Super Lemony Potato Salad with Dill and Dijon
This easy lemon potato salad without eggs is the fresh update to a classic recipe that everyone will love! Egg free, vegan, gluten free.
A big potato salad is such a classic side dish recipe for summer time. This one is filled with lemony dill dressing that is super easy to mix up. The entire recipe has only a few ingredients and needs just one bowl to mix up!
This no-egg potato salad is a fresh update to the classic potato salad recipe. It’s still creamy, hearty, zesty, and a totally delicious recipe. This homemade potato salad is perfect for summer cookouts, bbq season, and is a real crowd pleaser when made in a double batch. Plus, it tastes even better the second day!
In the mood for more summertime classic recipes? Make sure to check out my homemade vegan BBQ sauce or vegan macaroni salad! Don’t forget dessert with s’mores nice cream or classic chocolate chip cookies.
Ingredients
You only need a few simple ingredients to make this easy potato salad recipe.
- Potatoes: I love the tiny potatoes because they cook up quickly!
- Dressing: Made with lemon juice, dijon mustard, and maple syrup, this dressing comes together fast and is super bright and refreshing.
- Dill: Lemon and fresh dill are a perfect match.
- Salt and Pepper
Variations
- Switch up the herbs that you use. Try fresh parsley, fresh basil, or a combination of all of them!
- Add some thinly sliced green onions.
The Best Potatoes to Use
- Russet Potatoes: Have the most starch out of any potatoes and when mixed with the dressing, will make for a thick and creamy dressing, without any milk or eggs.
- Gold Potatoes: Also known as Yukon gold potatoes or waxy potatoes, these are some of the best for boiling. They are soft and creamy after cooking, plus they hold their shape well after cooking.
- Red Potatoes: Also known as new potatoes or baby potatoes because of their thinner skin, these are great for this salad for a mild flavor.
- Tiny Potatoes: My personal favorite potato for this salad! I love the small potatoes and just like to slice them in half. No peeling required, which I love!
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
This salad is super quick to mix up and just takes a few steps to make. Let’s break it down.
Step One: Make the Dressing + Boil Potatoes
First, you need to prepare the potatoes. If you are using small potatoes like me, simply wash them and slice them in half. Some of the large ones I do quarter. If you are using starchy potatoes (like russet) peel and chop the potatoes into bite size pieces. Red potatoes you can wash and chop into large chunks. Basically, you want the cooked potatoes to be a similar size when finished and so that they cook evenly.
Add the potatoes to a large pot of cold water. Add in some salt and bring to a boil.
While the potatoes are cooking, in a large bowl, combine the lemon juice, mustard, and maple syrup. Add in the dill, either fresh or dried. Whisk this together and set aside.
Tip! You can boil the potatoes a few days in advance and leave them in an airtight container in the fridge. Then you just need to mix up the dressing, stir it together, and in 5 minutes you have a yummy side dish!
Step Two: Combine and Serve
After the potatoes are fork tender, remove them from the water and add to the dressing. Give this a gentle mix (I use a spatula) and you are done!
Serve this potato salad warm or cold. Enjoy!
FAQs
Potatoes for potato salad work best when you add them to cold water and bring both the water and the potatoes to a boil on the stove together. This will give you the best results for a soft potato.
If you add potatoes to already boiling water, the starch reacts with the hot water and can make for grainy potatoes.
How to Store
- Fridge: Store any leftover potato salad in an airtight container in the fridge for up to 4 to 5 days. This is one of those recipes that gets better after it sits in the fridge and really chills down. If making this for a pool party, summer BBQ, or picnic, make it a day in advance.
- Freezer: I don’t recommend freezing this potato salad because the texture and flavor will be altered after freezing.
Side Dish Recipes
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Equipment
- Large pot
- Large mixing bowl
- mixing spoon
- measuring cups
- Measuring spoons
- Chef’s knife
- Cutting board
Ingredients
- 1 lbs potatoes or other potatoes of your choice
- 4 tablespoons fresh dill use 1-2 tablespoons dried
- 4 tablespoons lemon juice about 2 lemons
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup can swap for agave
- Salt and pepper to taste
Instructions
- Cook the potatoes. Wash and cut the potatoes into bite sized pieces. In a large salted pot of cold water, add the potatoes and bring to a boil over high heat. When they reach a boil, turn the heat to medium and cook until fork tender. This will depend on the size and type of potatoes you use, but generally around 20 minutes. Drain the potatoes when finished cooking.
- Mix the dressing. Into a large mixing bowl, combine the lemon juice, dijon mustard, maple syrup, dill, salt, and pepper. Whisk together until a dressing is formed.
- Combine and serve. Add the cooked potatoes to the dressing and gently stir together. Serve warmed or chilled. Enjoy!
Notes
- Fridge: Store any leftover potato salad in an airtight container in the fridge for up to 4 to 5 days. This is one of those recipes that gets better after it sits in the fridge and really chills down. If making this for a pool party, summer BBQ, or picnic, make it a day in advance.
- Freezer: I don’t recommend freezing this potato salad because the texture and flavor will be altered after freezing.
Nutrition
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