Badger Common’Tater March 2023 Issue

Lemon Dill Potato Salad

Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary

This is a warm salad with a bright, tangy flavor thanks to the lemon, garlic, and olive oil dressing.

While you can use any type of potato in this salad, it’s best to stick with waxy varieties like reds or fingerling potatoes. I used a bunch of baby yellow potatoes because, well, that’s what was in my pantry the day a craving for this salad hit me.

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