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Lemon Dill Potato Salad

Lemon potato salad with fresh dill and a light creamy dressing—tender cubed red potatoes tossed with bright lemon juice and zest. Chilled for 2 hours so the flavors blend and the salad tastes refreshing, not heavy.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Lemon Dill Potato Salad
  • 3 lb red potatoes Cubed.
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup fresh lemon juice
  • 1 lemons (zest) Zest of 2 lemons.
  • 0.25 cup fresh dill Chopped.
  • 2 tbsp Dijon mustard
  • 0.25 cup red onion Finely diced.
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Cook and cool the potatoes
  1. Bring a Dutch oven of water to a boil, then add the cubed red potatoes and cook until tender, 10 to 15 minutes. You should be able to pierce a potato cube easily with a fork.
  2. Drain the potatoes and spread them on a sheet pan to cool until no longer steaming. Letting them cool helps the dressing cling without turning runny.
Make the lemon dill dressing
  1. In a bowl, whisk together mayonnaise, sour cream, fresh lemon juice, lemon zest, fresh dill, and Dijon mustard until smooth and creamy. The mixture should look evenly speckled with dill and zest.
Assemble and season
  1. Combine the cooled potatoes and finely diced red onion in a bowl. Gently distribute the onion so each bite gets a little color.
  2. Pour the dressing over the potatoes and toss gently until everything is coated. Lift and fold rather than stirring hard to keep cubes intact.
  3. Season with salt and black pepper to taste. Add gradually and taste to balance the lemon.
Chill
  1. Cover and refrigerate the potato salad for at least 2 hours. Chilling firms the texture and improves flavor blend.

Notes

Pro tip: cool the potatoes fully before dressing so they don’t absorb too much lemon and become gummy. Store in the refrigerator up to 4 days; freeze is not recommended because potatoes and dairy dressing can break. For a lighter option, use light mayonnaise or a Greek-yogurt blend in place of part of the mayonnaise and keep the sour cream reduced accordingly.