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Lemon Potato Salad

 Lemon Potato Salad
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
7 ServingsPrep: 20 min. Cook: 15 min.


  • 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.
Nutritional Facts: 3/4 cup equals 173 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 259 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.