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Lemon Dill Potato Salad

Photo: Kate Sears; Syling: Lynn Miller
Prep time 20 mins
Cook time 40 mins
Yield Serves 8
Zesty Lemon Dill Potato Salad is a crowd-pleasing side dish that is wallet-friendly, too. You can swap the Yukon gold potatoes for whatever kind you already have.

Ingredients

  • 2 pounds medium Yukon gold potatoes (about 6 total)
  • Salt and pepper
  • 1 tablespoon Dijon mustard
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1 shallot, minced (3 Tbsp.)
  • 1/4 cup chopped fresh dill

Nutrition Information

  • calories 156
  • fat 7 g
  • satfat 1 g
  • protein 3 g
  • carbohydrate 22 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • sodium 197 mg

How to Make It

  1. Scrub potatoes; place in a pot. Pour in enough cold water to cover by 1 inch. Add a pinch of salt; bring to a boil over high heat. Reduce heat to medium-low; simmer until potatoes are just tender, about 20 minutes.

  2. Combine mustard, 1/2 tsp. salt, 1/4 tsp. pepper and lemon zest in a large bowl. Add juice and stir until blended. Slowly whisk in olive oil.

  3. Drain potatoes; set aside until cool enough to handle. Using a sharp knife, remove peels. Cut potatoes into 1-inch cubes; add to bowl with shallot and dill; toss gently. Season with salt and pepper, if desired.