Crispy Potato Salad with Lemon & Dill
Ingredients
- 1½ poundsbaby potatoes
- ·kosher salt
- ¼ cupolive oil
- 2lemon
- ·fresh dill
- ½red onion
- 1 mediumcucumber
- ½ cupGreek yogurt
- 1 tablespoonDijon mustard
- ·black pepper
Prep
- 01
Halve or quarter 1.5 pounds baby potatoes into roughly equal pieces.
- 02
Dice 1/2 red onion.
- 03
Dice 1 medium cucumber.
- 04
Chop a small handful of fresh dill.
- 05
Zest 1 lemon and juice both lemons.
Method
- 01
Cut baby potatoes into halves or quarters (roughly equal size). Place in a pot of cold salted water and bring to a boil. Simmer for 8–10 minutes, until just tender when pierced with a knife. Drain well.
- 02
While potatoes cook, whisk together Greek yogurt, Dijon mustard, juice of 1 lemon, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add drained potatoes in a single layer and cook, stirring occasionally, for 6–8 minutes, until golden and crispy on the edges.
- 04
Transfer hot potatoes to the dressing and toss gently. Let cool for 5 minutes, then taste and adjust seasoning.
- 05
Transfer to a serving bowl. Top with cucumber, red onion, fresh dill, and zest of the second lemon. Serve warm or at room temperature.
Spice Tips
To add warmth, stir in 1/2 teaspoon smoked paprika or a pinch of cayenne pepper. Fresh mint pairs beautifully with dill for extra brightness, or add a small pinch of red pepper flakes for subtle heat.