Potato Salad With Lemon-Dill Vinaigrette
photo by Lori Mama
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 907.18 g potatoes (yukon gold or russet)
- 236.59 ml celery, diced
- 118.29 ml red onion, finely chopped
- 29.58 ml capers (chopped if large)
- 59.14 ml olive oil
- 44.37 ml lemon juice, freshly squeezed
- 2.46 ml dried dill weed
- 4.92 ml salt
- 0.25 ml black pepper
directions
- Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
- Add the celery and onion to the potatoes.
- Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
- Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
- If desired, add more salt, pepper, or lemon juice to taste.
- Serve warm or at room temperature.
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Reviews
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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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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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We really enjoyed this. It was a bit like my German potato salad but without the vinegar. I cooked the potatoes whole and once done peeled and sliced. I did cut the recipe in half because there are only two of us. But I have to say this makes larges sizes. We really liked the bite of capers to this dish. I served this with recipe #199658. Thanks for posting. :)
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RECIPE SUBMITTED BY
appleydapply
United States