Lemon Dill Potato Salad
**This recipe is easily halved to make a smaller amount.
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!!