Best 5 Potato Salad With Lemon Dill Vinaigrette Recipes
**Potato Salad with Lemon-Dill Vinaigrette: A Refreshing Summer Dish**
When the warmth of summer beckons, there's nothing quite like a refreshing and flavorful potato salad to tantalize your taste buds. Our potato salad with lemon-dill vinaigrette is a delightful symphony of textures and flavors that will be the star of any picnic, barbecue, or potluck gathering. Perfectly cooked baby potatoes are tossed in a tangy and aromatic dressing made with fresh lemon juice, zesty dill, and a hint of Dijon mustard. The addition of crisp celery, sweet red onion, and chopped hard-boiled eggs adds a delightful crunch and depth of flavor. We've also included a variation using roasted potatoes for those who prefer a slightly smoky and caramelized taste. With its vibrant colors, irresistible taste, and customizable options, this potato salad is sure to become a summertime favorite.
LEMON VINAIGRETTE POTATO SALAD
I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! -Melanie Cloyd, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.
Nutrition Facts : Calories 165 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
RED POTATO SALAD WITH LEMONY VINAIGRETTE
At our house, a red potato salad with red onion, Greek olives and lemony vinaigrette is a zippy improvement on the usual mayo-based salads. -Elizabeth Dehart, West Jordan, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl., In a small bowl, whisk oil, lemon juice, vinegar, salt and pepper until blended; stir in parsley, garlic and oregano. Drizzle over potatoes; toss to coat. Gently stir in olives and onion. Refrigerate, covered, at least 2 hours before serving., Just before serving, stir in cheese.
Nutrition Facts : Calories 168 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 451mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
POTATO SALAD WITH LEMON-DILL VINAIGRETTE
I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.
Provided by appleydapply
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
- Add the celery and onion to the potatoes.
- Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
- Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
- If desired, add more salt, pepper, or lemon juice to taste.
- Serve warm or at room temperature.
LEMON-DILL POTATO SALAD
Steps:
- Place your baby new potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender for about 20 minutes. While the potatoes are cooking, Place a colander over the boiling water and blanch the green peas for about 45 seconds.
- Drain potatoes, transfer to large bowl and set aside to cool for a bit. Once potatoes are cooled slightly add the red onion, dill, chives, mayonnaise and peas. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste.
GREEN SALAD WITH LEMON-DILL VINAIGRETTE
I can't remember where I found this recipe, but it's been pasted into my own hard-copy recipe book (which I used all the time until I discovered RZ). I love hearts of palm but haven't found too many recipes using them, so I make this often. I've served this salad to several people who said they had never even heard of hearts of palm, and they've said they were pleasantly surprised at how much they enjoyed the taste.
Provided by TasteTester
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut hearts of palm (usually found in the canned vegetable section) into 1/2-inch slices. Slice purple onion lengthwise into very thin strips. Cut bell pepper into thin strips.
- Combine baby lettuce, hearts of palm onion and red pepper in a large salad bowl. Whisk together all ingredients for the salad dressing and toss with salad mixture.
- Top with shaved Parmesan cheese and serve immediately.
Nutrition Facts : Calories 250.8, Fat 27, SaturatedFat 3.7, Sodium 1.6, Carbohydrate 3.3, Fiber 0.3, Sugar 1.2, Protein 0.3
Tips:
- Select the right potatoes: Choose firm, waxy potatoes like Yukon Gold or Red Bliss for the best texture in your salad.
- Cook the potatoes perfectly: Boil the potatoes until they are fork-tender but not mushy. You don't want them to fall apart when you mix them into the salad.
- Make the vinaigrette ahead of time: The flavors in the vinaigrette will meld and develop over time, so it's best to make it a few hours or even a day before you plan to serve the salad.
- Use fresh herbs: Fresh dill and chives add a bright, herbaceous flavor to the salad. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount since they are more concentrated.
- Don't overmix the salad: Gently toss the salad ingredients together until they are evenly coated with the vinaigrette. Overmixing will make the potatoes break down and the salad will become mushy.
Conclusion:
Potato salad with lemon-dill vinaigrette is a classic summer dish that is easy to make and always a crowd-pleaser. With its creamy potatoes, tangy vinaigrette, and fresh herbs, this salad is the perfect side dish for any cookout, picnic, or potluck. So next time you're looking for a delicious and refreshing salad, give potato salad with lemon-dill vinaigrette a try. You won't be disappointed!
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