Lemon & Dill Potato Salad


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.




What you'll need

  • 1.5lbs potatoes
  • 1 celery stalk
  • 2 tbsp olives and/or pickles, optional 
  • 2 tbsp chopped parsley, optional


  1. Chop potatoes into ½” pieces.
  2. 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.
  3. Whisk together dressing ingredients.
  4. Chop celery into ¼” pieces 
  5. Toss cooled potatoes with celery and dressing. Add pickles and/or olives for a briny crunch.
  6. Cover and keep in refrigerator for at least an hour to allow potatoes to soak up dressing.