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As the sun shines brighter and the days grow longer, the craving for refreshing and vibrant dishes becomes undeniable. Among the myriad of summer staples, few can rival the allure of a well-crafted potato salad. Enter the Zesty Lemon Dill Potato Salad—a delightful twist on a classic that takes the traditional flavors of potato salad and elevates them to new heights. This dish masterfully combines creamy textures with a burst of citrus flavor, making it an ideal companion for picnics, barbecues, or as a side dish to any meal.

Lemon Dill Potato Salad

Discover the refreshing taste of Zesty Lemon Dill Potato Salad—a perfect side dish for summer gatherings. This recipe highlights tender baby potatoes, creamy dressing made with mayonnaise and Greek yogurt, and fresh lemon and dill for a burst of flavor. With crunchy veggies and optional hard-boiled eggs for added protein, this salad is as nutritious as it is delicious. Impress your guests and elevate your meals with this vibrant and easy recipe.
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Ingredients
  

2 pounds baby potatoes (Yukon Gold or red, halved)

1/2 cup mayonnaise

1/4 cup Greek yogurt

2 tablespoons fresh lemon juice (about 1 large lemon)

Zest of 1 large lemon

2 tablespoons fresh dill (finely chopped)

1 tablespoon Dijon mustard

1 teaspoon garlic powder

Salt and black pepper to taste

1/4 cup red onion (finely chopped)

1/2 cup celery (finely chopped)

Optional: 2 hard-boiled eggs (chopped) for added creaminess

Instructions
 

Cook the Potatoes: Begin by placing the halved baby potatoes in a large pot filled with salted water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer for about 10 to 12 minutes, or until they are fork-tender but still firm enough to hold their shape. Avoid overcooking to maintain the texture.

    Prepare the Dressing: While the potatoes are cooking, take a separate mixing bowl and combine the mayonnaise, Greek yogurt, fresh lemon juice, lemon zest, finely chopped dill, Dijon mustard, garlic powder, and a generous pinch of salt and pepper. Whisk everything together until the mixture is smooth and creamy.

      Chop the Vegetables: As the potatoes cool, finely chop the red onion and celery. If you’re opting to include hard-boiled eggs for extra creaminess, chop them at this stage as well.

        Combine Everything: Once the potatoes are cooked, drain them and allow them to cool for a few minutes. In a large mixing bowl, combine the warm potatoes, chopped red onion, celery, and hard-boiled eggs if using. Pour the prepared dressing over the mixture and gently fold everything together until the potatoes and vegetables are well coated with the dressing.

          Chill and Serve: Cover the mixing bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. This chilling period allows the flavors to meld beautifully. Before serving, give the salad a gentle stir, taste, and adjust the seasoning with additional salt, pepper, or a splash more lemon juice if desired. Garnish with more fresh dill for an added touch of freshness.

            Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | Serves 6-8

              Presentation Tips: Serve the potato salad in a large, shallow bowl or platter. To enhance the visual appeal, sprinkle with additional dill and place a few lemon wedges around the edge for a pop of color.