4th of July Recipe: Colorful Lemon Dill Potato Salad

Posted on June 25, 2018

Growing up, I loved my mom’s homemade potato salad — a recipe that she learned from my Grandma Otten, who worked as a governess for a wealthy family instead of going to high school.

Grandma may not have been book educated, but boy was she smart and talented, especially in the kitchen. Mom and Grandma’s salad is wonderful, but like many potato salads, it is heavy on potatoes and mayo and light on other healthy vegetables. When I customized their recipe, I added a variety of fresh veggies and flavors like lemon and olive oil that allow you to cut down on the mayo. It is also a beautiful dish to serve because it is so colorful, much more inviting than the bland potato salad you can buy at the store. It’s a grilling-season family favorite around here!

Serves 4 to 5


  • 1 1⁄2 pounds red potatoes, cut into 1⁄2-inch pieces
  • 2 cups petite green beans, cut into 2-inch pieces
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 2 tablespoons chopped fresh dill
  • 1⁄2 teaspoon sea salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 3 celery stalks, thinly sliced
  • 5 radishes, thinly sliced
  • 1⁄3 cup finely chopped red onion
  • 1⁄2 cup mayonnaise, vegan mayonnaise or plain Greek yogurt



    1. Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat, reduce the heat to medium low, and cook until the potatoes fall apart when pressed, about 7 minutes. Drain well and set aside.

    2. Fill a medium saucepan with water and bring to a boil over high heat. Add the green beans and return to a boil. Cook until the green beans are just tender, about 2 minutes. Drain under cool running water. Refrigerate.

    3. In a medium bowl, whisk together the lemon juice, oil, dill, salt and pepper. Add the potatoes, toss gently, cover and refrigerate until chilled, about 45 minutes.

    4. Add the green beans, celery, radishes, onion, and mayonnaise and stir well. Serve chilled.

- Veronica