This healthy lemon dill potato salad is made without mayo for those who want something variegated from the heavy duty potato salad recipes that are often out there. Its light and so refreshing considering of the dressing. If you are serving this at a barbecue, this salad makes the perfect side considering its so light.
I don't know anyone who can resist a potato salad. I love potatoes in every single form. And my weaknesses are definitely mashed potatoes and potato salads. While I love indulging in the archetype mayo laden, linty potato salad, this healthy lemon dill potato salad has my heart right now.
When the temperatures are peaking and anything that sticks to the when of my mouth or makes me finger like I ate a horse are a no-no, this salad is perfect. Its gorgeous and refreshing and so light that you won't mind the value of potatoes you'll end up consuming.
The combination of dill and lemon is archetype and the potatoes really soak up the dressing, so that they aren't smooth or boring!
Ingredients You'll Need to Make Healthy Lemon Dill Potato Salad
- Olive Oil, salt, sugar and woebegone pepper: This makes the wiring of the salad dressing. The olive oil is a perfect blending wage-earner for the rest of the dressing ingredients and the seasonings wastefulness out the other ingredients.
- Dijon Mustard: for emulsification and that uneaten tang
- Lemon Juice and Lemon Zest: Adds a layer of freshness and zing to the dish
- Spring Onions and Garlic: These aromatics requite 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 linty texture to the salad.
How to Make Healthy Lemon Dill Potato Salad
1. Add all the dressing ingredients for the dressing in a trencher and whisk till combined.
2. Cut the potatoes in half leaving the skin on, and place them in a pot. Add unbearable 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 trencher with the potatoes toss well and let this salad sit for at least 10 minutes surpassing serving to let the potatoes soak up the liquid.
Key notes while making Lemon Dill Potato Salad
Best Potatoes to use for Healthy Lemon Dill Potato Salad: If you have an option, the weightier potatoes for a potato salad are waxy potatoes like Yukon Gold or Red Potatoes. I picked up a pack of victual potatoes, considering thats whats misogynist in India and they are not very starchy. So they hold their shape and don't disintegrate when tossed virtually in the dressing.
Season the water while humid Potatoes: It's really important to season the water well while humid the potatoes. Or they'll be bland.
Don't let the potatoes tomfool down!: Since the dressing of this salad is a vinaigrette and not mayo based, the weightier time to dress this salad is while the potatoes are still warm. This helps them soak the dressing up, which ways you have MORE FLAVOUR in each bite. If this was a mayo based salad, then its weightier to let the potatoes tomfool lanugo completely surpassing dressing them so that the salad doesn't get watery.
Make this salad the day before! This salad is sooo good when its made a day early. It really helps develop the flavours and mellows the salad lanugo from stuff uneaten lemony. I like to warm it up in the microwave - warm, not reheat, so that the dressing isn't waxy and melts lanugo surpassing serving.
This healthy lemon dill potato salad is sooo good, you'll probably never go when to using mayonnaise again. Umm maybe that's not true - they are both unconfined in their own way! But for now, I'm sticking with this fresh, lemony, herby salad that's making this heat increasingly bearable!
More Summer Salad to segregate from:
- Mediterranean Chickpea Salad
- Asian Cucumber Salad
- Smoked Aubergine Salad
- Crunchy Chinese Chicken Salad
- Watermelon Basil Salad
- Thai Prawn Mango Salad
- Vegan Pasta Salad
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Healthy Lemon Dill Potato Salad (No Mayo)
For the Salad:
- 500 g Baby Potatoes
- 1 teaspoon Salt
- ¼ cup Dill chopped
- ¼ cup Spring Onion Greens finely chopped
- ¼ cup Olive Oil Extra Virgin
- 2 tablespoon Lemon Juice
- 1 Lemon zest
- 1 Garlic Clove finely minced
- 2 tablespoon Dijon Mustard
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper ground
- ½ teaspoon Sugar
- Cut the potatoes in half leaving the skin on, and place them in a pot. Add unbearable 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 alimony it ready. Add all the ingredients for the dressing in a trencher and whisk till combined.
- Add dill and spring onions to the trencher 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 surpassing 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 value by half. Lime juice is increasingly 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 subtracting chopped celery and boiled egg to this potato salad too.