Lemon Dill Potato Salad


  • 2–3 pounds yellow potatoes, cooked, cooled, and sliced
  • 2–3 tablespoons Blossom Lemon Dill Vinegar (for potatoes)
  • 1½ tablespoons fresh dill, chopped
  • ⅓ teaspoon lemon zest
  • 3  teaspoons capers
  • 1½ tablespoons Blossom Lemon Dill Vinegar (for dressing)
  • ⅓ teaspoon each salt and pepper
  • ¾ cup mayonnaise



  • Cook potatoes until barely done; peel and slice while warm. Splash with 2-3 tablespoons vinegar. Allow to cool for 30 minutes.
  • Rinse capers and mix remaining ingredients together.
  • After potatoes are cool and sliced, add dressing.
  • Stir gently to coat well and serve.
  • Can be made a day ahead and refrigerated. Serves 4–6.

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