Wisconsin Potato and Vegetable Growers Association

Lemon Dill Potato Salad

Lemon Dill Potato Salad

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Course Side Dish


  • 1 lb small-sized potatoes
  • 1 tsp salt
  • ¼ cup dill chopped
  • ¼ cup green onions finely chopped


  • ¼ cup olive oil
  • 3 Tbsp lemon juice
  • zest of one lemon
  • 1 clove garlic finely minced
  • 3 Tbsp Dijon mustard
  • salt and pepper to taste


  • Cut the potatoes in half leaving the skin on.
  • Place the potatoes in a large kettle and add enough water to submerge them completely. Add salt and bring to a boil.
  • Cover and simmer until the potatoes are fork tender (approximately 15-20 minutes).
  • While the potatoes are cooking, place all ingredients for the dressing in a bowl and whisk them together to combine. Set the dressing aside.
  • Drain the cooked potatoes and place them in a bowl. Drizzle on the prepared dressing while potatoes are still hot. Sprinkle on the chopped dill and green onions.
  • Toss well and let this salad sit for about 10 minutes before serving to let the potatoes soak up the flavor.
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