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Lemon-Dill Potato Salad





Yields
Makes 6 to 8 servings



Total Time
1 hr

The bright and fresh flavors of this delicate potato salad are delicious paired with fish or chicken. The small amount of cream in this dish will stiffen when chilled, so this salad is not suited to being made ahead.

Lemon-Dill Potato Salad




Photo: Leo Gong; Styling: Karen Shinto
 2 pounds fingerling or small Yukon Gold or Yellow Finn potatoes
 1 tablespoon plus 1 tsp. salt, divided
 3 tablespoons plus 1 tsp. fresh lemon juice, divided
 2 bunches chives
 2 large sprigs fresh dill
 1/4 cup heavy whipping cream
 1/4 teaspoon ground white pepper
Step 1
1

Rinse and scrub potatoes; cut into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 tbsp. salt, adjust heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes.

Step 2
2

Drain potatoes and put in a large bowl. Toss with 3 tbsp. lemon juice and let sit until cooled to room temperature, 20 to 30 minutes.

Step 3
3

Meanwhile, chop chives (you want about 1/2 cup) and dill (you want about 2 tbsp.).

Step 4
4

Put cream in a medium bowl and beat until soft peaks form. Beat in white pepper, remaining 1 tsp. salt, and remaining 1 tsp. lemon juice. Stir in chives and dill. Gently toss cooled potatoes with dressing. Serve immediately.

Step 5
5

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories122
% Daily Value *
Total Fat 2.8g4%

Saturated Fat 1.8g9%
Cholesterol 11mg4%
Sodium 447mg20%
Total Carbohydrate 21g8%

Dietary Fiber 1.4g5%
Protein 2.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.