Lemon & Dill Potato Salad

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Tender potatoes and crisp celery tossed in a creamy, lemony dill dressing make this fresh take on classic potato salad perfect for picnics and summer dinners.

Ingredients

  • 3 tbsp Stockholm Lemon & Dill
  • 1 1/2 lb potatoes
  • 1 celery stalk
  • 2 tbsp olives and/or pickles (optional)
  • 2 tbsp chopped parsley (optional)
  • 1/2 cup Greek yogurt
  • 1/2 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice

Directions

  1. Chop potatoes into 1/2-inch pieces. Place in a large pot and cover with cool water. Bring to a boil.

  2. Cook for 10�15 minutes, until tender. Drain the cooked potatoes and let cool slightly.

  3. Whisk together the Greek yogurt, Dijon mustard, fresh lemon juice and Stockholm Lemon & Dill.

  4. Chop the celery into 1/4-inch pieces. Toss the cooled potatoes with the celery and dressing.

  5. Add pickles and/or olives for a briny crunch, if desired. Cover and refrigerate for at least 1 hour to allow the potatoes to absorb the dressing.