Potato Salad With Lemon-Dill Vinaigrette

Total Time
10 mins
20 mins

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.

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  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.