Creamy, tangy and full of fresh dill: the potato salad I bring to every summer party.
Prep15 min
Cook15 min
Total30 min
Serves6
LevelEasy
What makes it special
Lemon juice
Fresh dill
Black pepper
I grew up on sweet, heavy potato salad and never really loved it. This one is different: light, tangy from lemon and mustard, and full of fresh dill. People who claim not to like potato salad always ask for this recipe.
Choose the right potato
Waxy potatoes like Yukon Gold or small red potatoes hold their shape and have a creamy middle. Starchy russets fall apart and turn the salad into mash.
Cook them right
Start them in cold, salted water so they cook evenly and are seasoned all the way through. Test with a fork and drain the moment they're tender. Overcooking is the main reason potato salad turns mushy.
My favorite trick
Dress the potatoes while they're still warm. They soak up the dressing like a sponge, so every piece is full of flavor. Add the dill once they've cooled a little so it stays bright.
Variations
Greek: cucumber, feta and oregano.
Eggs: chopped hard-boiled eggs.
Lighter: half Greek yogurt.
Briny: chopped pickles or capers.
Serving
Perfect with grilled chicken, burgers, ribs and roast beef sandwiches.
Keep it covered in the fridge for up to 3 days and stir gently before serving. Taste again; it often needs a fresh squeeze of lemon.
Tender waxy potatoes folded into a creamy Dijon and lemon dressing with plenty of fresh dill, celery and onion. Fresh and not too heavy.
Salads Easy American
Prep
15 min
Cook
15 min
Total
30 min
Servings
6
Ingredients 9 items
Tap to check off as you go
Salad
Instructions 6 steps
1
Put the potatoes in cold, salted water and bring to a boil.
2
Cook until fork-tender, about 12 to 15 minutes, then drain.
3
Whisk the mayonnaise, Dijon, lemon juice, salt and pepper in a large bowl.
4
Gently fold the warm potatoes into the dressing.
5
Add the dill, onion and celery and stir carefully.
6
Chill for at least 30 minutes before serving.
Nutrition per serving
Calories
280
Protein
4g
Carbs
30g
Fat
16g
Sugar
2g
Fiber
3g
Sodium
380mg
Questions, answered
Which potatoes should I use?
Waxy potatoes like Yukon Gold or red potatoes. They stay firm and creamy.
Can I use dried dill?
Yes, but use about a third as much. Fresh dill tastes much brighter.
Can I add eggs?
Yes. Fold in a few chopped hard-boiled eggs for a heartier salad.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
