Lemon Dill Potato Salad Recipes

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DILL POTATO SALAD



Dill Potato Salad image

New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.

Provided by sal

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h5m

Yield 6

Number Of Ingredients 7

7 cups chopped new potatoes
1 (8 ounce) container sour cream
2 teaspoons chopped fresh dill weed
1 teaspoon dried parsley
2 tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
  • Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
  • Pour dressing over potatoes and toss gently. Chill before serving.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 35.5 g, Cholesterol 16.7 mg, Fat 8.1 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 5 g, Sodium 345.9 mg, Sugar 1.5 g

WARM POTATO SALAD WITH LEMON AND DILL



Warm Potato Salad with Lemon and Dill image

Categories     Salad     Onion     Potato     Side     Fourth of July     Picnic     Vegetarian     Quick & Easy     Mayonnaise     Lemon     Summer     Sour Cream     Dill     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 7

2 pounds small yellow-fleshed potatoes such as Yukon Gold
1 small red onion, finely chopped (1/3 cup)
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 cup sour cream
1/3 cup mayonnaise
1/4 cup chopped fresh dill

Steps:

  • Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Reserve 1/4 cup cooking water, then drain potatoes in a colander.
  • While potatoes are boiling, soak onion in cold water 15 minutes, then drain in a sieve and pat dry.
  • When potatoes are just cool enough to handle, peel and quarter, then toss with lemon juice and salt in a large bowl.
  • Whisk together onion, sour cream, mayonnaise, dill, and reserved cooking water in a bowl until blended. Whisk in salt and pepper to taste, then add to potatoes and toss to coat. Serve warm.

CREAMY POTATO SALAD WITH DILL, LEMON & RADISHES



Creamy Potato Salad with Dill, Lemon & Radishes image

I generally only like one type of potato salad, but I tried this one once because it sounded interesting and I was thrilled with the result. It tastes incredibly light and refreshing and the radish adds a nice bite to it. It's my most requested potato salad recipe. From Fine Cooking magazine.

Provided by P48422

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs unpeeled smallish red potatoes, scrubbed
kosher salt
2 stalks celery, inner ribs and their tender leaves,finely chopped (about 1/2 cup)
3/4 cup thinly sliced radish (about 6 small radishes)
3 scallions, white and tender green parts chopped
2 tablespoons chopped fresh dill (don't sub in dry - it won't be the same)
1/4 cup heavy cream, well chilled
1/2 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
2 teaspoons grated lemons, zest of
fresh ground black pepper

Steps:

  • Place the potatoes in a saucepan with a large pinch of kosher salt, cover with water by an inch or two, bring to a boil.
  • Reduce heat to medium, partially cover, and cook until the potatoes are tender, about 20 minutes.
  • (Test for doneness by spearing the potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the water, cook the potatoes a little longer.) Drain the potatoes and let them cool.
  • When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl.
  • Add the celery, radishes, scallions and dill and fold to distribute; set aside.
  • In a small bowl whisk the cream until frothy but not stiffened.
  • Whisk in the mayonnaise and mustard, then add the lemon juice, zest, 1/2 teaspoon of salt and the pepper.
  • Pour the dressing over the salad and fold with a rubber spatula.
  • Taste and adjust seasoning.
  • Serve, or cover and chill for up to a day.

Nutrition Facts : Calories 266.3, Fat 13, SaturatedFat 3.5, Cholesterol 18.7, Sodium 894.5, Carbohydrate 34.1, Fiber 5.3, Sugar 4.6, Protein 6.3

POTATO SALAD WITH LEMON-DILL VINAIGRETTE



Potato Salad With Lemon-Dill Vinaigrette image

I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.

Provided by appleydapply

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs potatoes (yukon gold or russet)
1 cup celery, diced
1/2 cup red onion, finely chopped
2 tablespoons capers (chopped if large)
1/4 cup olive oil
3 tablespoons lemon juice, freshly squeezed
1/2 teaspoon dried dill weed
1 teaspoon salt
1 dash black pepper

Steps:

  • Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
  • Add the celery and onion to the potatoes.
  • Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
  • Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
  • If desired, add more salt, pepper, or lemon juice to taste.
  • Serve warm or at room temperature.

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