mix the fresh and tangy dressing into some boiled small potatoes, and set it aside until you’re ready to enjoy. I’ve eaten it straight from the fridge and also room temperature. Both are delicious and since there’s no mayo, there’s no worry if it doesn’t stay chilled.
Please pin the image below to your favorite Pinterest board and see below for the printable recipe.
Lemon Dill Potato Salad
Ingredients
- 4 lbs small potatoes I used 2 - 2lb. bags of small yukon golds
- Fresh dill chopped I used one bunch
- Fresh chopped Italian parsley I used about 1/2 bunch
- 3-4 green onions thinly sliced white and green parts
- 1/2 tsp salt or more to taste
- 1/2 tsp pepper or more to taste
- For the dressing:
- 3/4 cup freshly squeezed lemon juice
- 1/4 cup virgin olive oil
- 2-3 cloves fresh garlic crushed
- 1-2 tsp dijon mustard
Instructions
- Rinse potatoes and cut in half. If potatoes are large, cut into quarters. Place into large pot and cover with water. Add about 1 tsp of salt.
- Boil potatoes until they are just fork tender (approx 5 minutes). Remove from heat, drain and set aside.
- While potatoes are cooking, make the dressing.
- I typically make my salad dressing in a mason jar with a lid, but you can also use a bowl and whisk. In mason jar, combine together, the lemon juice, olive oil, dijon mustard, garlic, salt, and pepper. Shake (or whisk) it good, to combine!
- Rinse, pat dry with a towel, and chop your fresh herbs; dill, italian parsley, and green onions.
- When the potatoes are cool, place into large bowl or shallow platter, and top with dressing and about half the fresh herbs. Combine well. Season with additional salt or pepper if needed.
- To serve, top with remaining fresh chopped herbs and serve with additional lemon wedges if desired.
- ENJOY!!
And, since I know you’re going to want it, here’s my Grandma’s Potato Salad that I grew up loving! In fact, I still make it multiple times a year!
I had high hopes for this recipe, but the lemon juice:oil ratio was way off and the dressing was bitter. Ended up adding another cup or so of olive oil, along with salt, pepper and garlic powder to try to balance it out. Poured it on to the potatoes while they were still warm, then dressed it with the herbs when it was cold.