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    You are in: Home / Recipes / Potato Salad With Lemon-Dill Vinaigrette Recipe
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    Potato Salad With Lemon-Dill Vinaigrette

    Potato Salad With Lemon-Dill Vinaigrette. Photo by Lori Mama

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on June 16, 2010


      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.

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    • on October 24, 2009


      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!

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    • on February 25, 2014


      Very nice. Bonus points for being able to mix it up and serve it right away. (I hate waiting for things to chill.) I've now made this a couple of times and there are a few things I realized after this last time. One - don't substitute regular yellow onions for the red. They were just too harsh. If you don't have red onion, use a sweet onion (like Vidalia) or maybe shallots. Two - if you mix up the vinaigrette in your serving bowl, you can dump the potatoes right into it and toss it all together, saving you time and another bowl to wash. Three - rinse the capers and/or check the seasoning before adding all the salt. Especially if you salt the cooking water, which I always do. Lastly, if you slice the celery paper thin, it releases more flavor when the hot potatoes hit it. I love celery, and it really stands out when it's warmed a bit. Plus, you don't even notice the "strings" when the slices are so thin.<br/><br/>I like being able to make potato salad without needing mayonnaise. This one goes well with any simply-cooked meat and VERY well with baked or broiled fish. Thanks for sharing it with us, Appley.

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    Read All Reviews (13)


    Nutritional Facts for Potato Salad With Lemon-Dill Vinaigrette

    Serving Size: 1 (202 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 207.8
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 496.1 mg
    Total Carbohydrate 29.2 g
    Dietary Fiber 4.0 g
    Sugars 2.2 g
    Protein 3.4 g

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