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★ Why You'll Love this Recipe ★
New Spin on an Old Fashioned Summer Side Dish
Get ready for an easy breezy side dish that's a little different than your traditional potato salad. This recipe is made with lemon and fresh herbs and is lightly creamy. Great for a summer barbecues, potlucks and day trips. It can be made ahead, so it's an easy side dish to go with dinner as well.
Layered with Flavor
This refreshing potato salad is bright and flavorful, made with both red and yellow potatoes, dill, parsley and a tangy, creamy mustard dressing. A healthy amount of celery adds freshness and crunch. Green onions and chives layer in more subtle crunch and mild spice.
Looks as Good as it Tastes
This potato salad side dish is always a welcome addition at any summer gathering. It not only looks appealing, it delivers on taste as well. Perfect for feeding a crowd, but also packs well to take camping, on picnics, or for lunch. Just be sure to keep it chilled.
Pairs Well with Others
This lemony herbaceous potato salad pairs well with a variety of dishes, including grilled Cajun chicken sandwiches, grilled salmon, Greek Turkey burgers, honey barbecue grilled chicken, and just about any main-course meat. It also complements other salads or can be enjoyed on its own as a light lunch or hearty snack.
★ Ingredients You'll Need ★
You'll need a short list of ingredients making this potato salad simple yet satisfying and flavorful!
Here's everything you'll need:
Main Ingredients
- Small potatoes. A mix of red and gold offers variety and a pretty presentation.
- Celery. Leaves removed and finely diced.
- Green onions. These add amazing freshness.
For the Dressing
- Mayonnaise. I like to use avocado mayo, it's a little healthier and still tastes good. You can use vegan mayo or substitute plain Greek yogurt for some or all of the mayo. You can also substitute sour cream for the mayo in part or whole.
- Lemon. You'll use the zest and juice.
- Dijon mustard. You can use yellow mustard if you prefer but Dijon adds a little extra flavor.
- Vinegar. White vinegar or experiment with other types of vinegar if you want to change up the flavor.
- Salt and pepper. You'll need quite a bit of both to season the potatoes. Add these to taste.
- Garlic. You can use fresh cloves or I like to save time and use garlic paste.
- Chives. These complement the green onions and add mild spice and freshness.
- Parsley. This adds nice texture and freshness.
- Dill. This layers in flavor and a nice aroma.
★ How to Make this Recipe ★
This potato salad is simple to make. It takes about 10 minutes to prep then 10 minutes of cook time. You'll ideally want to allow this to chill and marinate as well.
Here's a look at the steps:
- Combine dressing ingredients.
- Cook and cool potatoes.
- Slice potatoes.
- Combine potatoes, celery, and green onions.
- Add dressing and toss to coat.
- Garnish if desired and season to taste.
Super easy. So yummy!
★ Tips & FAQs ★
This potato salad stands out with its zesty and refreshing flavor profile, thanks to the combination of lemon juice and zest, fresh herbs, and mustard. It's a delightful twist on the classic potato salad.
While you can technically use any type of potato, I recommend using waxy potatoes like Yukon Gold or red potatoes. They hold their shape well after boiling and maintain a creamy texture, perfect for potato salad. I especially love the combination of both types of potatoes together.
You can make this potato salad up to a day in advance. In fact, allowing it to sit in the refrigerator for a few hours or overnight allows the flavors to meld together even more, resulting in a tastier salad.
While fresh herbs provide the best flavor, you can substitute dried herbs if needed. Use about ⅓ of the amount of dried herbs compared to fresh ones, as dried herbs are more potent.
Yes. Simply substitute the mayonnaise with a vegan mayonnaise alternative, and ensure that the mustard you use is also vegan-friendly. The rest of the ingredients are typically vegan, but always double-check labels to be certain.
Feel free to customize it to your liking. You can add additional ingredients such as diced bell peppers, or even crispy bacon for extra flavor and texture. Bacon bits work great or diced ham adds protein and kick of salty flavor.
While potato salad is traditionally served chilled, you can serve it warm if you prefer. Just be aware that the flavors may not meld together as well if served immediately after preparation. If serving warm, consider adjusting the seasoning to taste before serving.
Store leftovers in an airtight container in the fridge for up to 5 days. Make sure to give it a good stir before serving again, as the dressing may settle at the bottom.
★ More Dill Recipes ★
Want more tasty and easy side dish ideas?
Browse all my easy side dish recipes and be sure to Pin ones that look good, for later!
Creamy Dill Potato Salad
Equipment
Ingredients
- 3 lbs small potatoes
- 3 stalks celery finely diced
- 3 green onions minced
Dressing
- ¾ cup mayonnaise
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice 1 lemon
- 2 tablespoon Dijon mustard
- 2 tablespoon white vinegar
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 teaspoon garlic paste
- ¼ cup fresh chives minced
- ¼ cup fresh parsley minced
- ¼ cup fresh dill minced
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Instructions
- Cook potatoes. Add whole potatoes to a large pot filled with water, until the potatoes are covered. Bring to a boil and cook for 10-15 minutes, until potatoes are tender. Drain and allow to cool completely.
- Make the dressing. In a large bowl, combine all dressing ingredients. Chill in the fridge until ready to add to potatoes.
- Slice potatoes. Once potatoes have cooled completely, cut them into quarters and add them to the dressing in the large bowl. Add vegetables and season. Add celery and green onions then toss to combine and coat potatoes. Add more salt and pepper to taste.
- Chill and allow to marinate. Cover and refrigerate potato salad for at least 2 hours before serving.
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