Crispy Lemon-Dill Potato Salad

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A creamy potato salad with a zesty lemon-dill kick, featuring golden-fried potatoes for irresistible texture. This American-inspired vegetarian recipe, ready in about 35 minutes, pairs potatoes, sour cream, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups diced potatoes
• 1/2 cup sour cream
• 2 tbsp lemon juice
• 1 tbsp finely chopped fresh dill
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Place 2 cups diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, and bring to a boil. Cook for 15 minutes until tender but not mushy, then drain and spread on a baking sheet to cool for 10 minutes.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat, add cooled potatoes, and cook for 5 minutes until edges are golden and crispy, stirring occasionally.
3. Step 3: In a bowl, whisk together 1/2 cup sour cream, 2 tbsp lemon juice, and 1 tbsp fresh dill until smooth.
4. Step 4: Gently fold the crispy potatoes into the sour cream mixture, then season with 1/4 tsp black pepper and chill for 1 hour before serving.