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Summery Lemon Dill Potato Salad Recipe

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4.3 from 48 reviews

A bright and flavorful Summery Lemon Dill Potato Salad featuring tender gold potatoes tossed in a zesty dressing of mayo, sour cream, lemon juice, and aromatic herbs like dill and parsley, with tangy pepperoncini and crumbled feta adding a perfect finishing touch. This refreshing salad is ideal for summer barbecues, picnics, or as a delicious side dish.

Ingredients

Potatoes

  • 3 lbs gold potatoes, peeled and diced

Vegetables & Herbs

  • 1/4 red onion, diced
  • 8-10 pepperoncini, chopped
  • 4 celery ribs, finely diced
  • 4 scallions, thinly sliced
  • 1/4 cup minced fresh dill
  • 2 tablespoons minced flat-leaf parsley leaves

Dairy

  • 2 oz feta, crumbled
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream

Liquids & Juices

  • 3 tablespoons pepperoncini juice
  • 1 tablespoon freshly squeezed lemon juice

Spices & Seasonings

  • 2 teaspoons lemon zest
  • 1 tablespoon za'atar
  • 1 teaspoon ground sumac
  • 1 teaspoon sugar
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Boil and season the potatoes: Place the peeled and diced potatoes into a small stock pot and cover with cold water. Add 1 tablespoon of kosher salt to the water. Bring to a boil over medium heat and cook until the potatoes are very tender and easily pierced with a fork, approximately 20 to 25 minutes. Drain the potatoes in a colander and allow them to cool.
  2. Make the dressing: In a large mixing bowl, combine the diced red onion with the pepperoncini juice and freshly squeezed lemon juice. Let the onions marinate for 5 minutes. Then, stir in the mayonnaise, sour cream, lemon zest, za’atar, ground sumac, sugar, minced dill, and minced parsley. Mix thoroughly to create a smooth dressing. Add in the finely diced celery, chopped pepperoncini, and thinly sliced scallions. Season with kosher salt and freshly cracked black pepper to taste.
  3. Toss and serve: When the potatoes are just barely warm, fold them gently into the prepared dressing and mix-ins, ensuring the potatoes are evenly coated. Cover the salad and refrigerate for at least 4 hours to allow flavors to meld. Just before serving, gently stir in the crumbled feta and sprinkle additional dill, za’atar, and sumac on top for garnish and extra flavor.
  4. Store leftovers: Transfer any leftover potato salad into an airtight container and store it in the refrigerator. The leftovers will keep well for up to 4 to 5 days.

Notes

  • Use gold potatoes for their creamy texture and ability to hold shape when boiled.
  • Allowing the salad to chill for at least 4 hours enhances the flavor.
  • Adjust the level of pepperoncini according to your preferred heat and tanginess.
  • Za’atar and sumac add a Middle Eastern twist but can be omitted or replaced with your favorite herbs and spices if not available.
  • This potato salad is best served cold or at room temperature.

Find it online: https://recipethrive.com/summery-lemon-dill-potato-salad-recipe/