This Healthy Lemon Dill Potato Salad is dressed in a zesty vinaigrette so fresh that you’ll never miss the traditional mayo based potato salad! It’s best served warm so that the potatoes soak up all that good dressing and goes best with sides like wings, ribs and all the barbecue foods.
For the Salad:
- 500 grams/ 1 pound Baby Potatoes
- 1 teaspoon Salt
- 1/4 cup chopped Dill
- 1/4 cup finely chopped Spring Onion Greens
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoon Lemon Juice
- Zest of 1 Lemon
- 1 Garlic Clove, finely minced
- 2 tablespoon Dijon Mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon ground Black Pepper
- 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.
- 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.