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3.54 from 13 votes

Lemon Dill Potato Salad Recipe

Lemon Dill Potato Salad is a lighter mayo free potato salad loaded with fresh herbs and perfect for all your gatherings and cookouts.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 236kcal
Author: Stephanie


  • 5-6 medium red potatoes
  • ½ small red onion finely chopped about ¼ cup
  • Dressing:
  • ¼ cup olive oil
  • juice of 1 lemon about ¼ cup
  • 2 tbsp. Dijon mustard
  • 1 ½ tbsp. red wine vinegar
  • 2 cloves garlic finely minced
  • 3 tbsp. flat leaf parsley chopped
  • ¼ tsp. thyme
  • 3-4 tbsp. fresh dill weed chopped divided
  • salt & pepper to taste


  • Bring large pot of salted water to a boil.
  • Scrub potatoes and cut into ¼ inch slices.
  • Cook potatoes about 15-20 minutes till fork tender.
  • Meanwhile mix dressing in medium mixing bowl.
  • Combine olive oil, lemon juice, Dijon mustard, red wine vinegar, garlic, parsley, thyme, 3 tbsp. dill weed and salt, pepper to taste.
  • Whisk a minute or two until thoroughly combine.
  • Drain potatoes well and place in large serving bowl, along with chopped red onion.
  • Pour vinaigrette over potatoes and onion and gently combine.
  • Top with remaining dill weed.
  • Serve immediately or can store covered in fridge for up to five days.


Serving: 1serving | Calories: 236kcal | Carbohydrates: 36.3g | Protein: 4.8g | Fat: 9.1g | Saturated Fat: 1.4g | Sodium: 79mg | Potassium: 1066mg | Fiber: 4.3g | Sugar: 2.7g | Calcium: 59mg | Iron: 3mg