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Lemon Dill Potato Salad

Lemon potato salad with bright lemon juice, fresh dill, and a light creamy dressing. Cubed red potatoes are boiled until tender, then chilled so the flavors soak in for a classic summer side.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, cubed
Dressing base
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup fresh lemon juice
  • 1 zest of 2 lemons
  • 0.25 cup fresh dill, chopped
  • 2 tbsp Dijon mustard
Mix-ins and seasoning
  • 0.25 cup red onion, finely diced
  • Salt and pepper to taste Use to season; add gradually and taste.

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Bring a pot of water to a boil in a Dutch oven, then boil the cubed red potatoes until tender, about 12–18 minutes. Visual cue: a fork should slide in easily with no hard center.
  2. Drain the potatoes and spread them out to cool. Visual cue: they should lose steam and feel warm-to-cool before dressing.
Make the lemon dill dressing
  1. In a bowl, whisk together the mayonnaise, sour cream, lemon juice, lemon zest, fresh dill, and Dijon mustard until smooth. Visual cue: the dressing turns evenly speckled green with dill.
Assemble and chill
  1. Add the cooled potatoes and finely diced red onion to a bowl. Visual cue: onions are evenly distributed through the potato cubes.
  2. Pour the lemon dill dressing over the potatoes and toss gently until everything is coated. Visual cue: the potatoes look glossy and creamy, not dry.
  3. Season with salt and pepper to taste. Visual cue: flavors should taste balanced and bright with lemon.
  4. Refrigerate the potato salad for at least 2 hours before serving. Visual cue: it should be cold and set slightly, with lemon and dill tasting more pronounced.

Notes

For best texture, keep potatoes warm-to-cool before mixing so the dressing clings without becoming runny. Refrigerate covered up to 4 days; stir before serving. Freezing is not recommended due to mayo/sour cream separation. If you want a lighter option, swap mayonnaise for Greek yogurt (use the same amount) to keep the tangy lemon-dill flavor.