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Lemon Dill Potato Salad

This is my go-to potato salad when I'm sick of the same old mayo-heavy versions. The pepperoncini juice and za'atar give it a Mediterranean twist that's way more interesting than whatever you'd find at a deli.
prep time20 minutes
cook time25 minutes
resting or cooling time4 hours
total time4 hours 45 minutes
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Ingredients

Ingredients (~6 servings)

  • 2 lbs gold potatoes, peeled and diced
  • 1/4 red onion, diced
  • 6 pepperoncini, chopped
  • 3 celery ribs, finely diced
  • 3 scallions, thinly sliced
  • 1 1/2 oz feta, crumbled
  • 1/3 cup mayo
  • 1/3 cup sour cream
  • 2 Tbsp pepperoncini juice
  • 2 tsp freshly squeezed lemon juice
  • 1 1/2 tsp lemon zest
  • 2 tsp za'atar
  • 3/4 tsp ground sumac
  • 3 Tbsp minced fresh dill
  • 1 Tbsp minced flat-leaf parsley
  • 3/4 tsp sugar
  • kosher salt & freshly cracked black pepper

Instructions

  • Boil potatoes in salted water for 20-25 minutes until tender.
  • Drain and let cool until barely warm.
  • Marinate diced red onion in pepperoncini and lemon juice for 5 minutes.
  • Mix mayo, sour cream, lemon zest, za'atar, sumac, sugar, dill, and parsley.
  • Add celery, pepperoncini, and scallions to dressing.
  • Gently fold in cooled potatoes until coated.
  • Refrigerate for 4 hours to develop flavors.
  • Before serving, stir in feta and sprinkle with extra dill, za'atar, and sumac.

Notes

Keeps in refrigerator for 4-5 days.