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4.9 from 21 votes

Lemon Dill Potato Salad

Lemon Dill Potato Salad - a warm potato salad dressed with a mixture of olive oil, garlic, lemon, and dill. No mayo makes it safer for picnics!

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 4 servings
Calories: 236 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 ½ pounds small red-skinned potatoes
  • 2 tablespoons chopped fresh dill
  • 1 garlic clove minced or grated
  • Zest and juice of 1 lemon
  • 2 tablespoons white wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 green onions minced
  • 2 tablespoons chopped pimiento drained

Instructions

    Cup of Yum
  1. Scrub the potatoes well to remove all traces of dirt.
  2. Cut the potatoes into bite-sized pieces.
  3. Place the potatoes in a large pot of salted water and bring to a boil.
  4. Cook 10-12 minutes or until the potatoes are tender.
  5. While the potatoes are cooking, make the dressing. In a medium bowl, combine the dill, garlic, lemon juice and zest, white wine vinegar, olive oil, salt, and pepper. Stir until well combined.
  6. Drain the potatoes.
  7. Add the potatoes, green onions, and pimiento to the bowl with the dressing mixture.
  8. Toss well to combine the ingredients and coat the potatoes thoroughly with the dressing.
  9. Serve warm.

Notes

  • TIP: Substitute 1 1/2 teaspoons dried dill weed for the fresh dill if desired.

Nutrition Information

Serving 1 Calories 236kcal (12%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 11g Sodium 544mg (23%) Fiber 3g (12%) Sugar 2g (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 236

% Daily Value*

Serving 1
Calories 236kcal 12%
Carbohydrates 26g 9%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 11g 65%
Sodium 544mg 23%
Fiber 3g 12%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.