Lemony-Pickle Potato Salad

Bright and tart, this is a fantastic, flavorful side for beef, chicken, sausage, fish. No mayo, sour cream, or yogurt required! A delicious way to make your patio party even more entertaining.

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This recipe is a website exclusive. You may see it in an upcoming cookbook! Meanwhile, there are dozens of other tempting salad and side dish recipes to choose from in my first best-selling cookbook. Order your copy today. 

Lemony-Pickle Potato Salad 🍋 🥒 🥔 🥗

Makes 6 to 8 side servings

2 large russet potatoes

3/4 cup dill relish

1 red onion, sliced in thin rings, cut in quarters

4 green onions, thinly sliced, white and green parts

1/4 cup chopped fresh dill

Zest of one lemon

2 tablespoons apple cider vinegar

1 heaping tablespoon Dijon mustard

Juice of 1 lemon

1/2 teaspoon each salt and freshly ground black pepper

In medium pot cover potatoes with cold water, bring to boil. Reduce heat, simmer uncovered 40 to 50 minutes, depending on size of potatoes. Cook till potatoes still firm but the skin and part of exterior is falling off and a knife inserted in potato goes through easily (this is important). Drain in colander, set under cold running water for 2 minutes.

Completely peel potatoes, cut into 1/2-inch, or bite-sized cubes. In large bowl, combine potatoes, relish, red onion, green onion, dill, zest. Stir gently to combine. Add vinegar, mustard, lemon juice, salt, pepper. Taste and adjust seasonings as needed.

Refrigerate in sealed container 3 hours or overnight so flavors can blend.

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