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Lemon & Dill Potato Salad
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We dressed this potato salad with a bright mixture of Dijon mustard, lemon juice and Greek yogurt, then seasoned it all with zesty Stockholm Lemon & Dill for a fresher, tangier take on this staple side dish.
Vegetarian
Gluten-Free
Nut-Free
What you'll need
- 1.5lbs potatoes
- 1 celery stalk
- 2 tbsp olives and/or pickles, optional
- 2 tbsp chopped parsley, optional
- ½ cup greek yogurt
- ½ tbsp dijon mustard
- 3 tbsp Stockholm Lemon & Dill
- 1 tbsp lemon juice
Preparation
- Chop potatoes into ½” pieces.
- Place in large pot and cover with cool water. Bring to a boil. Cook for 10 to 15 minutes, or until tender. Drained cooked potatoes.
- Whisk together dressing ingredients.
- Chop celery into ¼” pieces
- Toss cooled potatoes with celery and dressing. Add pickles and/or olives for a briny crunch.
- Cover and keep in refrigerator for at least an hour to allow potatoes to soak up dressing.