Potato Salad With Lemon-Dill Vinaigrette

appleydapply's Note:

I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 lbs potatoes (yukon gold or russet)
• 1 cup celery, diced
• 1/2 cup red onion, finely chopped
• 2 tablespoons capers (chopped if large)
• 1/4 cup olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 1/2 teaspoon dried dill weed
• 1 teaspoon salt
• 1 dash black pepper

Directions:

1. Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
2. Add the celery and onion to the potatoes.
3. Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
4. Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
5. If desired, add more salt, pepper, or lemon juice to taste.
6. Serve warm or at room temperature.

Reviews

[echo echo]

Okay, another 5 stars coming to this recipe from me. I used dried dill and found it to be plenty flavorful. I'm not a huge fan of potatoes, but do find that dill usually brings out the best in them. I liked the lemon juice as a substitute for vinegar that kept the tang and added an interesting accent to the dill. I also like that the ratio of the oil to the lemon juice was 4:3 instead of the more usual 2:1, 3:1 or 4:1 that you generally see in salad dressings--this kept the dressing fresh and light-tasting. I'll be making this in the future!

[Elisabetta47]

Fabulous. It's so great to find another mayo-less potato salad this good. I used about 2 teaspoons of fresh dill in place of the dry & served it at room temperature. Thanks for a winner.