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5.0 from 6 votes

GREG’S LEMON AND DILL POTATO SALAD

Creamy Yukon Gold potatoes with a tangy lemon dressing and fresh dill. It’s easy to make and so delicious! Perfect for a party.

Prep Time
15 mins
Cook Time
15 mins
Resting Time:
15 mins
Total Time
35 mins
Servings: 6 Servings
Calories: 181 kcal
Course: Side Dish , Salad
Cuisine: American , Vegan

Ingredients

  • 6 medium Yukon Gold potatoes see note
  • 1 medium vidalia onion finely diced
  • 2 celery stalks finely diced
  • ¼ cup Dill chopped, see note
  • salt and 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 and pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. After the potatoes have been boiling for five minutes add the onions.
  3. 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.
  4. 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
  1. 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.
  2. For best results, chill for an hour then serve.
  3. 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

Calories 181kcal (9%) Carbohydrates 25g (8%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Sodium 31mg (1%) Potassium 786mg (22%) 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

% 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.