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.

Recipe by MyRecipes June 2012

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Credit: Kate Sears; Syling: Lynn Miller

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

156 calories; fat 7g; saturated fat 1g; protein 3g; carbohydrates 22g; fiber 2g; cholesterol 0mg; sodium 197mg.
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