GREG’S LEMON AND DILL POTATO SALAD
User Reviews
5
4 reviews
Excellent
GREG’S LEMON AND DILL POTATO SALAD
Report
Creamy Yukon Gold potatoes with a tangy lemon dressing and fresh dill. It’s easy to make and so delicious! Perfect for a party.
Share:
Ingredients
- 6 potato see note, medium Yukon Gold
- 1 onion finely diced, medium Vidalia
- 2 celery finely diced, stalks
- ¼ cup dill chopped, see note
- salt to taste
- black pepper to taste
For the Dressing
- 2 tablespoon lemon juice
- 3 tablespoon white balsamic vinegar
- 1 teaspoon sugar
- 3 tablespoon extra-virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Scrub the potatoes clean (remove any dark brown spots) and place in a large pot, cover with water and bring to a boil. Set a timer for 15 minutes once the water comes to a full boil.
- After the potatoes have been boiling for five minutes add the onions.
- When the timer goes off, insert a fork or a paring knife into the potatoes. If the potatoes are fork tender, remove them from the water and let them sit in a large bowl for 15 minutes. If it takes some pressure to to get the fork to pierce the potatoes, cook for another 2 minutes and test again. Keep cooking in 2 minute increments until the potatoes can be easily pierced with a fork then drain in a colander and put them in a large bowl and let sit for 15 minutes.
- Once the potatoes have cooled, cut them into 1-inch cubes and gently fold in the celery, dill, and dressing until combined.
For the Dressing
- In a small bowl or jar, whisk the 2 tablespoon lemon juice, 3 tablespoon vinegar, 1 teaspoon sugar, salt and pepper to taste, and 3 tablespoon olive oil until the salt and sugar is dissolved. Pour over the potatoes, celery, and dill and gently stir until the potatoes are covered in the dressing.
- For best results, chill for an hour then serve.
- Enjoy!
Notes
- Makes 6 to 8 one cup servings.
- We use Yukon Gold Potatoes because they have a delicate skin and a creamy texture. Make sure to choose heavy and firm potatoes with a smooth skin and no green spots. Green potatoes contain solanine, which is bitter in taste and can cause a stomach ache in some people.
- Cook the potatoes whole and cover them in cold water. Don’t cube them first or put them in boiling water or the potatoes won’t cook evenly.
- Feel free to add as much dill as you like. This is your potato salad.
- The Nutrition Facts are an estimate only.
Nutrition Information
Show Details
Calories
181kcal
(9%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
0mg
(0%)
Sodium
31mg
(1%)
Potassium
786mg
(17%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
210IU
(4%)
Vitamin C
24.8mg
(28%)
Calcium
67mg
(7%)
Iron
5.8mg
(32%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 31mg | 1% |
| Potassium | 786mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 24.8mg | 28% |
| Calcium | 67mg | 7% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
