Description
This refreshing American-style potato salad combines chilled yellow potatoes with a tangy mayonnaise-lemon dressing and vibrant fresh dill. A perfect balance of creamy and crunch, it stays light and refreshing for summer cookouts with crispy red onions and briny dill pickles. Non-alcoholic and halal-friendly.
Ingredients
4 medium yellow potatoes
3/4 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon sugar
1/4 cup chopped fresh dill
1 small red onion, sliced
2 celery stalks, sliced
1/4 cup chopped dill pickles
Instructions
Peel and cube 4 medium yellow potatoes. Cook in salted boiling water until tender (15-20 minutes). Drain and chill completely.
In a large bowl, mix 3/4 cup mayonnaise, 2 tablespoons lemon juice, and 1 teaspoon sugar. Add chopped dill, salt, and pepper to taste.
Add chilled potatoes, sliced red onion, celery, and dill pickles to the dressing. Toss until evenly coated.
Refrigerate for at least 1 hour before serving.
Notes
For best texture, boil potatoes in cold water to prevent browning.
Swap yellow potatoes with red potatoes for a denser bite.
Use Greek yogurt instead of mayonnaise for a lighter version.
Blanch celery for softer texture, if preferred.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Boiling and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 200
- Sugar: 4g
- Sodium: 1200mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 5mg