Lemon Dill Potato Salad Recipe

I reinvented Potato Salad with lemon and dill and tucked in one surprising vegan shortcut I only just perfected.

I never thought a simple bowl of potatoes could make me stop mid-bite, but this Lemon Dill Potato Salad does that—no joke. I start with tender Yukon Gold potatoes and piles of fresh dill, and somehow it turns into the kind of side that people argue over at cookouts.

It’s bright, a little cheeky, not trying too hard, and sits perfectly among my other Dill Potatoes and Vegan Potato Salads experiments. I can’t promise it’s fancy, but I will say it’s addictive, and somehow every time I bring it, folks ask for the story behind it before they ask for seconds.

Ingredients

• Starchy, filling, good source of carbs and potassium, adds creamy texture when smashed
• Bright lemon juice and zest give tangy sourness plus vitamin C and freshness
• Herby dill adds citrusy, grassy flavor and antioxidants, keeps salad light and fresh
• Plant based mayo gives creaminess, healthy fats, but watch for added oils
• Tiny briny pops, packed with flavor not many calories, salty tang
• Sharp slightly sweet, adds crunch and sulfur compounds that may aid digestion
• Crunchy low calorie fiber, fresh vegetal note, supports digestion and mouthfeel
• Extra virgin oil brings silky mouthfeel, it’s full of monounsaturated fats heart healthy

Ingredient Quantities

• 2 pounds (about 900 g) Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
• 1/2 cup vegan mayonnaise (use your favorite brand, add more if you like it creamier)
• 2 tablespoons fresh lemon juice (about 1 large lemon)
• 1 teaspoon lemon zest
• 1 tablespoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 to 3 tablespoons fresh dill, chopped
• 3 scallions (green onions), thinly sliced
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely diced (or 1 small shallot)
• 1 tablespoon capers, drained (optional but adds nice briny pop)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

How to Make this

1. Scrub the potatoes and cut into 1 inch pieces so they cook evenly, then put them in a pot and cover with cold water, add a pinch of salt and bring to a boil.

2. Cook until just fork tender, about 10 to 15 minutes depending on size, don’t overcook or they’ll turn mushy; drain and let them steam-dry in the colander for a few minutes.

3. While potatoes cook, whisk together vegan mayonnaise, lemon juice, lemon zest, Dijon mustard, olive oil, the 1 teaspoon kosher salt and 1/2 teaspoon black pepper until smooth; if you want it creamier add more mayo.

4. Finely chop the dill, slice the scallions, dice the celery and red onion (or shallot), and drain the capers if using them.

5. Put the slightly warm potatoes in a large bowl and pour about two thirds of the dressing over them so they absorb flavors; reserve the rest to adjust later.

6. Fold in scallions, celery, red onion, capers and most of the dill, being gentle so the potatoes stay chunky, taste and add more dressing, salt or lemon if needed.

7. If the dressing seems too thick or clumpy, stir in a tablespoon of the potato cooking water or a little extra olive oil to loosen it up.

8. Cover and chill at least 30 minutes for flavors to meld, though it’s also nice served warm right away.

9. Before serving stir gently, adjust seasoning one last time, and sprinkle the remaining dill and a few extra scallion slices on top for color.

Equipment Needed

1. Large pot (4 to 6 qt) for boiling the potatoes, big enough so they don’t crowd.
2. Colander or coarse sieve to drain and let the spuds steam-dry.
3. Large mixing bowl to toss potatoes with the dressing, any big bowl will do.
4. Whisk for emulsifying the mayo, lemon, mustard and oil into a smooth dressing.
5. Chef’s knife and cutting board to chop dill, scallions, celery and onion.
6. Measuring cups and spoons for mayo, lemon juice, mustard, oil and seasonings.
7. Rubber spatula or wooden spoon to fold the salad gently without mashing.
8. Microplane or fine zester for the lemon zest and a small bowl or jar to hold the dressing.

FAQ

Lemon Dill Potato Salad Recipe Substitutions and Variations

• Vegan mayonnaise: swap for 1/2 cup plain Greek yogurt, or 1/2 cup blended silken tofu if you want to keep it vegan. Same volume, Greek yogurt will be tangier so taste and adjust lemon or oil if you want it richer.
• Yukon Gold or red potatoes: use fingerling or new potatoes, same weight, they hold their shape better. If you only have russets theyll get fluffier so be gentle and dont overmix.
• Fresh dill: substitute fresh parsley or chives for a milder herb, or tarragon for a slightly licorice like note. Use about the same amount for parsley or chives, halve the amount for tarragon.
• Capers: try chopped cornichons or chopped green olives for that briny pop, or a splash of olive brine if thats all youve got. Add to taste cause some jars are way saltier than others.

Pro Tips

– Salt the cooking water like you mean it. Potatoes soak up salt while they boil so the salad won’t taste flat later. Dont be shy, a good pinch per quart makes a big difference.

– Drain then let them steam dry a few minutes, and toss the dressing into still-warm potatoes. Warm spuds absorb flavor way better than cold ones, but dont mash them — fold gently so you keep some nice chunks.

– Keep some potato cooking water and extra mayo or olive oil on hand to fix texture. If the dressing looks gluey or the salad is dry, stir in a tablespoon or two of the hot water until it loosens, or add more mayo for creaminess.

– Prep smart for texture: chop celery and scallion whites small so they give crunch, but wait to add most of the scallion greens and dill right before serving for brightness and color. If you make it ahead, store them separate so they dont go soggy.

Lemon Dill Potato Salad Recipe

Recipe by Ashley Mead

0.0 from 0 votes

I reinvented Potato Salad with lemon and dill and tucked in one surprising vegan shortcut I only just perfected.

Pin

Servings

6

servings

Calories

302

kcal

Equipment: 1. Large pot (4 to 6 qt) for boiling the potatoes, big enough so they don’t crowd.
2. Colander or coarse sieve to drain and let the spuds steam-dry.
3. Large mixing bowl to toss potatoes with the dressing, any big bowl will do.
4. Whisk for emulsifying the mayo, lemon, mustard and oil into a smooth dressing.
5. Chef’s knife and cutting board to chop dill, scallions, celery and onion.
6. Measuring cups and spoons for mayo, lemon juice, mustard, oil and seasonings.
7. Rubber spatula or wooden spoon to fold the salad gently without mashing.
8. Microplane or fine zester for the lemon zest and a small bowl or jar to hold the dressing.

Ingredients

• 2 pounds (about 900 g) Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces

• 1/2 cup vegan mayonnaise (use your favorite brand, add more if you like it creamier)

• 2 tablespoons fresh lemon juice (about 1 large lemon)

• 1 teaspoon lemon zest

• 1 tablespoon Dijon mustard

• 2 tablespoons extra-virgin olive oil

• 2 to 3 tablespoons fresh dill, chopped

• 3 scallions (green onions), thinly sliced

• 1/2 cup celery, finely diced

• 1/4 cup red onion, finely diced (or 1 small shallot)

• 1 tablespoon capers, drained (optional but adds nice briny pop)

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

Directions

• Scrub the potatoes and cut into 1 inch pieces so they cook evenly, then put them in a pot and cover with cold water, add a pinch of salt and bring to a boil.
• Cook until just fork tender, about 10 to 15 minutes depending on size, don't overcook or they'll turn mushy; drain and let them steam-dry in the colander for a few minutes.
• While potatoes cook, whisk together vegan mayonnaise, lemon juice, lemon zest, Dijon mustard, olive oil, the 1 teaspoon kosher salt and 1/2 teaspoon black pepper until smooth; if you want it creamier add more mayo.
• Finely chop the dill, slice the scallions, dice the celery and red onion (or shallot), and drain the capers if using them.
• Put the slightly warm potatoes in a large bowl and pour about two thirds of the dressing over them so they absorb flavors; reserve the rest to adjust later.
• Fold in scallions, celery, red onion, capers and most of the dill, being gentle so the potatoes stay chunky, taste and add more dressing, salt or lemon if needed.
• If the dressing seems too thick or clumpy, stir in a tablespoon of the potato cooking water or a little extra olive oil to loosen it up.
• Cover and chill at least 30 minutes for flavors to meld, though it's also nice served warm right away.
• Before serving stir gently, adjust seasoning one last time, and sprinkle the remaining dill and a few extra scallion slices on top for color.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 208g
• Total number of serves: 6
• Calories: 302kcal
• Fat: 20g
• Saturated Fat: 1.8g
• Trans Fat: 0g
• Polyunsaturated: 5.5g
• Monounsaturated: 10.8g
• Cholesterol: 0mg
• Sodium: 482mg
• Potassium: 686mg
• Carbohydrates: 29g
• Fiber: 3.6g
• Sugar: 2g
• Protein: 3.5g
• Vitamin A: 300IU
• Vitamin C: 31.5mg
• Calcium: 21mg
• Iron: 1.3mg