Recipe: Lemony Dill Potato Salad

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There’s a man at my church who is the only person I’ve ever met with at least as many food sensitivities as I have.  He can’t eat dairy, gluten, or soy, so most of what shows up at the monthly church potluck is out for him.  Since I know all too well what it’s like to go somewhere and not be able to eat, I’ve taken to trying to bring something that’s free of everything he’s allergic to.  Sometimes it takes a little doing and sometimes, like with this potato salad, things come together in a snap.

You can use any kind of potatoes you want…russet, white, red, even blue.  Leaving the skins on gives it extra color, along with chopped colored bell peppers and bits of fresh dill.  If 1/4 cup of oil seems like a lot, remember this is for a potluck and serves 8!  I’m an oil-phobe and thought 1/4 cup was just right for the amount of salad.

Lemony Dill Potato Salad
serves 8
vegan, gf, soy free

lemony dill potato salad
3 lbs. potatoes, washed well and cut into 1/2-inch cubes (do not peel)
1/2 small white onion, minced
2 slices each of red, orange, and yellow bell pepper, minced
1/4 cup olive oil
1/4 cup chopped fresh dill
2 tbsp. lemon juice
salt & pepper to taste

1) Cook the potatoes in plenty of boiling water until tender, about 15 minutes.  Drain  and transfer to a large bowl.

2) Add the onion and bell pepper, toss well.  Chill until cold.

3) In a small bowl, mix together the oil, lemon juice, dill, salt, and pepper.  Pour over the chilled potatoes and toss well to coat, breaking up any clumps of dill that stick together.  Add more salt and pepper if desired.

4) Cover and chill until ready to serve.

lemony dill potato salad 02


About the Author:

Sam has been eating a plant-based diet since summer of 2009 and has spent the subsequent years experimenting with all manner of plant-based food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a former member of Toastmasters International and was awarded a Competent Communicator designation for public speaking. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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  1. Stephanie  August 7, 2011

    can’t go wrong with dill + potatoes! this would be great for a bbq! 🙂

    • Sam  August 7, 2011

      I got the idea of combining dill and lemon in potato salad from the Happy Herbivore cookbook. 🙂 It went over REALLY well at today’s potluck…only a tiny scoop was left!

amazing salad bowl with ripple carrots
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