Lemon Dill Potato Salad in a bowl.

Simple Lemon Dill Potato Salad without Mayo

In Sides by sarawalkenbach2 Comments

Potato salad is the American staple enjoyed at most summer get-togethers. Typically creamy with mayonnaise, this version is a refreshing twist: fresh lemon juice and fresh dill. Simple Lemon Dill Potato Salad without Mayo is the perfect summer potato salad.

Like things smoked and spicy? Check out this Smoked Sweet Potato Salad, you will be so happy.

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Lemon Dill Potato Salad Ingredients

This potato salad won’t weigh you down. It’s light and refreshing.



Fresh is best, especially when it comes to citrus juice. Those plastic lemons in the store are nothing compared to the full of flavor, bright liquid in the real deal.

Lemon juice isn’t just an amazing flavor enhancer, it’s also loaded with health benefits. Here are few according to 6 Evidence-Based Healthy Benefits of Lemons by Helen West, RD at Healthline.com:

  • High in Vitamin C
  • Help prevent anemia
  • May lower cholesterol

Get a citrus juicer to make your life easier. These babies help in releasing all the juice.

Lemon juice, olive oil, dill, chives & dijon whisked up in a bowl.
Have the Lemon Dill sauce ready to go when your potatoes are done.


Again, fresh is best with herbs in this recipe too. Dillweed is such a lovely herb. It’s feathery, slightly lemony and earthy.

It is worth the extra $3 for fresh. If you’re worried you won’t use all of the dill before it rots in your veggie drawer, dry it out. This can easily be done by placing a paper towel on a plate under the fresh herbs. Microwave in 30 second increments until the herbs are dry. Let cool and place in container.

Olive Oil

Extra virgin olive oil’s earthiness compliments the earthiness of potatoes. Olive oil is loaded with antioxidants, so you can feel good about eating this potato salad.


Dijon adds a little zip to this salad.


This simple Lemon Dill Potato Salad without Mayo has a surprise veggie that is typically not found in potato salads.

Fresh lemon dill potato salad in a serving bowl.
This no-mayo potato salad is so refreshing, flavored with fresh lemon and dill.

If you like this recipe, you’ll love my Spinach Salad with Easy Pesto Dressing.


These earthy nuggets get a bad rap sometimes with the amount of carbs they contain. However, potatoes are loaded with antioxidants, vitamins, and minerals.

Another major nutrient in potatoes is potassium, an electrolyte which aids in the workings of our heart, muscles, and nervous system.

UC Davis Health

In this recipe, I like to use red potatoes. They keep their texture well, and if you’re feeling lazy, you don’t need to peel them. Fingerling and new potatoes also work well in potato salad recipes.


Now stay with me here. Cucumber is a veggie you don’t often see in potato salads. However, cucumbers offer a perfect refreshing crunch which lasts until the next day. Cucumbers also go so well with dill and lemon.

If you’re not on board with cucumbers in their natural state, use chopped dill pickles instead. Just watch the added salt.

If you like cucumbers, you’ll love this Tzatziki Chicken Salad recipe.


Besides the cucumber crunch, onions add a great texture to this potato salad too. There are a few options with onions here depending on your taste. Any of these go beautifully with this Lemon Dill Potato Salad:

  • Yellow or red onion
  • Fresh chives
  • Shallot

If you are one that thinks onions over power a potato salad, go with the chives or shallot. If you can’t get enough onion, go for the yellow or red onion. My favorite way to make this potato salad is with fresh chives, and a small dice of a yellow onion (about half a cup).

Cooked potatoes in lemon dill sauce.
Gently coat the cooked potatoes with the lemon dill dressing.

If you like this summery salad, you’ll love this Quinoa Salad with Cantaloupe and Goat Cheese.

How to Make Lemon Dill Potato Salad

The key to potato salad is dressing the potatoes when they are still warm. This helps the spuds soak up that deliciousness. So, while your potatoes are boiling, make the dressing first.

Once the dressing is whisked together well, and your potatoes are done & drained, coat the potatoes with the dressing. Let the potatoes sit in the dressing, stirring occasionally, while you dice the cucumbers and onions.

When the potatoes have cooled down, add in the cucs and onion. Give it a stir and enjoy warm or cold! Maybe it’s my German roots, but I prefer this salad warm.


Dill: Fresh basil, chives, thyme, oregano.

Cucumbers: Pickles, zucchini (seeds removed).

Onion: Chives, any onion variety will work, or omit.

What’s the best way to boil potatoes?

Peel and dice potatoes. As your are cutting potatoes put them in the pot of salted water that you will be cooking them in. Once all potatoes are in, put lid on and turn on the burner. Boil with a steady, but not rapid boil until fork tender.

How long does potato salad last in the refrigerator?

Up to 3 days.

Can the lemon juice in the plastic lemon be substituted?

It can, but fresh is best.

What type of cucumbers do you use in this recipe?

The baby cucumbers are nice because you can just dice and go. With a larger cucumber, cut in half and scrape out the seeds, then dice.

Can this be made a day ahead?

Yes! It’s better after it sit, allowing the flavors to marry.

Can I use dried herbs?

I don’t think it’s as good with dried herbs. Spend the $3 bucks on fresh dill. It will be worth it.

Summer Sides

Roasted Beet Arugula Salad with Goat Cheese

Zucchini Ribbon Salad with Feta

Spicy Smoked Sweet Potato Salad

Orange Squeezy Fruit Salad

Strawberry Arugula Salad with Lemony Mint Dressing

thyme branch

Thanks for reading along. I hope you enjoy this recipe as much as we do. If you would like more healthy recipes like this one sent right to your inbox, sign up for my Recipe Drops. They are always FREE.

Lemon Dill Potato Salad in a bowl.

Lemon Dill Potato Salad

Sara Walkenbach
This refreshingly flavorful potato salad brings a citrus punch. Fresh lemon juice and dill are the perfect combo for this summer staple.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 10 servings
Calories 168 kcal


  • 3 lbs Red Potatoes peeled and diced
  • 2 Lemons juiced
  • 1/3 cup Olive Oil extra virgin
  • 2 tbsp Fresh Dill Chopped
  • 2 tbsp Fresh Chives
  • 1 tbsp Dijon Mustard
  • 1 tsp Salt
  • 1 cup Peeled & Seeded Cucumber chopped


  • Fill large pot with water (salt, if desired). Peel and dice potatoes to 1-inch cubes. Place diced potatoes in water. Bring to a boil. Boil gently until potatoes are fork tender, about 10 minutes from boiling.
  • While potatoes are boiling, make dressing. In a large bowl whisk the fresh lemon juice, olive oil, fresh herbs, Dijon and salt.
  • Once potatoes are fork tender, drain water and toss potatoes into dressing. Gently stir and let cool.
  • While potatoes are cooling down, chop cucumber and onion (if using). Stir in with the potatoes and enjoy!



Keep in fridge for up to 3 days.
Don’t over-cook the potatoes.


Serving: 1cupCalories: 168kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 274mgPotassium: 672mgFiber: 3gSugar: 3gVitamin A: 57IUVitamin C: 24mgCalcium: 23mgIron: 1mg
Keyword lemon dill potato salad, lemon dill potato salad without mayo, refreshing potato salad, summer side dish
Tried this recipe?Let us know how it was!


  1. 5 stars
    I have tasted this potato salad. It’s my new favorite!

5 from 2 votes (1 rating without comment)

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