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Lemon Dill Potato Salad

Lemon potato salad with fresh dill and a light creamy dressing for a bright, herb-forward summer side. Cubed red potatoes are boiled until tender, then tossed gently with lemon-zesty dressing and chilled for best 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: 290
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, cubed
Mayonnaise
  • 0.5 cup mayonnaise
Sour cream
  • 0.5 cup sour cream
Fresh lemon juice
  • 0.25 cup fresh lemon juice
Lemon zest
  • 2 zest of 2 lemons
Fresh dill
  • 0.25 cup fresh dill, chopped
Dijon mustard
  • 2 tbsp Dijon mustard
Red onion
  • 0.25 cup red onion, finely diced
Salt and pepper
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Boil the cubed red potatoes in a Dutch oven until tender, 10-15 minutes, then drain and cool until no longer steaming (visual cue: potatoes are easily pierced with a fork).
  2. Spread the drained potatoes out to cool faster, about 5 minutes, so they don’t melt the dressing (visual cue: surface looks dry and matte rather than wet).
Make the lemon-dill dressing
  1. Mix mayonnaise, sour cream, fresh lemon juice, lemon zest, chopped fresh dill, and Dijon mustard in a bowl until smooth and thick (visual cue: streak-free pale green flecks from the dill).
Assemble and season
  1. Combine the cooled potatoes and finely diced red onion in a bowl (visual cue: onion is evenly distributed).
  2. Pour the lemon-dill dressing over the potatoes and toss gently until every piece is coated (visual cue: potatoes look glossy with a light, creamy sheen).
  3. Season with salt and pepper to taste, then toss again briefly (visual cue: seasoning coats lightly without pooling).
Chill before serving
  1. Refrigerate the potato salad for at least 2 hours, covered, so the flavors meld (visual cue: chilled salad holds shape and looks set).

Notes

For the best texture, boil potatoes just until fork-tender (don’t overcook), then cool fully before tossing so the dressing stays creamy instead of watery. Refrigerate in an airtight container up to 4 days; the flavor improves after the first 2 hours. Freezing is not recommended due to texture changes. If you want a lighter option, replace half the mayonnaise with additional sour cream or plain Greek yogurt.