Ingredients (~6 servings)
- 2 lbs gold potatoes, peeled and diced
- 1/4 red onion, diced
- 6 pepperoncini, chopped
- 3 celery ribs, finely diced
- 3 scallions, thinly sliced
- 1 1/2 oz feta, crumbled
- 1/3 cup mayo
- 1/3 cup sour cream
- 2 Tbsp pepperoncini juice
- 2 tsp freshly squeezed lemon juice
- 1 1/2 tsp lemon zest
- 2 tsp za’atar
- 3/4 tsp ground sumac
- 3 Tbsp minced fresh dill
- 1 Tbsp minced flat-leaf parsley
- 3/4 tsp sugar
- kosher salt & freshly cracked black pepper
Boil and Season the Potatoes
Add the potatoes to a medium stock pot and cover with cold water. Add 2 tsp of salt to the water and bring to a boil over medium heat.
Let the potatoes boil until they’re very tender and easily pierced with a fork – this usually takes ~20-25 minutes depending on how big you diced them.
Drain the potatoes into a colander and let them cool. You want them just barely warm when you mix them with the dressing so they don’t turn to mush.
Make the Dressing and Mix-Ins
In a large mixing bowl, combine the diced red onion with the pepperoncini juice and lemon juice. Let the onions sit for 5 minutes – this takes some of the bite out of them.
After 5 minutes, mix in the mayo, sour cream, lemon zest, za’atar, sumac, sugar, dill, and parsley; stir really well until everything’s combined.
Stir in the celery, chopped pepperoncini, and sliced scallions. Season to taste with salt and pepper – I usually start with 1/2 tsp salt and adjust from there.
Toss and Chill
Once the potatoes are just barely warm, fold them into the dressing and mix-ins until they’re really well coated. Don’t be too aggressive or you’ll break up the potatoes.
Cover and refrigerate for at least 4 hours – this is when all the flavors really come together.
Right before serving, stir in the feta and sprinkle with more dill, za’atar, and sumac on top.
Store any leftovers in an airtight container in the fridge for up to 4-5 days.
Lemon Dill Potato Salad
Ingredients
Ingredients (~6 servings)
- 2 lbs gold potatoes peeled and diced
- 1/4 red onion diced
- 6 pepperoncini chopped
- 3 celery ribs finely diced
- 3 scallions thinly sliced
- 1 1/2 oz feta crumbled
- 1/3 cup mayo
- 1/3 cup sour cream
- 2 Tbsp pepperoncini juice
- 2 tsp freshly squeezed lemon juice
- 1 1/2 tsp lemon zest
- 2 tsp za’atar
- 3/4 tsp ground sumac
- 3 Tbsp minced fresh dill
- 1 Tbsp minced flat-leaf parsley
- 3/4 tsp sugar
- kosher salt & freshly cracked black pepper
Instructions
- Boil potatoes covered with cold salted water over medium heat until tender and easily pierced with a fork, about 20-25 minutes.
- Drain potatoes in a colander and let cool until just barely warm.
- In a large bowl, combine diced red onion with pepperoncini juice and lemon juice, let sit 5 minutes.
- Mix in mayo, sour cream, lemon zest, za’atar, sumac, sugar, dill, and parsley until combined.
- Stir in celery, chopped pepperoncini, and scallions, season with salt and pepper to taste.
- Fold cooled potatoes into dressing mixture until well coated.
- Cover and refrigerate at least 4 hours.
- Before serving, stir in feta and top with additional dill, za’atar, and sumac.
