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To truly appreciate the Zesty Lemon Dill Potato Salad, it’s important to delve into its key components. Each ingredient plays a pivotal role in achieving the desired flavor and texture, making the salad both enjoyable and nutritious.

Lemon Dill Potato Salad

Looking for a standout side dish for your summer gatherings? Try this Zesty Lemon Dill Potato Salad! Made with creamy baby potatoes, a tangy dressing of mayo and Greek yogurt, and infused with fresh lemon and dill, this refreshing salad is perfect for picnics, barbecues, or potlucks. It's easy to prepare and packed with flavor and nutrition. Add hard-boiled eggs for extra creaminess or customize with your favorite veggies. Impress your guests with this vibrant dish!
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Ingredients
  

2 pounds baby potatoes (Yukon Gold or red, halved)

1/2 cup mayonnaise

1/4 cup Greek yogurt

2 tablespoons fresh lemon juice (about 1 large lemon)

Zest of 1 large lemon

2 tablespoons fresh dill (chopped)

1 tablespoon Dijon mustard

1 teaspoon garlic powder

Salt and pepper to taste

1/4 cup red onion (finely chopped)

1/2 cup celery (finely chopped)

Optional: 2 hard-boiled eggs (chopped) for extra creaminess

Instructions
 

Cook the Potatoes: Start by placing the halved baby potatoes in a large pot of salted water. Bring to a boil over medium-high heat, then reduce the heat and let them simmer for about 10-12 minutes, or until the potatoes are fork-tender. Be careful not to overcook them, as you want them to hold their shape.

    Prepare the Dressing: While the potatoes are cooking, in a separate bowl, combine the mayonnaise, Greek yogurt, lemon juice, lemon zest, chopped dill, Dijon mustard, garlic powder, salt, and pepper. Mix well until smooth and creamy.

      Chop the Vegetables: Finely chop the red onion and celery while the potatoes are cooling. If using hard-boiled eggs, chop them as well.

        Combine Everything: Once the potatoes are done, drain them and let them cool for a few minutes. In a large mixing bowl, add the cooked potatoes, red onion, celery, and chopped hard-boiled eggs (if using). Pour the dressing over the potato mixture and gently toss until everything is well coated.

          Chill and Serve: Cover the bowl and refrigerate for at least 1 hour to let the flavors meld together. Before serving, give the salad a final stir, taste, and adjust seasoning with more salt, pepper, or lemon juice if needed. Garnish with additional fresh dill if desired.

            Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | Serves 6-8