Lemon Dill Potato Salad

Lemon Dill Potato Salad Recipe
Photo: Kate Sears; Syling: Lynn Miller
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.

Yield:

Serves 8

Recipe Time

Prep: 20 Minutes
Cook: 40 Minutes

Nutritional 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

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

Preparation

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.

Note:

June 2012
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