Classic Lemon Dill Potato Salad
This creamy, tangy Classic Lemon Dill Potato Salad is made with tender Yukon Gold potatoes, hard-boiled eggs, crisp celery, and a bright lemon dill mayo dressing. It comes together easily and tastes even better after a few hours in the fridge. Perfect for BBQs, potlucks, and summer gatherings.
Equipment
- Large pot
- Large mixing bowl
- Colander
- Whisk
- Wide spatula or wooden spoon
Ingredients
- 2 pounds Yukon Gold potatoes cut into 1-inch chunks
- 3/4 cup mayonnaise full-fat recommended
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice about 1 large lemon
- 2 tablespoons fresh dill chopped
- 2 stalks celery finely diced
- 1/4 cup red onion finely minced
- 3 large hard-boiled eggs peeled and roughly chopped
- 1/4 cup dill pickles finely chopped
- salt and black pepper to taste
- 1 pinch smoked paprika for garnish
Instructions
- Place the potato chunks in a large pot and cover with cold, well-salted water. Bring to a boil over medium-high heat and cook for 12 to 15 minutes, until the potatoes are fork-tender but still holding their shape. Drain in a colander and spread onto a baking sheet to cool completely, about 20 to 30 minutes.
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, and chopped dill until smooth and creamy. Season generously with salt and black pepper.
- While the potatoes cool, prepare all your add-ins: finely dice the celery, mince the red onion, chop the dill pickles, and roughly chop the hard-boiled eggs.
- Add the cooled potatoes to the bowl with the dressing. Gently fold in the celery, red onion, dill pickles, and chopped eggs using a wide spatula. Use a light folding motion to avoid breaking up the potato chunks.
- Taste the salad and adjust the seasoning, adding more lemon juice for extra brightness, more salt, or additional dill as desired.
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour, ideally 2 to 3 hours, to let the flavors meld. Just before serving, give the salad a gentle stir and finish with a light dusting of smoked paprika and extra fresh dill on top.
Notes
Always start potatoes in cold water for even cooking. Make sure potatoes are fully cooled before adding the dressing to prevent a watery or greasy result. This salad is best made at least 1 hour ahead and can be refrigerated for up to 4 days in an airtight container. Do not freeze. Avoid over-mixing to keep potato chunks intact. For a lighter version, substitute half the mayo with plain Greek yogurt.