Lemon Dill Potato Salad

I had a group of friends over for dinner last night to celebrate one of their Birthdays. I wanted to do lots of salads and a cheese selection. I started planning which salads and developed this delicious recipe. It is far from your traditional Potato Salad, but was a crowd pleaser. You can’t go wrong with Potato Salad in the South, so next time you need a side dish for church or your bbq, try this one! Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Lemon Dill Potato Salad


Lemon Dill Potato Salad
  • 5-6 Large Red Potatoes 
  • 3/4 Cup Chopped Celery 
  • 1/2 Cup Sweet Relish 
  • 3 Dill Stalks Chopped (two mixed in and and one for garnish)
  • 1/4 Cup Olive Oil 
  • 1/4 Cup of Apple Cider Vinegar 
  • 2 Tablespoons Lemon Juice 
  • 1 Tablespoon Mayonnaise 
  • 2 Scallion Stalks Chopped (two mixed in and one for garnish)
  • Salt and Pepper to taste 


How to cook Lemon Dill Potato Salad

Lemon Dill Potato Salad
  1. Lightly peel Potatoes, removing any bad spots and leaving some Potato skin behind for color and texture. 
  2. Cut each Potato into 1 inch cubes. Place in a large pot of water and bring to a simmer, stir occasionally. 
  3. Simmer until fork tender all the way through, about 15-20 minutes. Drain well and and spread out on a sheet pan to cool- this will prevent them from continuing to cook.
  4. Place Potatoes in a large mixing bowl. 
  5. Add in remaining ingredients, one at a time, tossing in-between each one; Chopped Celery, Sweet Relish, Olive Oil, Vinegar, Lemon Juice,  Mayonnaise, Mustard, Two Dill Stalks,  and One Scallion Stalk.
  6. Add Salt and Pepper to taste.
  7. Top with remaining Scallions and Dill.
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