Prepare to transform your ordinary side dish into a flavor explosion that will have everyone begging for seconds! This Lemon Dill Potato Salad isn't just another boring potato recipe – it's a tantalizing blend of creamy, zesty, and herbaceous flavors that will elevate your summer gatherings from mundane to magnificent. With just a few simple ingredients and easy steps, you'll create a dish so delicious, it might just steal the spotlight from the main course!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds potatoes
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill
- Salt to taste
- Pepper to taste
Instructions
- Begin by washing the potatoes thoroughly under cold running water to remove any dirt or debris. Leave the skins on for added texture and nutrients.
- Cut the potatoes into evenly sized chunks, about 1 to 2 inches in diameter, to ensure they cook evenly. Place the cut potatoes in a large pot.
- Fill the pot with enough water to cover the potatoes by about an inch. Add a generous pinch of salt to the water to enhance the flavor of the potatoes as they cook.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15 to 20 minutes, or until they are fork-tender.
- While the potatoes are cooking, prepare the dressing. In a medium mixing bowl, combine the mayonnaise, lemon juice, fresh dill, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Once the potatoes are cooked, drain them in a colander and allow them to cool slightly for about 5 minutes. This will make them easier to handle without burning your fingers.
- Transfer the warm potatoes to a large mixing bowl. While they are still warm, gently fold in the dressing mixture, ensuring that all the potato chunks are evenly coated.
- Adjust the seasoning with additional salt and pepper to taste. If desired, you can add more lemon juice or fresh dill for an extra burst of flavor.
- Once mixed, cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 10 minutes to allow the flavors to meld together.
- Before serving, give the potato salad a gentle stir to redistribute the dressing. Serve chilled or at room temperature as a delightful side dish.
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape well after cooking.
- Keep the skins on for extra nutrition and texture, but make sure to wash them thoroughly.
- Cut potatoes into uniform chunks to ensure even cooking.
- Salt your potato cooking water generously - this is your first chance to build flavor!
- Add the dressing while potatoes are still warm to help them absorb the flavors more effectively.
- Let the salad rest in the refrigerator for at least 10 minutes before serving to allow the flavors to meld together.
- For an extra flavor boost, consider adding some finely chopped red onion or chives as a garnish.
- If you prefer a tangier dressing, increase the lemon juice slightly or add a splash of white wine vinegar.
- This salad can be made ahead of time and tastes even better the next day!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: g
Cholesterol: 10mg
