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Lemon Dill Tater Salad

Truth: I’ve never been a huge potato fan, with the exception of sweet potatoes. “Whaaaaa?” you say. Yes, it’s true. Mashed potatoes – fine on Thanksgiving. Baked potatoes – never, no thanks, pass. French fries – ok, you got me. But do those really count? They are deep fried and I’m 99% sure that anything deep fried is automatically awesome.

So if I don’t love potatoes, why am I giving you a recipe for potato salad? This tater salad is so much more than potatoes and I could literally eat the whole bowl. And the even crazier part is, it has only 6 ingredients, yet those 6 ingredients transform boring potatoes into a delicious, creamy side dish (or meal if you can’t resist eating the whole bowl as I mentioned).

I’m also sharing this recipe on a Friday and I know some of you out there have weekend BBQ plans. This tater salad is the perfect side dish for you! It easily scales up or down depending on how many you are looking to feed. Plus, the dressing is so easy to make, if you end up with more potatoes than you bargained for, you can always whip up a bit more dressing and add it in.

Lemon Dill Potato Salad

Lemon Dill Tater Salad

2 lbs. baby red potatoes (fingerlings or the mix of purple and red potatoes are nice, too)
1 cup clean mayo
3 T chopped, fresh dill (you can add more to your liking)
3 T chopped, fresh chives (again, add more if you like)
4 strips cooked, crumbled bacon
Juice of half a lemon
Salt and pepper, to taste

  1. Fill a large pot with water, add a dash of salt and bring to a boil.
  2. Cut potatoes in half (leave very small potatoes whole so they don’t turn to mush). Drop potatoes into boiling water and cook until just tender. DON’T overcook your potatoes! You’ll have a starchy mess.
  3. While the potatoes are cooking, mix remaining ingredients together in a large bowl. If the dressing seems too thick, add an extra squeeze of lemon juice to thin it out. Add salt and pepper to taste.
  4. Once cooked, remove potatoes from the boiling water and rinse with cold water to stop the cooking process. Let them sit for 5 minutes to cool down slightly.
  5. Toss potatoes with dressing and add more seasoning to taste.
  6. Cover and refrigerate for at least an hour before serving.

NOTE – This is also a good one to make the night before so all the dressing has time to really soak into those potatoes. YUM 🙂

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