Lemon Dill Potato Salad
This is my go-to potato salad when I’m sick of the same old mayo-heavy versions. The pepperoncini juice and za’atar give it a Mediterranean twist that’s way more interesting than whatever you’d find at a deli.
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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.
Notes
Store leftovers in an airtight container in the fridge for up to 4-5 days.
Tried this recipe?Leave a comment below & let me know!