on Aug 10, 2023 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!
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.
How to Make Healthy Lemon Dill Potato Salad
- Add all the dressing ingredients for the dressing in a bowl and whisk till combined.
- 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.
- Add the prepared dressing to the potatoes while warm and mix to combine.
- 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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More Summer Salad to choose from
Mediterranean Chickpea Salad Asian Cucumber Salad Smoked Aubergine Salad Crunchy Chinese Chicken Salad Watermelon Basil Salad Thai Prawn Mango Salad Vegan Pasta Salad
