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Lemon Dill Potato Salad

Lemon potato salad with fresh dill and a light creamy dressing. Tender red potatoes are boiled, tossed with a lemon-dill mayo-sour cream sauce, then chilled for bright, well-seasoned flavor.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

red potatoes
  • 3 lb red potatoes
light creamy dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup fresh lemon juice
  • 2 lemons zest from 2 lemons
  • 0.25 cup fresh dill chopped
  • 2 tbsp Dijon mustard
  • 0.25 cup red onion finely diced
  • salt to taste
  • pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Bring a large pot of water to a boil and add the cubed red potatoes. Boil at 212°F (100°C) for 10–15 minutes, until tender when pierced.
  2. Drain the potatoes and let them cool until no longer steaming. Spread them out or place them in a colander to cool faster, about 5 minutes.
Make the lemon dill dressing
  1. In a mixing bowl, whisk together mayonnaise, sour cream, fresh lemon juice, lemon zest, chopped fresh dill, and Dijon mustard. Whisk until smooth and evenly green-speckled.
Assemble the salad
  1. Add the cooled potatoes and the finely diced red onion to a bowl. Toss gently so the onion is distributed.
  2. Pour the dressing over the potatoes and toss gently again. Keep tossing just until the potatoes look lightly coated and glossy.
  3. Season with salt and pepper to taste. Toss once more to evenly distribute the seasoning.
Chill
  1. Refrigerate the potato salad for at least 2 hours before serving. Cover and chill until cold and the flavors meld.

Notes

Pro tip: cool the potatoes fully before adding the dressing so it stays creamy instead of runny. Store covered in the refrigerator for 3–4 days; freezing is not recommended because the mayonnaise-based dressing can separate. For a lighter version, use Greek yogurt in place of half the sour cream for a tangier, lower-fat texture.