Zesty Lemon Dill Potato Salad

$- 2 pounds baby potatoes, halved - 1/4 cup extra virgin olive oil - 3 tablespoons fresh lemon juice - Zest of 1 lemon - 1 small bunch fresh dill, finely chopped - 1/2 cup red onion, finely diced - 1/2 teaspoon garlic powder - Salt and black pepper, to taste - Optional: 1/4 cup Greek yogurt This potato salad shines with fresh ingredients. You need baby potatoes, and they should be halved for even cooking. The olive oil gives a nice base, while fresh lemon juice brightens the dish. Don't skip the lemon zest; it adds a burst of flavor. Fresh dill is key for that herby taste. Red onion adds a slight crunch and sweetness. Garlic powder gives depth, and salt and pepper balance the flavors. If you want a creamier texture, mix in Greek yogurt. This blend of ingredients makes the salad fresh and tasty. {{ingredient_image_2}} Fill a large pot with salted water. This adds flavor to the potatoes. Bring it to a rolling boil. Carefully add the halved baby potatoes. Boil them for 15 to 20 minutes. Check with a fork; they should be tender but still firm. Once they are done, drain them in a colander. Let them cool for about 10 minutes. While the potatoes cool, grab a small mixing bowl. Add 1/4 cup of extra virgin olive oil. Pour in 3 tablespoons of fresh lemon juice. Add the zest from the same lemon. Toss in the chopped dill and garlic powder. Season with a pinch of salt and pepper. Whisk it all together until smooth. For a creamier texture, fold in 1/4 cup of Greek yogurt if you like. In a large mixing bowl, add the cooled potatoes. Toss in the finely diced red onion. Pour the dressing over the top. Use a spatula or large spoon to gently mix everything. Make sure the potatoes are evenly coated. You want every bite to burst with flavor. Cover the bowl with plastic wrap or a lid. Place it in the fridge for at least 30 minutes. This helps the flavors blend nicely. You can serve it chilled or at room temperature. For the best taste, aim for a nice chill. Adjusting the salt and pepper in your lemon dill potato salad is key. Start with a little, then taste as you go. It’s important to find the right balance for your palate. You can also experiment with herbs. Fresh parsley or chives can add a nice twist. Try adding a bit of mustard for a tangy kick. For a stunning look, garnish your salad with fresh dill on top. This adds color and freshness. Arrange lemon wedges around the bowl for a bright touch. Using a decorative bowl can elevate your presentation. Use a large, shallow bowl to show off your salad's vibrant colors. You can make this salad ahead of time, which is great for busy days. Store it in the fridge in an airtight container. It can last for about three days. The flavors will deepen, making it even tastier. Just give it a good stir before serving. Pro Tips Use Fresh Ingredients: For the best flavor, choose fresh, organic baby potatoes and herbs. The quality of your ingredients directly impacts the taste of the salad. Adjust the Seasoning: Taste the dressing before mixing it with the potatoes. Feel free to adjust the seasoning with more salt, pepper, or lemon juice to suit your preference. Cool Completely: Allow the potatoes to cool completely before adding the dressing. This prevents the dressing from becoming warm and helps maintain the right texture. Make Ahead: This potato salad can be made a day in advance. The flavors develop further overnight, making it even more delicious! {{image_4}} You can make this salad lighter. Use less olive oil for a lower fat option. You can also swap Greek yogurt with a bit of water or milk. This keeps it creamy but cuts calories. Add some mustard for a nice zing. Mustard gives a great flavor boost. You can also try capers for a salty touch. Fresh herbs like parsley or chives can add a new taste. Each herb brings its own flair to the salad. If you want a vegan version, leave out the Greek yogurt. You can still enjoy a tasty salad. Just use more lemon juice for creaminess. If you need it gluten-free, this recipe is already safe. All the ingredients are gluten-free, so dig in! To keep your Lemon Dill Potato Salad fresh, place it in an airtight container. This helps lock in flavors and moisture. You should store it in the fridge right after serving. The salad will stay good for about 3 to 5 days. Always check for any signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it. You can freeze this potato salad, but it may change in texture. First, put it in a freezer-safe container. Make sure to leave a little space for expansion. You can freeze it for up to a month. When you are ready to eat it, thaw it in the fridge overnight. To reheat your potato salad, do it gently. Place it in a bowl and microwave it in short bursts. Stir it every 30 seconds to keep it even. This way, you avoid mushy potatoes. If the salad looks dry, add a splash of olive oil or lemon juice to bring it back to life. Lemon Dill Potato Salad stays fresh for about 3 to 5 days in the fridge. To keep it tasty, store it in a sealed container. Make sure the salad is chilled before you cover it. This helps maintain its crispness. If you notice any off smells or changes in texture, it's best to toss it. Yes, you can make this salad ahead of time! In fact, making it a day before allows the flavors to blend nicely. Just follow the recipe and chill it in the fridge. If you use Greek yogurt, add it right before serving for freshness. This way, the salad stays creamy and delicious. Lemon Dill Potato Salad pairs well with many dishes. It makes a great side for grilled chicken or fish. You can also serve it with burgers or sandwiches. For a picnic, enjoy it with cold cuts and fresh veggies. This salad is versatile and adds a bright touch to any meal. This blog post covered how to make a Lemon Dill Potato Salad using simple ingredients. You learned step-by-step instructions and helpful tips for flavor and storage. Experiment with variations to suit your taste and dietary needs. This salad is perfect for gatherings, and it tastes even better after chilling. Enjoy making your own version, and share it with family and friends. You can create a dish that impresses and satisfies while keeping it fresh and easy. Your kitchen can be a place of joy with this delicious recipe!$

A refreshing potato salad with a zesty lemon and dill dressing, perfect for summer gatherings.

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Prep Time 15

Cook Time 20

Total Time 1

Course Side Dish

Cuisine American

Servings 6

Calories 150 kcal

Ingredients

2 pounds baby potatoes, halved
0.25 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 lemon zest of lemon
0.25 cup fresh dill, finely chopped
0.5 cup red onion, finely diced
0.5 teaspoon garlic powder
to taste salt and freshly cracked black pepper
0.25 cup Greek yogurt (optional)

Instructions

Fill a large pot with water and add a generous amount of salt. Bring it to a rolling boil. Carefully add the halved baby potatoes and cook for 15 to 20 minutes, or until fork-tender. Drain and cool for about 10 minutes.
In a small mixing bowl, combine the olive oil, lemon juice, lemon zest, chopped dill, garlic powder, and a pinch of salt and pepper. Whisk until well combined. If desired, fold in Greek yogurt for a creamier dressing.
In a large mixing bowl, add the cooled potatoes and diced red onion. Pour the dressing over and gently toss until the potatoes are coated and the onion is distributed.
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to deepen. Serve chilled or at room temperature.

Notes

For an appealing presentation, serve in a large bowl and garnish with fresh dill and lemon wedges.

Keyword dill, lemon, potato salad, summer salad