Lemon Dill Potato Salad
Lemon Dill Potato Salad
Put a mediterranean spin on your classic potato salad recipe with this Lemon Dill Potato Salad! It’s bright and zippy with lots of lemon zest & fresh dill.
Cutting the mayonnaise in the dressing with sour cream adds the perfect tang and creaminess without being too heavy for a warm day. This is the perfect alternative recipe if you’re looking to switch things up with your summer side dishes!
Table of Contents
The Ultimate Summery Potato Salad
For a long time, I only ever made my Mom’s southern-style classic potato salad. I mean, it’s so good, who even needs another recipe? But recently, my favorite local cafe started offering little grab-and-go options, including an incredible lemon dill potato salad. It was so good that it inspired me to create a similar version at home!
We’re giving things a bit of a mediterranean twist with lots of fresh lemon zest, fresh dill, sumac, and za’atar in the dressing. Cutting the mayonnaise with some sour cream keeps the potato salad light and bright. Finally, some salty cubed feta really sets off all the flavors.
If I’m serving up my tuscan grilled ribeye or my grilled lemon-garlic lamb chops, lemon dill potato salad is the perfect side dish! The bright flavors so really well with fattier grilled meats.
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Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- gold potatoes
- red onion
- green onion
- pepperoncini
- feta
- mayonnaise
- sour cream
- za’atar
- sumac
- lemon zest & juice
- dill & parsley
An Overview of the Cooking Process
- Season and boil the potatoes. It might seem counterintuitive, but I like to boil the potatoes until they’re almost falling apart. I think this gives the potato salad the best texture and allows the potatoes to really absorb the dressing.
- Make the dressing. Make sure to adequately season the dressing! Potatoes need a good amount of salt to not be bland. Don’t skip the sugar, as this helps provide balance to the acidity in the dressing.
- Toss everything together. Be gentle when you fold the potatoes into the dressing so they don’t completely fall apart. Make sure to taste for seasoning!
- Refrigerate. This potato salad gets better as it sits, so make sure to give it at least 4 hours in the fridge!
Tips for Making Lemon Dill Potato Salad
There are lots of varieties of potatoes, so which are the best for potato salad? I like to use potatoes that are both waxy and starchy. Because of this, I always use either yukon gold potatoes or red skinned potatoes. I do not recommend using russet potatoes.
My mom’s pro tip is to toss the potatoes with the dressing while they’re still slightly warm. This allows the potatoes to really absorb the dressing and its flavor.
I personally think this recipe gets better if you let it sit overnight. If you have time, let it chill overnight so that the flavors really have a chance to meld!
Serving Suggestions
This lemon dill potato salad is super versatile and great with so many dishes. It’s just begging to be served at your next backyard BBQ or party! Here are some of my favorite main dishes to serve it with:
- Beer Can Chicken
- Coffee-Rubbed Grilled Tri-Tip
- Classic Grilled Cheeseburgers
- Grilled Beer Brats
- Grilled Steak Sandwiches
- Giant Italian Sandwich
- Flank Steak with Burrata
- Grilled Lamb Chops
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Summer Side Dish Recipes to Try
BLT Pasta Salad
Gochujang Cucumber Salad
Boiled Corn on the Cob
Italian Grinder Pasta Salad
Heirloom Tomato & Burrata Salad
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Summery Lemon Dill Potato Salad
Ingredients
Potato Salad
- 3 lbs gold potatoes, peeled and diced
- 1/4 red onion, diced
- 8-10 pepperoncini, chopped
- 4 celery ribs, finely diced
- 4 scallions, thinly sliced
- 2 oz feta, crumbled
Dressing
- 1/2 cup mayo
- 1/2 cup sour cream
- 3 tablespoons pepperoncini juice
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon za'atar
- 1 teaspoon ground sumac
- 1/4 cup minced fresh dill
- 2 tablespoons minced flat-leaf parsley leaves
- 1 teaspoon sugar
- kosher salt & freshly cracked black pepper
Instructions
- Boil and season the potatoes. Add the potatoes to a small stock pot and cover with cold water. Add 1 tablespoon of salt to the water and bring to a boil over medium heat. Let the potatoes boil until they’re very tender and easily pierced with a fork, about 20-25 minutes. Drain the potatoes into a colander and let them cool.
- Make the dressing. In a large mixing bowl, combine the red onion with the pepperoncini juice and the lemon juice and let the onions sit for 5 minutes. After 5 minutes, mix in the mayo, sour cream, lemon zest, zaatar, sumac, sugar, dill, and parsley and still really well. Stir in the celery, pepperoncini, and sliced scallions and season to taste with salt and pepper.
- Toss and serve. Once the potatoes are just barely warm, fold them into the dressing and mix-ins until they’re really well coated. Cover and refrigerate for at least 4 hours. Right before serving, stir in the feta and sprinkle with more dill, zaatar, and sumac.
Storing Leftovers
- Store any leftover potato salad in an airtight container in the fridge. Leftovers can be saved for up to 4-5 days.
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