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- 2 pounds baby potatoes - 1/4 cup fresh dill - 1/2 cup Greek yogurt - 1/4 cup mayonnaise - 2 tablespoons lemon juice - 1 tablespoon lemon zest - 1 teaspoon Dijon mustard - 1/2 teaspoon garlic powder - Salt and pepper - 1/4 cup red onion - 1/2 cup cucumber To make a zesty lemon dill potato salad, you need the right ingredients. Baby potatoes are great for this recipe. They are small and creamy. Fresh dill adds a bright flavor. Greek yogurt and mayonnaise make the dressing rich and creamy. Lemon juice and zest bring freshness and tang. Dijon mustard adds a nice kick. Garlic powder gives it depth. Don’t forget to season with salt and pepper. Finally, red onion and cucumber add crunch and color. Each ingredient plays a role in creating a balanced taste. The mix of creamy and zesty flavors will delight your taste buds. This salad is perfect for summer picnics or family dinners. With fresh and tasty ingredients, you can't go wrong. Enjoy the process of gathering everything you need! {{ingredient_image_1}} Start by boiling 2 pounds of baby potatoes in salted water. Place them in a large pot. Cook them over medium-high heat for about 15 to 20 minutes. Check if they are fork-tender. Once cooked, drain the potatoes and let them cool for a bit. While the potatoes cool, prepare the dressing. In a medium bowl, whisk together 1/2 cup Greek yogurt and 1/4 cup mayonnaise. Add 2 tablespoons of lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of Dijon mustard. Season the mixture with 1/2 teaspoon garlic powder, salt, and pepper. Whisk until smooth and well-blended. Once the potatoes are cool enough to touch, cut them into bite-sized pieces if needed. In a large mixing bowl, combine the halved potatoes, 1/4 cup chopped fresh dill, 1/4 cup finely diced red onion, and 1/2 cup diced cucumber. Pour the dressing over this mixture. Gently fold everything together until the potatoes are well coated with the dressing. Taste the salad and adjust the seasoning if needed. Add more salt, pepper, or lemon juice according to your liking. Chill the salad in the refrigerator for at least 30 minutes before serving. This lets the flavors come together beautifully. Choosing the right potatoes For the best texture, use baby potatoes. They are tender and creamy. Their small size cooks well and holds flavors nicely. You can also use red or Yukon gold potatoes if you prefer. Importance of chilling time Chilling is key for flavor. Let your salad rest in the fridge for at least 30 minutes. This allows the herbs and dressing to blend well with the potatoes. A cold salad is refreshing and zesty. Presentation tips and garnishes Serve your salad in a large bowl. Add extra dill on top for a pop of color. Thin lemon slices can brighten the dish. A light sprinkle of paprika adds a nice touch, too. Ideal serving temperature This potato salad is best served cold. Make sure to take it out of the fridge right before serving. It stays fresh and crisp, offering a delightful taste with every bite. Pro Tips Choose the Right Potatoes: For the best texture, use waxy baby potatoes, as they hold their shape well after cooking. Chill Before Serving: Allowing the salad to chill in the refrigerator for at least 30 minutes enhances the flavors and makes it more refreshing. Customize the Dressing: Feel free to adjust the yogurt and mayonnaise ratio to suit your taste, or add a dash of hot sauce for a spicy kick. Fresh Ingredients Matter: Use fresh dill and cucumbers for the best flavor and crunch; dried herbs won't provide the same zest. {{image_2}} You can add extra flavors to your lemon dill potato salad. Try adding bacon or ham for a smoky twist. The salty crunch of bacon pairs well with the creamy potatoes. You can also use avocado to add creaminess. Just mash it gently and mix it in. This will give your salad a rich texture. Feel free to swap some ingredients for a different taste. Using sour cream instead of Greek yogurt gives a tangy flavor. It also adds a nice creaminess. You can also experiment with fresh herbs like parsley or chives. These herbs can add new layers of flavor. Just chop them up and mix them in with the dill. Enjoy trying these variations! Store your Lemon Dill Potato Salad in an airtight container. Place it in the refrigerator right after serving. This helps keep the salad fresh and tasty. If you have leftovers, make sure to cover them well. You can use plastic wrap or a tight lid. This potato salad lasts about 3 to 5 days in the fridge. Look for signs it has gone bad. If you see any mold or a strange smell, it’s best to toss it out. The potatoes may also become mushy over time. Always trust your senses when deciding if it's still good. Yes, you can make Lemon Dill Potato Salad ahead of time. I suggest making it up to a day in advance. This time allows the flavors to blend well. Just keep it in the fridge until you are ready to serve. The chill makes the salad taste even better. Yes, this recipe is gluten-free. All the ingredients, like baby potatoes, Greek yogurt, and fresh dill, do not contain gluten. Always check labels, especially for yogurt and mayonnaise, to be sure. This salad is safe for those with gluten sensitivities. Absolutely! You can use other types of potatoes if you prefer. Yukon Gold or red potatoes work well in this salad. They have a nice texture and flavor. Just make sure to cook them until they are tender. This way, the salad stays creamy and delicious. This blog post covered how to make a delicious Lemon Dill Potato Salad. You learned about key ingredients like baby potatoes, fresh dill, and creamy dressing. I shared step-by-step instructions and added tips to perfect your dish. Remember, you can customize flavors with bacon or avocado. Store your salad properly for freshness. This dish is simple and satisfying, perfect for any occasion. Enjoy making it your own!

Zesty Lemon Dill Potato Salad

A refreshing potato salad with a zesty lemon and dill dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 200 kcal

Ingredients
  

  • 2 pounds baby potatoes, halved
  • 1/4 cup fresh dill, chopped
  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • to taste salt and pepper
  • 1/4 cup red onion, finely diced
  • 1/2 cup cucumber, diced

Instructions
 

  • Start by boiling the baby potatoes in a large pot of salted water over medium-high heat. Cook for about 15-20 minutes or until they are fork-tender. Drain and let cool slightly.
  • While the potatoes are cooling, prepare the dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
  • Once the potatoes are cool enough to handle, cut them into bite-sized pieces if they are not already halved.
  • In a large mixing bowl, combine the halved potatoes, chopped dill, diced red onion, and cucumber.
  • Pour the dressing over the potato mixture and gently fold everything together until the potatoes are well coated.
  • Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice if desired.
  • Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Notes

Serve the salad in a large, beautiful bowl garnished with extra dill and lemon slices for a fresh touch. Consider serving chilled with a sprinkle of paprika on top for added color.
Keyword dill, lemon, potato salad, side dish