No sour cream, no mayo, no yogurt, and you won’t miss them one bit. This lemon-dill potato salad is bright, herby, and full of flavor in all the right ways. Perfect for BBQs, potlucks, picnics or any holiday table.
The dressing is a little unexpected, totally delicious, and I use it on other salads too.
Potatoes are my thang — airfried, mashed, deepfried, all kinds.
And if you’ve been around here a minute, you know I ain’t counting calories. Food’s gotta hit right, satisfy that craving, bring the joy. That’s how I roll.
These potatoes, they’re the perfect example of what I mean when I say delicious but easy. If you’re bored of creamy potatoes (no shade, I love ’em too), give my recipe a try.
For the dressing, I pulled inspiration from my Santa Fe salad dressing recipe. That hint of nuttiness from peanut butter works so well with dill and lemon.
Pre-cooking notes
This recipe’s all about fresh dill, best when it’s in season, late spring through early fall. That’s the key, but here are a few other tips to make sure you get it right.
- I usually go with baby potatoes for this salad, but honestly, use whatever you like. Starchier potatoes might get a little mushy, but if you’re not stressing the look, it’s all good.
- Don’t skip the soy sauce. It adds a nice umami twist that really lifts the dressing.
- I like to boil the potatoes whole first, then cut them up because they look nicer that way. But if you want to chop first and then boil, that works too.
- When you zest the lemon, use a light hand; you only want that top yellow layer. The white pith underneath is bitter.
- Please don’t use jarred minced garlic, fresh garlic makes all the difference.
- I prefer smooth peanut butter, but chunky’s fine if that’s what you’ve got.
- Skip the red chili flakes if spice isn’t your thing. There’s only a small quantity anyway, but up to you.
- I use rice vinegar because it’s mild and slightly sweet, so it doesn’t overpower the lemon or dill. But if you don’t have it, white wine vinegar or apple cider vinegar will work. Just use a bit less, taste as you go. Balsamic or distilled white can be a little too strong and may overpower the bright flavors.
A visual guide for making lemon dill potato salad
This one’s pretty simple and straightforward recipe, but I know having visuals always helps. Full recipe, instructions, and notes are all in the recipe card at the bottom.
Put the baby potatoes in a pot of salted water and bring it to a boil. Turn the heat down and let them simmer for 12 to 16 minutes, or until you can easily pierce them with a knife and they’re tender but still hold their shape.
Drain and let them cool enough to handle, then cut them in half.
While the potatoes are cooking, mix up the dressing. Combine the vinegar, olive oil, lemon juice, peanut butter, soy sauce, honey, garlic, lemon zest, salt, red chili flakes, and black pepper in a jar with a lid. Shake until everything’s well combined.
In a big bowl, gently mix the warm, halved potatoes with the chopped dill and dressing. Serve warm or at room temp.
Top tip
This potato salad’s best served warm, but it’s still great at room temp. And super easy to transport. I’ve taken it to office potlucks and always get asked for the recipe.
If the place you’re taking it has a way to reheat food, keep the dressing separate. Warm the potatoes in the microwave, cover with a wet paper towel and heat in short bursts, 30 seconds at a time, just until they’re warmed through.
Or wrap them in foil and pop them in the oven or on a grill for a few minutes. Just don’t let them sit too long or they’ll dry out. Once they’re warm, toss with the dressing and serve.
If you try this recipe, I’d appreciate your review. Let me know how it went in the comments. Don't forget to rate!
Happy cooking – Nelo
Lemon Dill Potato Salad
Ingredients
- 1 pound (500 g) baby potatoes - skin on (Note A)
- 3 tablespoons fresh dill - finely chopped
Lemon Dill Dressing
- 2 teaspoons vinegar of choice - I prefer rice vinegar (Note B)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons peanut butter - unsweetened
- 1 teaspoon soy sauce
- 1 teaspoon honey
- 2 cloves garlic - finely minced
- 1 teaspoon lemon zest
- ½ teaspoon salt - adjust to taste
- ¼ teaspoon red chili flakes - optional
- ¼ teaspoon ground black pepper
Instructions
- Place the baby potatoes in a pot of salted water. Bring to a boil, then lower the heat and simmer for 12 to 16 minutes, or until a small knife slides in easily and the potatoes are tender but not falling apart.
- Drain and let them cool just enough to handle. Cut in half.
- While the potatoes are cooking, make the dressing. In a jar with a lid, combine all the dressing ingredients (vinegar, olive oil, lemon juice, peanut butter, soy sauce, honey, garlic, lemon zest, salt, red chili flakes, black pepper). Shake or whisk until well combined.
- In a large bowl, combine the warm halved potatoes with the chopped dill and the dressing. Mix gently so the potatoes stay intact and well-coated. Serve warm or at room temp.
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