This salad’s bright profile makes it the perfect companion for simply grilled fish or lemon-herb chicken. The acidity cuts through richer meats beautifully, making your entire plate feel balanced and thoughtfully composed. I think that’s the magic of a truly great side dish. It doesn’t just sit on the plate; it completes the meal, bringing a burst of freshness that makes everything else taste better.
For years, my go-to potato salad was a heavy, mayo-laden version that felt more like a winter indulgence than a spring or summer staple. Then, one sunny afternoon at a friend’s backyard gathering, I tried a version that was different. It was light, herby, and bright with lemon. I came home and spent the next week in my own kitchen, tweaking and tasting, until I landed on this Lemon Dill Potato Salad. It’s the one I make now for every picnic, potluck, and weeknight dinner where I want something special without the fuss. Simple ingredients, warm memories.
This Lemon Dill Potato Salad recipe is the make-ahead side dish everyone requests because it’s a celebration of fresh flavors. It’s comfort food, made easy, turning humble potatoes into something vibrant and unforgettable.
Table of Contents
Lemon Dill Potato Salad
A bright and herby potato salad that is a perfect make-ahead side dish. The creamy lemon-dill dressing, made with Greek yogurt, offers a lighter, fresher alternative to traditional mayo-heavy versions. It pairs beautifully with grilled meats and is ideal for picnics and potlucks.
Ingredients
- 2 pounds small Yukon Gold or red potatoes, scrubbed
- 1 teaspoon kosher salt, plus more for the potato water
- 1/2 cup full-fat plain Greek yogurt
- 1/4 cup good-quality mayonnaise
- 3 tablespoons fresh lemon juice (from about 1 large lemon)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon garlic powder
- 1/3 cup finely chopped red onion
- 2 stalks celery, finely diced
- 1/2 cup finely chopped fresh dill, plus more for garnish
- 2 tablespoons chopped fresh chives or parsley
Instructions
- Place the scrubbed potatoes in a large pot and cover with cold water by an inch. Add a generous handful of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are easily pierced with a fork but not falling apart.
- Drain the potatoes and let them cool just until you can handle them. Cut them into 3/4-inch cubes and transfer the warm cubes to a large mixing bowl.
- In a medium bowl, whisk together the Greek yogurt, mayonnaise, fresh lemon juice, olive oil, Dijon mustard, 1 teaspoon kosher salt, black pepper, and garlic powder to make the dressing.
- To the bowl with the warm potatoes, add the chopped red onion, diced celery, and most of the fresh dill and chives (reserve a little for garnish).
- Pour the dressing over the potato mixture. Using a large rubber spatula, gently fold everything together until evenly coated, being careful not to mash the potatoes.
- For best flavor, cover the bowl and refrigerate the salad for at least 1 hour before serving. Garnish with the reserved fresh herbs before serving.
Notes
Do not overcook the potatoes. Salting the potato water is crucial for seasoning. Fresh dill is essential; do not substitute dried. The salad tastes best after chilling for at least an hour. For a dairy-free version, use vegan yogurt or all mayonnaise.
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 2
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 5
- Cholesterol: 5
Ingredients List for Lemon Dill Potato Salad
Lemon Dill Potato Salad starts with a handful of fresh, simple ingredients that come together to create something much greater than the sum of its parts. Here is what you will need.
- 2 pounds small Yukon Gold or red potatoes, scrubbed
- 1 teaspoon kosher salt, plus more for the potato water
- 1/2 cup full-fat plain Greek yogurt
- 1/4 cup good-quality mayonnaise
- 3 tablespoons fresh lemon juice (from about 1 large lemon)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon garlic powder
- 1/3 cup finely chopped red onion
- 2 stalks celery, finely diced
- 1/2 cup finely chopped fresh dill, plus more for garnish
- 2 tablespoons chopped fresh chives or parsley
Smart Swaps & Notes:
- Potatoes: Yukon Golds are my favorite for their creamy texture that holds its shape. Red potatoes work beautifully, too. For a different twist, try my Creamy Potato Leek Soup for another cozy potato application.
- Dairy: For a dairy-free version, use a vegan plain yogurt or substitute all the yogurt with more mayonnaise. The dill flavor is so vibrant it shines through any adaptation.
- Herbs: Fresh dill is non-negotiable for that classic, grassy aroma. If you love dill, you might also enjoy my Dill Pickle Ranch Dip as a perfect party starter.
Timing for Lemon Dill Potato Salad
One of the best parts of this recipe is how it fits into a busy schedule. You can make it ahead, and the flavors only improve.
- Prep Time: 20 minutes
- Cook Time: 20 minutes (mostly hands-off while the potatoes boil)
- Total Time: 40 minutes, plus optional chilling
- Make-Ahead Tip: This salad tastes best after resting in the fridge for at least 1 hour, making it a true champion of lunch recipes and meal prep.
Step-by-Step Instructions
Follow these simple steps for a perfect, flavorful Lemon Dill Potato Salad every time.
- Cook the Potatoes: Place the scrubbed potatoes in a large pot and cover with cold water by an inch. Add a generous handful of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are easily pierced with a fork but not falling apart.
- Cool & Cube: Drain the potatoes and let them cool just until you can handle them. I like to cut them into 3/4-inch cubes—this size soaks up the dressing perfectly. If you prefer, you can slice them. Transfer the warm potato cubes to a large mixing bowl.
- Make the Dressing: While the potatoes are cooling, whisk together the Greek yogurt, mayonnaise, fresh lemon juice, olive oil, Dijon mustard, 1 teaspoon kosher salt, black pepper, and garlic powder in a medium bowl. This creamy, zesty dressing is the heart of the dish.
- Combine: To the bowl with the warm potatoes, add the chopped red onion, diced celery, and most of the fresh dill and chives (reserve a little for garnish). Pour the dressing over everything.
- Gently Fold: Using a large rubber spatula, gently fold the dressing into the potatoes and vegetables. Be tender—you want to coat everything without turning the potatoes into mush. The warmth of the potatoes will help them absorb the dressing beautifully.
- Chill & Serve: For the best flavor, cover the bowl and refrigerate the Lemon Dill Potato Salad for at least 1 hour before serving. This rest time allows the flavors to marry. Garnish with the reserved fresh herbs before serving.
Nutritional Information
This lighter take on potato salad offers a satisfying balance. Per serving (approximately 1 cup):
- Calories: ~220
- Protein: 5g
- Carbohydrates: 28g
- Fat: 10g
- Fiber: 3g
Using Greek yogurt adds a boost of protein and probiotics, while the olive oil provides heart-healthy fats. Potatoes are a great source of potassium and vitamin C, especially when you keep the skin on. This makes the dish a wonderful option among healthy food dishes that don’t sacrifice an ounce of flavor.
Equipment Needed
You only need a few basic kitchen tools to make this Lemon Dill Potato Salad.
- A large pot for boiling potatoes
- A colander for draining
- A sharp chef’s knife and cutting board
- A large mixing bowl
- A medium bowl for the dressing
- A whisk and a rubber spatula
- Measuring cups and spoons
Why You’ll Love This Lemon Dill Potato Salad
This recipe has earned its permanent spot in my rotation for so many reasons.
- Make-Ahead Marvel: It actually gets better as it sits, making it the ultimate stress-free dish for gatherings.
- Bright & Balanced Flavor: The lemon and dill cut through richness, making it a versatile partner for everything from burgers to salmon.
- Crowd-Pleasing: It’s a fresh alternative to heavier salads, and its vibrant color is always inviting on a buffet table.
- Simple Process: No fancy techniques—just boiling, chopping, and mixing. Regular kitchen, regular time, great results.
- Perfect for Leftovers: It holds up wonderfully for days, making your lunch recipes for the week instantly more exciting.
Healthier Alternatives for the Recipe
This Lemon Dill Potato Salad is already a lighter option, but here are easy swaps to fit various dietary needs.
- Dairy-Free: Replace the Greek yogurt with a plain, unsweetened vegan yogurt or use all mayonnaise.
- Lower Fat: Use low-fat Greek yogurt and a light mayonnaise.
- Vegan: Use vegan yogurt and vegan mayo. The fresh herbs and lemon provide so much flavor, you won’t miss a thing.
- Added Protein: Stir in a can of drained and rinsed chickpeas or flaked albacore tuna for a heartier, meal-worthy salad.
Serving Suggestions
This salad’s versatility is its superpower. Here are my favorite ways to serve it.
- The Main Event: Pair it with simply grilled fish or lemon-herb chicken as the hook suggests. It’s also fantastic alongside juicy burgers, grilled sausages, or my Crispy Potato Boxty for a potato-lover’s feast.
- Picnic & Potluck Star: Pack it in a sealed container—it travels beautifully and doesn’t wilt.
- Lunch Hero: Serve it over a bed of greens with a hard-boiled egg for a complete, satisfying lunch. It’s one of my top mediterranean recipes-inspired meals for the week.
- Brunch Side: It’s a refreshing counterpoint to quiche or a frittata.
Common Mistakes to Avoid
A few small tips can make the difference between a good salad and a great one.
- Overcooking the Potatoes: Mushy potatoes will fall apart when mixed. Cook just until fork-tender. Start checking at 15 minutes.
- Skipping the Salt in the Water: Salting the potato water is your only chance to season the potatoes from the inside out. Don’t miss it.
- Using Dried Dill: The flavor is simply not the same. Fresh dill is essential for that bright, grassy pop. If you must substitute, use triple the amount of fresh parsley and add a squeeze of extra lemon.
- Mixing While Potatoes Are Hot: Let them cool for a few minutes. Warm is good—it helps absorb dressing. Scalding hot will melt the yogurt and make the salad watery.
- Not Tasting Before Serving: Always give your Lemon Dill Potato Salad a final taste after it chills. You may want an extra pinch of salt or a squeeze of lemon to brighten it up.
Storing Tips for the Recipe
Proper storage keeps this salad fresh and delicious for days.
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld and develop.
- Freezing: I do not recommend freezing this Lemon Dill Potato Salad, as the dairy-based dressing and the potato texture will not hold up well after thawing.
- Make-Ahead: This is the ideal make-ahead dish. Prepare it up to a day in advance for the best flavor. Give it a gentle stir before serving to redistribute the dressing.
- On the Go: For picnics, nestle your container in a cooler or an insulated bag with an ice pack to keep it chilled and safe.
Conclusion
This Lemon Dill Potato Salad is more than just a side dish. It’s a reliable, joyful recipe that brings a splash of brightness to any table. It proves that comfort food, made easy can also be fresh, vibrant, and incredibly satisfying. Whether you’re prepping for a week of easy lunches or contributing to a family barbecue, this salad delivers every time.
I hope it becomes a requested favorite in your home, too. Food that feels like home doesn’t have to be complicated. If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment below or share your creation and tag @HarmonyMeal on Pinterest.
For more sides that celebrate fresh flavors, check out my Spring Vegetable Orzo or the classic comfort of Colcannon Potatoes. Happy cooking.
FAQs about Lemon Dill Potato Salad
What kind of potatoes are best for potato salad?
Waxy potatoes like Yukon Gold, red potatoes, or fingerling potatoes hold their shape best when boiled and mixed into potato salad. Avoid Russet potatoes as they tend to fall apart.
How long does lemon dill potato salad last?
Lemon dill potato salad will last for 3-5 days in the refrigerator, stored in an airtight container.
Can I make potato salad ahead of time?
Yes, potato salad is a great make-ahead dish! In fact, the flavors often meld together and improve after a few hours or even overnight in the refrigerator.
How do you keep potato salad from getting watery?
Avoid overcooking the potatoes, as they will absorb too much water. Also, ensure the potatoes are cooled completely before adding the dressing. Some recipes also suggest adding a cornstarch slurry to the dressing.
What flavors go well with dill?
Dill pairs exceptionally well with lemon, potatoes, cucumbers, cream cheese, yogurt, salmon, and eggs.
Is lemon dill potato salad healthy?
Lemon dill potato salad can be a relatively healthy side dish, depending on the ingredients used. Using a lighter mayonnaise or Greek yogurt will reduce the fat content. The potatoes provide carbohydrates and some vitamins, while the dill and lemon add flavor without extra calories.
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