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    Home » Recipes

    No Mayo Lemon & Dill Red Potato Salad

    April 21, 2016 by Patti Estep 4 Comments

    Jump to Recipe
    Bowl of red potato salad with dill, red onions and lemon.

    This recipe for lemon and dill red potato salad is light and refreshing using fresh ingredients that last for several days. And, there is no mayonnaise in this recipe making it hot weather and vegan friendly.

    Bowl of red potato salad with lemon, fresh dill, and red onions.

    Several years ago my husband and I went on a white water rafting trip with several others for the weekend. It was my first time rafting on the lower Youghiogheny river, and even though I did try this activity one other time, I haven't ventured out again.

    One thing I remembered from this trip, other than the scary rafting experience, was a delicious potato salad, with fresh lemon, dill, and red onions. It was so fresh and vibrant tasting.

    The girl who made it did not have a specific recipe. She said she just put it all together. So after experimenting, I came up with my own.

    Dill and lemon red potato salad on a small plate

    Lemon & Dill Red Potato Salad

    Most people think of classic potato salad as having a mayonnaise-based dressing. This one, however, has no mayonnaise which is great, because you don't have that worry as much about bacteria growth during the hot weather.

    Red potatoes, wedges of lemons, fresh dill, red onion, and bowls on a table.

    Types of Potatoes

    Using red potatoes for a potato salad is often recommended. They are waxier than a russet potato, which is best suited for roasting and mashing.

    Another option is Yukon gold potatoes, but they are not as pretty. Also, I use the petite red potatoes. You can use large ones, just chop them into bite-sized pieces.

    Plate of dill and lemon red potato salad and larger bowl in the background

    The Dressing

    For the dressing, I chose a grape seed oil. For almost all of my other recipes, I use extra virgin olive oil, but it has a strong flavor and I didn't want to take away from the fresh flavors of the lemon and dill.

    I also remember that the original recipe was not made with olive oil. In fact, I'm pretty sure she said she used vegetable oil.

    Grapeseed oil is very light and has somewhat of a neutral taste. It's also good for stir-frying because it has a high smoke point, which just means you can cook with it at a very high temperature before it starts to smoke, break down and turn bitter.

    Plate of red potato salad with dill and grapeseed oil.

    Make it your own by changing up the ingredients. Try other fresh herbs or veggies from the garden in this red potato salad. You can change up the dressing by using one from this round-up of Nine Fabulous Salad Dressing Recipes. 

    It's is perfect for a summer picnic or side dish at your next barbecue.

    Patti signature

    More No Mayo Salad Recipes

    • California New Potato Salad
    • Grilled Corn and Avocado Salad
    • Quinoa Salad with Black Beans and Vinaigrette
    Red potato salad with lemon and fresh dill

    Summery Lemon & Dill Red Potato Salad

    This recipe for lemon and dill red potato salad is light and refreshing using fresh ingredients that last for several days.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Recipes
    Cuisine Salad
    Servings 12
    Calories 516 kcal

    Ingredients
      

    • 5 pounds petite red potatoes
    • 3/4 cup diced red onion
    • 1/4 cup fresh lemon juice
    • 1/2 cup grapeseed oil
    • 1/2 cup chopped fresh dill
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • zest of one lemon optional

    Instructions
     

    • Quarter potatoes and place in a pot.
    • Add cool water to cover. Bring to a boil and cook until just fork tender about 15-20 minutes.
    • While potatoes are cooking combine lemon juice, grapeseed oil, dill, onions, pepper and salt.
    • Add potatoes and stir.
    • Chill in refrigerator until ready to serve.

    Nutrition

    Serving: 1gCalories: 516kcalCarbohydrates: 79gProtein: 9gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 16gSodium: 223mgFiber: 8gSugar: 7g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. Susanne

      April 22, 2016 at 5:52 pm

      This seems like such a light but flavorful summer recipe. I love the flavor of dill. This is recipe I'll be trying very soon.

      Susanne

      Reply
      • Patti Estep

        April 23, 2016 at 6:37 am

        Thanks Susanne! I hope you like it!

        Reply
    2. Karen

      April 22, 2016 at 12:03 am

      I, too, love grape seed oil for recipes that I prefer the flavors of the main ingredients to shine through without being overpowered. Your potato salad looks fantastic and perfect for summer picnics. That fresh dill probably puts it right over the top!

      Reply
      • Patti Estep

        April 22, 2016 at 10:48 am

        Thanks Karen. I happen to love mayo based potato salad but sometimes it's fun to have something different. Also, it's funny, I'm not a huge fan of dill but love it in this recipe. I hope you get a chance to try it.
        Thanks for stopping by,
        Patti

        Reply

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