Description
A refreshing potato salad with zesty lemon, fresh herbs, and tangy dill pickles. Includes a vegan option.
Ingredients
Scale
- 2 lbs small red or yellow potatoes, quartered
- 1/2 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped dill pickles
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
- For the creamy dressing (optional, for non-vegan): 1/2 cup mayonnaise
- For the creamy dressing (optional, for vegan): 1/2 cup vegan mayonnaise or plain unsweetened vegan yogurt
Instructions
- Bring a large pot of salted water to a boil. Add the quartered potatoes and cook until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- In a large bowl, combine the chopped dill, parsley, chives, and dill pickles.
- Add the cooled potatoes to the bowl with the herbs and pickles.
- In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper.
- Pour the lemon-herb dressing over the potato mixture and gently toss to coat.
- If using, add the mayonnaise (dairy or vegan) and gently mix until the potatoes are coated.
- Taste and adjust seasoning as needed.
- Serve immediately or chill for at least 30 minutes to allow the flavors to meld.
Notes
- For best results, use fresh herbs.
- Adjust the amount of lemon juice and pickles to your preference.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg