For Donna Collins, Founder and CEO of The Jelly Queens, good recipes are all about adding your own personality. Her Lemon Potato Salad does exactly that, bringing a fresh, lighter spin to the traditional picnic favorite.
Inspired by a conversation with her friend Paula, who was searching for a healthier potato salad option for a family gathering, Donna decided to swap the usual mayonnaise base for one of her favorite olive oil dressings. The result is a bright, lemon forward dish packed with fresh dill, garlic, Dijon mustard, and just enough cayenne pepper to add subtle heat.
“It’s light and healthy,” Donna says, noting the recipe still pairs perfectly with all the classic meals typically served alongside potato salad. She especially recommends serving it warm with bacon for an extra savory twist.
Unlike heavier versions, this salad feels fresh enough for summer entertaining while still delivering bold flavor. Donna prefers serving it slightly warm, so the potatoes fully absorb the dressing, though she says her husband enjoys it cold straight from the refrigerator.
Her final advice? “Make it your own.” From pickled artichokes and extra herbs to shredded chicken or tuna, Donna encourages cooks to customize the recipe and have fun with it.
Lemon Potato Salad
For the Salad:
- 2 pounds Baby Potatoes chopped or if in a hurry sliced
- 2 teaspoon Salt
- ½ cup Dill, chopped
- ½ cup Red Onions, minced
Dressing
- 1 cup Olive Oil, Extra Virgin
- 8 tablespoon Lemon Juice
- 3 -4 Zest of lemons
- 4 Garlic Clove, finely minced
- 6 tablespoon Dijon Mustard
- 2 teaspoon Salt
- 1 teaspoon Black Pepper, ground
- 1 teaspoon Sugar
- 1/8 teaspoon of cayenne
Instructions
- Leave skins on and cut potatoes in half
- Add 1 teaspoon salt and bring to a boil.
- Cover and simmer for 15-20 minutes or until fork tender.
- While the potatoes are cooking, make the dressing. Add all the ingredients for the dressing in a bowl and whisk till combined and set aside.
- Check the potatoes, if fork tender, drain the water and place potatoes in a large bowl.
- Add dill and red onions to the dressing and pour the dressing over the potatoes while they are still warm.
- Toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.
- Garnish with cracked black pepper, lemon wedges and sprigs of fresh dill
Fresh, bright, and easy to make ahead, Donna’s Lemon Potato Salad brings a flavorful twist to a classic favorite. Whether served at a summer cookout or casual family dinner, it’s a simple dish that leaves plenty of room for creativity.