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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 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
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.
{originally posted 6/15/14 – recipe notes and photos updated 6/1/17}
