Description
A refreshing Lemon Dill Potato Salad featuring tender baby potatoes dressed in a zesty lemon and Dijon mustard vinaigrette, enhanced with fresh dill for a bright, herbaceous flavor. Perfect for summer picnics or as a light side dish, this salad is best served chilled and can be made ahead of time for convenience.
Ingredients
Scale
Potatoes
- 2 lbs baby potatoes
Dressing
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon Dijon mustard
Herbs
- 2 tablespoons fresh dill, chopped
Instructions
- Boil Potatoes: Place the baby potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Prepare Dressing: While the potatoes cook, whisk together olive oil, fresh lemon juice, and Dijon mustard in a small bowl until emulsified and smooth.
- Toss Potatoes with Dressing: Drain the potatoes and while still warm, transfer them to a large mixing bowl. Pour the dressing over the potatoes and gently toss to coat evenly. Add the chopped fresh dill and stir to combine.
- Chill Salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill before serving.
Notes
- Best made ahead to allow flavors to develop fully.
- Use baby potatoes with thin skins so peeling is unnecessary.
- Fresh dill really brightens the flavor; avoid dried dill if possible.
- Adjust lemon juice and mustard levels depending on your taste preference.
