Healthy Lemon Dill Potato Salad (No Mayo)
on Aug 10, 2023
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This healthy lemon dill potato salad is made without mayo for those who want something different from the heavy duty potato salad recipes that are generally out there. Its light and so refreshing because of the dressing. If you are serving this at a barbecue, this salad makes the perfect side because its so light.
While I love indulging in the classic mayo laden, creamy potato salad, this healthy lemon dill potato salad has my heart right now. When the temperatures are peaking and anything that sticks to the back of my mouth or makes me feel like I ate a horse are a no-no. This simple potato salad is a perfect summer staple – it’s gorgeous, it’s refreshing and it’s so light that you won’t mind the amount of potatoes you’ll end up consuming. The combination of dill and lemon is classic and the potatoes really soak up the dressing, so that they aren’t bland or boring!
Looking for more yummy potato recipes? Check out my Creamy Garlic Mashed Potatoes, Bombay Potatoes, No Mayo Parsley Baby Potatoes recipes for some inspiration!
Quick Walk Through: Lemon Dill Potato Salad
Ingredients You’ll Need to Make Healthy Lemon Dill Potato Salad
- Olive Oil, salt, sugar and black pepper: This makes the base of the salad dressing. The olive oil is a perfect blending agent for the rest of the dressing ingredients and the seasonings balance out the other ingredients.
- Dijon Mustard: for emulsification and that extra tang
- Lemon Juice and Lemon Zest: Adds a layer of freshness and zing to the dish
- Spring Onions and Garlic: These aromatics give a pungent and herby flavour to the salad.
- Dill leaves: The sharpness from the dill leaves pairs perfectly with the lemony and pungent taste of the onions. It balances out the creaminess of the potato as well.
- Baby Potato: The hero ingredient of this salad soaks in all the dressing. The starch in the potatoes adds a creamy texture to the salad.
Best Potatoes For This Salad
If you have an option, the best potatoes for a potato salad are waxy potatoes like Yukon Gold or Red Potatoes. I picked up a pack of baby potatoes, because thats whats available in India and they are not very starchy. So they hold their shape and don’t disintegrate when tossed around in the dressing.
Frequently Asked Questions
You can easily store leftovers of this potato salad in an airtight container in the refrigerator for up to 3 days.
How to Make Healthy Lemon Dill Potato Salad
1. Add all the dressing ingredients for the dressing in a bowl and whisk till combined.
2. Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water from the potatoes and place the potatoes in a large bowl.
3. Add the prepared dressing to the potatoes while warm and mix to combine.
4. Add dill and spring onions to the bowl with the potatoes toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.
Top Tips To Make Lemon Dill Potato Salad
- It’s really important to season the water well while boiling the potatoes to make sure they’re not bland.
- Since the dressing of this salad is a vinaigrette and not mayo based, the best time to dress this salad is while the potatoes are still warm. This helps them soak the dressing up, which means you have MORE FLAVOUR in each bite.
- Make this salad the day before! This salad is sooo good when its made a day early because that really helps develop the flavours and mellows the salad down from being extra lemony. I like to warm it up in the microwave – warm, not reheat, so that the dressing isn’t waxy and melts down before serving.
- Cook the potatoes until they’re fork tender, which means you can easily insert a fork inside. Overcooking the potatoes will prevent them from holding shape and give you a soggy and messy salad.
This healthy lemon dill potato salad is sooo good, you’ll probably never go back to using mayonnaise again. Umm maybe that’s not true – they are both great in their own way! But for now, I’m sticking with this fresh, lemony, herby salad that’s making this heat more bearable!
Watch How to Make Lemon Dill Potato Salad
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Healthy Lemon Dill Potato Salad (No Mayo)
Ingredients
For the Salad:
- 500 g Baby Potatoes
- 1 teaspoon Salt
- 1/4 cup Dill, chopped
- 1/4 cup Spring Onion Greens, finely chopped
Dressing
- 1/4 cup Olive Oil, Extra Virgin
- 2 tablespoon Lemon Juice
- 1 Lemon, zest
- 1 Garlic Clove, finely minced
- 2 tablespoon Dijon Mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper, ground
- 1/2 teaspoon Sugar
Instructions
- Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water and place the potatoes in a large bowl.
- While the potatoes are cooking, make the dressing and keep it ready. Add all the ingredients for the dressing in a bowl and whisk till combined.
- Add dill and spring onions to the bowl with the potatoes 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.
Video
Notes
- Peeled vs. unpeeled Potatoes: This depends on how you like your potato salad but both ways work. I prefer to leave them unpeeled.
- Lemon vs Lime Juice: If you are using lime juice instead of lemon juice in the vinaigrette, reduce the amount by half. Lime juice is more tart than lemon juice.
- Using larger potatoes: If you are using larger potatoes, dice them in quarters or six pieces depending on the size of the potato you are using.
- Other Ingredients: I love adding chopped celery and boiled egg to this potato salad too.
Fantastic! Bright, fresh, flavorful, so, so good.
I had capers and bacon I was using in another dish so added those as well, really good.
Ooooh! Capers and bacon would be so good here. Thanks for the idea – I need to try it!
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This is the best potato salad I’ve ever had. It was a huge hit and so easy!
This was delicious and so easy! Definitely going on our regular rotation.
Jus wondering – re “lemon zest” in dressing, as above. How much, teaspoon, tablespoon? Maybe that’s why a lady said she found it not nice. I have made it once and didn’t notice there was no indication of tspn/tbspn and thought I had added toooooo much lemon as I think i did zest from a whole lemon.
Hey Robyn, this recipe requires the zest of 1 lemon.
Hi Richa,
Thank you for this super easy salad recipe.
I wanted to ask you, is there any alternative for the Dijon mustard sauce? Like can I use a southwest salad dressing or any other please suggest.
Hey Dimple, you can add any mustard sauce you find. Southwest dressing or an Italian dressing will also work here
very nice salad , made it and its great 🙂