Lemon Dill Potato Salad with Snap Peas

• 3 pounds Yukon Gold potatoes, diced
• 1 cup snap peas, thinly sliced
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh dill
• 2 green onions, thinly sliced
• Salt to taste
• Pepper to taste
• 1/4 cup plain Greek yogurt
• 1 teaspoon lemon zest
• Optional: 1/4 teaspoon cayenne pepper

Steps

1. 1 Boil diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
2. 2 In a large bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Greek yogurt, lemon zest, salt, and pepper.
3. 3 Fold in cooled potatoes, snap peas, dill, and green onions until well coated.
4. 4 Taste and adjust seasoning, adding cayenne if desired.
5. 5 Cover and refrigerate for at least 30 minutes before serving to let flavors meld.

Equipment

• Large pot
• Cutting board
• Sharp knife
• Large mixing bowl
• Whisk

Variations

• Add crumbled feta for a tangy twist.
• Substitute snap peas with sugar snap peas or snow peas for variety.

Substitutions

• Use olive oil mayonnaise for a richer flavor.
• Replace Greek yogurt with sour cream for a classic taste.

Pairings

• Pairs well with crusty bread.
• A refreshing cucumber and mint salad complements this dish.

Nutrition

Tips

• For best texture, don't overcook the potatoes; they should hold their shape.
• Adding a splash of olive oil can enhance the creaminess of the dressing.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving.

Freezing: Does not freeze well due to the mayonnaise base.

Serving Suggestions

• Perfect alongside grilled chicken or fish.
• Great for picnics or summer barbecues.

FAQ