Potato Salad with Lemon Dill Vinaigrette
Brighten up your picnic table or dinner spread with this irresistible Potato Salad with Lemon Dill Vinaigrette—a zesty and herbaceous twist on the classic side dish! Featuring tender, buttery baby potatoes tossed in a vibrant homemade vinaigrette made with fresh dill, tangy lemon juice, Dijon mustard, and a touch of honey for balance, this salad is packed with refreshing flavors and wholesome ingredients. Thinly sliced red onion adds a subtle crunch, while an optional sprinkle of parsley enhances the dish’s fresh, garden-like aroma. Ready in just 30 minutes, this easy-to-make potato salad can be served warm, at room temperature, or chilled, making it perfect for everything from barbecues and potlucks to weeknight dinners. Whether you're seeking a healthier alternative to creamy potato salads or looking to elevate a summer gathering, this dish is sure to be a hit!
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Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 1 teaspoon Salt
- 0.25 cup Olive oil
- 3 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh dill
- 1 teaspoon Honey
- 1 clove Garlic
- 0.5 teaspoon Black pepper
- 0.5 cup Red onion
- 1 tablespoon Fresh parsley (optional)
Instructions
Place baby potatoes in a large pot and cover them with cold water.
Add 1 teaspoon of salt to the water and bring it to a boil over medium-high heat.
Cook the potatoes until they are fork-tender, about 12-15 minutes. Be careful not to overcook them.
Drain the potatoes and allow them to cool slightly. Once cool enough to handle, cut them into halves or quarters depending on their size.
In a small bowl, prepare the vinaigrette by whisking together olive oil, lemon juice, Dijon mustard, honey, minced garlic, and black pepper. Adjust seasoning with additional salt or pepper if needed.
Finely chop fresh dill and stir it into the vinaigrette.
Thinly slice the red onion and finely chop parsley, if using.
In a large mixing bowl, combine the warm potatoes and red onion slices.
Pour the lemon dill vinaigrette over the potatoes and gently toss to ensure the potatoes are evenly coated.
Sprinkle parsley over the salad for garnish, if desired. Serve warm, at room temperature, or chilled.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 16.4 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4024 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
