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.

Lemon Dill Potato Salad: The Make-Ahead Side Dish Everyone Requests 2026

Lemon Dill Potato Salad

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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.

Author: Harmony
Prep Time: 20min
Cook Time: 20min
Total Time: 40min, plus chilling
Yield: 6 servings 1x
Category: dinner
Method: boiling
Cuisine: American

Ingredients

Scale

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

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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

Find it online: https://harmonymeal.com/lemon-dill-potato-salad/