Lemon Dill Potato Salad

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
Cost per Serving: $.73
Recipe from All You

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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 156
  • Fat: 7g
  • Saturated fat: 1g
  • Protein: 3g
  • Carbohydrate: 22g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Sodium: 197mg

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. 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. 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. 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.
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