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Lemon Dill Potato Salad

Lemon potato salad with fresh dill and a light creamy dressing—tender red potatoes tossed until glossy and bright. A summer side dish that balances lemon zest, Dijon, and chopped dill with crisp red onion in every bite.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes
Creamy lemon dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup lemon juice Use fresh lemon juice for the brightest flavor.
  • 2 lemons Zest the lemons to get 1–2 tablespoons of zest (from 2 lemons total).
  • 0.25 cup fresh dill Chopped fresh dill.
  • 2 tbsp Dijon mustard
Seasonings and add-ins
  • 0.25 cup red onion Finely diced.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the potatoes
  1. Bring a pot of water to a boil, then add the cubed red potatoes. Boil until tender, 10–15 minutes, visible when a knife slides in easily and the pieces look slightly softened.
  2. Drain the potatoes and spread them on a sheet pan to cool. Let them cool to room temperature, about 10 minutes, so the dressing doesn’t thin or separate.
Make the lemon dill dressing
  1. In a mixing bowl, whisk together mayonnaise, sour cream, lemon juice, lemon zest, chopped fresh dill, and Dijon mustard. Stir until smooth and thick, 1–2 minutes, with an even yellow-gold color and no streaks.
Toss and season
  1. In a bowl, combine the cooled potatoes and finely diced red onion. Gently stir so the onion is evenly distributed.
  2. Pour the dressing over the potato mixture and toss gently. Toss until every potato is lightly coated and looks glossy, without breaking apart the cubes.
  3. Season with salt and pepper to taste. Add gradually, then toss once more so the seasoning is balanced throughout.
Chill before serving
  1. Cover and refrigerate the potato salad for at least 2 hours. Chill until cold and set, 2–3 hours, so the flavors meld and the dressing thickens slightly.

Notes

Pro tip: Cool the potatoes to room temperature before dressing—warm potatoes can thin the creamy mixture. Refrigerate in an airtight container for 3–4 days; the salad can be frozen for up to 1 month, but texture may soften after thawing. For a lighter option, use half mayo and half Greek yogurt instead of sour cream to keep it tangy with reduced fat.