Of all the dishes served at my wedding, this fresh-tasting salad was the favorite among guests. It's a nice alternative to mayonnaise-based potato salads.—Nicole Evans Groth, Bloomington, Indiana
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 4 green onions, sliced
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 4 teaspoons snipped fresh dill or 1 teaspoon dill weed
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
- Drain potatoes and place in a large bowl; add green onions. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Serve warm or at room temperature. Refrigerate leftovers. Yield: 7 servings.
Originally published as Lemon Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p228
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