Lemon-Herb Air Fryer Lamb Chops Recipe
Craving a fresh twist? Our Lemon-Herb & Dill Pickle Potato Salad a Delight is a creamy, easy summer side dish. Try this tasty recipe
Ingredients
- 3 lbs Yukon Gold potatoes scrubbed and cut into 1-inch cubes
- 1 cup mayonnaise good quality
- ¼ cup sour cream or Greek yogurt for extra creaminess and tang
- 1 cup dill pickles finely chopped
- 2 tbsp dill pickle juice from the jar
- ½ cup red onion finely chopped
- 2 celery stalks finely chopped
- ¼ cup fresh dill chopped
- ¼ cup fresh parsley chopped
- 1 lemon zest and juice (about 2 tbsp of juice)
- 1 tbsp Dijon mustard
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
Instructions
- Step 1: Cook the Potatoes. Place the cubed potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Be careful not to overcook them, or they will become mushy.
- Step 2: Prepare the Vegetables. While the potatoes are cooking, prepare your other ingredients. Finely chop the dill pickles, red onion, celery stalks, fresh dill, and fresh parsley. Zest and juice the lemon.
- Step 3: Whisk the Dressing. In a large mixing bowl (large enough to hold the entire salad), whisk together the mayonnaise, sour cream, dill pickle juice, lemon zest, lemon juice, and Dijon mustard until smooth and creamy.
- Step 4: Drain and Cool Potatoes. Once the potatoes are fork-tender, drain them well in a colander. Let them sit and steam dry for a few minutes. This helps the dressing adhere better. Allow them to cool slightly for about 10-15 minutes so they don't completely melt the mayonnaise.
- Step 5: Combine Ingredients. Add the slightly cooled potatoes, chopped dill pickles, red onion, and celery to the large bowl with the dressing.
- Step 6: Gently Fold Everything Together. Add the fresh dill, parsley, salt, and pepper. Use a large spatula to gently fold everything together until the potatoes and vegetables are evenly coated in the dressing. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
- Step 7: Chill and Serve. For the best flavor, cover the bowl and refrigerate the potato salad for at least 1-2 hours before serving. This allows the flavors to meld together. Garnish with a little extra fresh dill before serving.
Notes
Chef's Tips: For the best texture, use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well after boiling. Salting the cooking water seasons the potatoes from the inside out. For a lighter version, you can substitute half of the mayonnaise with more Greek yogurt.
Storage: Store the potato salad in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, and it's often even better the next day!
