Potato Salad with Lemon and Dill
- 1 lb. red skin potatoes, cut in half
- 2 Tbs. lemon juice
- 5 Tbs. olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 1/4 C. dill, roughly chopped
Wash potatoes and cut in half. Boil in salted water until they just fall off a knife. Do not overcook.
While potatoes cook, combine dressing ingredients, except dill. Whisk together until combined.
When potatoes are ready, drain and transfer to a bowl. Dress potatoes while they are still warm and can absorb all the flavors. Sprinkle dill throughout and stir to combine.
Serve chilled or at room temperature.Recipe adapted from Jamie Oliver's Potato Salad.