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–+ servings
Lemon Dill Potato Salad

Lemon Dill Potato Salad: Refreshingly Healthy & No Mayo

Enjoy a light and zesty Lemon Dill Potato Salad, a healthy alternative without mayo, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad
Cuisine: Gluten-Free, Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Baby Potatoes halved
  • 1 teaspoon Salt for boiling
  • 1/4 cup Dill chopped
  • 1/4 cup Spring Onion Greens finely chopped
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Lemon Juice freshly squeezed
  • 1 teaspoon Lemon Zest
  • 1 clove Garlic finely minced
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Black Pepper ground
  • 1 teaspoon Sugar optional

Equipment

  • large pot
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Cook the baby potatoes by boiling them in a large pot with water and 1 teaspoon of salt for 15-20 minutes until tender.
  2. Prepare the dressing by whisking together extra virgin olive oil, lemon juice, lemon zest, garlic, Dijon mustard, remaining salt, sugar, and black pepper in a mixing bowl.
  3. Combine the warm potatoes with the dressing and toss gently to coat.
  4. Add the chopped dill and spring onion greens, and toss to distribute evenly before letting it sit for at least 10 minutes.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 200mgPotassium: 600mgFiber: 4gSugar: 1gVitamin A: 5IUVitamin C: 30mgCalcium: 2mgIron: 6mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Serve cold or at room temperature.

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