Lemon-Dill Potato Salad

Lemon and dill add a fresh flavor to this dish, which is perfect for a casual summer dinner. Sprinkle extra dill over the top of the potato salad for a beautiful presentation.

Yield: 12 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 109
  • Fat: 4.6g
  • Saturated fat: 1.3g
  • Protein: 2.1g
  • Carbohydrate: 14.8g
  • Cholesterol: 9mg
  • Iron: 0.6mg
  • Sodium: 287mg
  • Calories from fat: 38%
  • Fiber: 1.5g
  • Calcium: 27mg


  • 2 pounds red potatoes
  • 3/4 cup chopped red onion
  • 1/2 cup fat-free sour cream
  • 1/2 cup light mayonnaise
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 teaspoons cider vinegar


  1. Place potatoes in a Dutch oven, and cover with cold water; bring to a boil. Cook potatoes 30 minutes or until tender; drain and cool. Peel potatoes and cut into 1-inch cubes.
  2. Combine potatoes and onion in a large bowl; toss gently. Combine sour cream and next 5 ingredients in a separate bowl. Spoon sour cream mixture over cooled potato mixture; toss gently to coat. Cover and chill 8 hours.
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