An abundance of lemon and dill make this Lemony Dill Potato Salad the freshest tasting potato salad I’ve ever made. It has an unexpected bright flavor that makes you stop and savor the first bite.
The salad is lightened up with sour cream for half the mayo and that adds an extra tanginess as well. My whole family enjoys this salad and I happily stash any leftover servings in the back of the refrigerator for my own lunch the following day.
I’ve been making this salad for several years now and it always gets great reviews. I love the simplicity of this salad for potlucks and family dinners. It is a great side dish with Filthy Burgers, Garlic and Paprika Rubbed Steaks, or Pan-Fried Italian Chicken.
Kitchen Tip: I like to use these bowls when I make this recipe. (The lids are great for chilling in the refrigerator.)
Lemony Dill Potato and Egg Salad
Servings: 4 servings
Ingredients
- 4 small baked potatoes about 1 pound, diced into 1/2" pieces
- 4 hardboiled eggs chopped small
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice half a lemon's worth
- 1 teaspoon fresh dill minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Chop the potatoes and the eggs. Stir together the remaining ingredients in a medium size bowl. Add the potatoes and eggs and stir to coat well. Refrigerate until ready to serve. Enjoy!
Notes
This recipe can easily be multiplied to serve more people and it will keep nicely in the refrigerator for up to 48 hours. Stir the salad again right before serving.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
{originally posted 6/15/14 – recipe notes and photos updated 6/1/17}
Chris says
Love it! I'm a big fan of any potato salad but I like the citrus kick of this one.
Rose Trevathan says
This looks fabulous. Father’s Day is going to be a great time to try this recipe!
Katherine says
This looks so good! Love the lemon and dill combo.
Winnie says
This potato salad looks delicious. I love that it has lemon juice in it, always add that great zing to the flavor. I’m going to make it on the weekend.
Ernest Contreras says
Great salad may I post your image on my blog and link it back to your site here for my visitors can get the recipes, and give you all the credit gives me more content and you get traffic OK? please reply with permission ,Thanks so much.
Chef Ernie
Agness of Run Agness Run says
Such a great combination of ingredients, Mary! Can I use a homemade mayonnaise?
Mary says
Absolutely!
Theresa says
Love your receipts love your potatoe receipts (cause i love potatoes)
Cheryl says
Good morning, What type of potatoes do you recommend using? Peeled or unpeeled? They look peeled in your photo. Thanks!
Mary Younkin says
I typically peel the potatoes for this particular recipe, if I’m using russets or reds, Cheryl. If I’m using Yukon or gold potatoes, the skins are so thin, I leave them on.
Shannon Patrick says
silly question but: bake the potatoes first and then chop them? Or chop and then bake? Or boil?
Mary Younkin says
Not a silly question at all, Shannon. Any method will work. I typically bake extra potatoes and use the leftovers for potato salads. (I actually like the texture best that way too!)