Zesty Dilly Potato Salad with Lemony Dill Seasoning

This Dilly Potato Salad made with Lesley Elizabeth’s Lemony Dill Seasoning and Extra Virgin Olive Oil is a fresh, herbaceous twist on the classic picnic side. Tangy white wine vinegar, crisp veggies, and bold dill flavor make this potato salad a must-have for gatherings, cookouts, or weekday meals.

DILLY POTATO SALAD with Lemony Dill Seasoning

Makes 12 servings

Made with Lesley Elizabeth Favorites:

  • Lemony Dill Seasoning
  • Extra Virgin Olive Oil (EVOO)

Ingredients:

  • 3 pounds red-skinned potatoes, cubed
  • ½ pound fresh green beans, cut into 1-inch pieces
  • 1 (2.2 oz) can sliced black olives
  • ½ cup chopped celery
  • ½ cup chopped onion
  • ½ cup Extra Virgin Olive Oil
  • 4 tablespoons white wine vinegar
  • 2 tablespoons Lesley Elizabeth Lemony Dill Seasoning
  • 2 tablespoons Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Place cubed potatoes in a large saucepan and add water to cover. Bring to a boil and cook until just tender, about 5–6 minutes.
  2. Add green beans to the pot and cook for an additional 2 minutes. Drain and allow to cool slightly.
  3. In a large bowl, combine potatoes, beans, olives, celery, and onion.
  4. In a small bowl, whisk together EVOO, vinegar, Lemony Dill Seasoning, and Dijon mustard. Pour over vegetables and toss to coat evenly.
  5. Season with salt and pepper to taste. Refrigerate for at least 4 hours to let flavors blend.
  6. Stir gently before serving. Enjoy chilled or at room temperature.

This flavorful potato salad is a dill lover’s dream and pairs perfectly with grilled meats, seafood, or sandwiches. Great for potlucks, picnics, or any time you want a tangy, herb-packed side dish.

Looking for more delicious recipes with our seasonings and infused oils? Explore all Lesley Elizabeth recipes here.

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