Description
Lemon Dill Potato Salad is a refreshing side dish featuring tender red potatoes tossed in a zesty lemon-dill dressing, perfect for picnics and barbecues.
Ingredients
Scale
- 5–6 medium red potatoes
- ½ small red onion, finely chopped (about ¼ cup)
Dressing Ingredients:
- ¼ cup olive oil
- Juice of 1 lemon (about ¼ cup)
- 2 tbsp. Dijon mustard
- 1 ½ tbsp. red wine vinegar
- 2 cloves garlic, finely minced
- 3 tbsp. flat leaf parsley, chopped
- ¼ tsp. thyme
- 3–4 tbsp. fresh dill weed, chopped (divided)
- Salt & pepper to taste
Instructions
- Start by bringing a large pot of salted water to a boil.
- While you wait for the water to boil, scrub 5-6 medium red potatoes. Cut them into ¼ inch slices, ensuring even cooking.
- Once the water is boiling, gently add the sliced potatoes. Cook for about 15-20 minutes, or until they are fork-tender but still intact.
- While the potatoes are boiling, prepare the dressing by mixing it in a medium-sized mixing bowl.
- In the bowl, combine ¼ cup olive oil, juice of 1 lemon (about ¼ cup), 2 tbsp. Dijon mustard, 1 ½ tbsp. red wine vinegar, 2 finely minced cloves of garlic, 3 tbsp. chopped flat leaf parsley, ¼ tsp. thyme, 3 tbsp. chopped fresh dill weed (reserve some for garnish), along with salt and pepper to taste.
- Whisk the dressing for a minute or two until the mixture is thoroughly combined and emulsified.
- Once the potatoes are cooked, drain them well and place them in a large serving bowl. Add the chopped red onion to the bowl.
- Pour the prepared vinaigrette over the warm potatoes and onion, gently combining them so that the dressing is evenly distributed without breaking the potato slices.
- Finish by topping the salad with the remaining chopped dill weed for a fresh touch.
- You may serve the salad immediately, or for enhanced flavors, cover and refrigerate for at least an hour. It can be kept in the fridge for up to five days.