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:
- 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.
- Add green beans to the pot and cook for an additional 2 minutes. Drain and allow to cool slightly.
- In a large bowl, combine potatoes, beans, olives, celery, and onion.
- In a small bowl, whisk together EVOO, vinegar, Lemony Dill Seasoning, and Dijon mustard. Pour over vegetables and toss to coat evenly.
- Season with salt and pepper to taste. Refrigerate for at least 4 hours to let flavors blend.
- 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.