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Potato salad in a white bowl with a bunch of dill and a spoon on the side of the bowl.

GREG’S LEMON AND DILL POTATO SALAD

Creamy Yukon Gold potatoes with a tangy lemon dressing and fresh dill. It’s easy to make and so delicious! Perfect for a party.
5 from 1 vote
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Course: Salad, Side Dish
Cuisine: American, Vegan
Keyword: crispy vegan nuggets, lemon and dill, potato salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 15 minutes
Total Time: 35 minutes
Servings: 6 Servings
Calories: 181kcal
Author: Linda Meyer

Ingredients

  • 6 medium Yukon gold potatoes see note
  • 1 medium Vidalia onion finely diced
  • 2 celery stalks finely diced
  • ¼ cup dill chopped, see note
  • Salt and pepper to taste

For the Dressing

  • 2 tablespoon lemon juice
  • 3 tablespoon white balsamic vinegar
  • 1 teaspoon sugar
  • 3 tablespoon extra-virgin olive oil
  • Salt and pepper to taste

Instructions

  • Scrub the potatoes clean (remove any dark brown spots) and place in a large pot, cover with water and bring to a boil. Set a timer for 15 minutes once the water comes to a full boil.
  • After the potatoes have been boiling for five minutes add the onions.
  • When the timer goes off, insert a fork or a paring knife into the potatoes. If the potatoes are fork tender, remove them from the water and let them sit in a large bowl for 15 minutes. If it takes some pressure to to get the fork to pierce the potatoes, cook for another 2 minutes and test again. Keep cooking in 2 minute increments until the potatoes can be easily pierced with a fork then drain in a colander and put them in a large bowl and let sit for 15 minutes.
  • Once the potatoes have cooled, cut them into 1-inch cubes and gently fold in the celery, dill, and dressing until combined.

For the Dressing

  • In a small bowl or jar, whisk the 2 tbsp lemon juice, 3 tbsp vinegar, 1 tsp sugar, salt and pepper to taste, and 3 tbsp olive oil until the salt and sugar is dissolved. Pour over the potatoes, celery, and dill and gently stir until the potatoes are covered in the dressing.
  • For best results, chill for an hour then serve.
  • Enjoy!

Notes

  • Makes 6 to 8 one cup servings.
  • We use Yukon Gold Potatoes because they have a delicate skin and a creamy texture. Make sure to choose heavy and firm potatoes with a smooth skin and no green spots. Green potatoes contain solanine, which is bitter in taste and can cause a stomach ache in some people.
  • Cook the potatoes whole and cover them in cold water. Don’t cube them first or put them in boiling water or the potatoes won’t cook evenly.
  • Feel free to add as much dill as you like. This is your potato salad.
  • The Nutrition Facts are an estimate only.

Nutrition

Calories: 181kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 31mg | Potassium: 786mg | Fiber: 4g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 24.8mg | Calcium: 67mg | Iron: 5.8mg