This healthy lemon dill potato salad is a healthier version of the heavy duty mayo laden potato salad recipes. Its super light and refreshing and absolutely perfect to serve at a barbecue dinner.
While I love indulging in the classic mayo laden, creamy potato salads, this lighter and healthier version has my heart right now. It’s so easy and refreshing to put together. The combination of dill and lemon is classic and the potatoes really soak up the dressing, so that they aren’t bland or boring!
I love serving this with my chicken tikkas or mutton curries as a refreshing side to balance the out the meatiness with some carbs. But honestly, you could add it to sandwiches, wraps, or even serve along with a stir-fry for a side dish that’s going to be a memorable event.
jump to section: Lemon Dill Potato Salad
Ingredients Lemon Dill Potato Salad
- 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
- 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
- Olive Oil: Extra virgin olive oil is light and has a neutral flavor which makes it the best base for the dressing of this potato salad
- Lemon: We add both fresh lemon juice and lemon zest for that fresh lemon flavor, zing, and aroma
- Seasoning: Salt and sugar season the dressing and help balance the tang and brightness of the lemon
- Dijon Mustard: for emulsification and that extra tang
- Black pepper: Freshly ground black pepper for a subtle kick of heat
- Spring Onions and Garlic: These aromatics give a pungent and herby flavour 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
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.
Yes, absolutely. Baby potatoes tend to be less waxy hence they work really well in this salad. But you can definitely use regular potatoes too. Just make sure to cook them slightly under so they don’t disintegrate into the salad.
Make sure to cook the potatoes only until they are fork tender. Which means you should easily be able to insert a knife or fork into the potato without it falling apart completely. This is essential to making sure that the potatoes stay firm and don’t become mushy.
Yes, you can use dried dill instead of fresh dill, although fresh dill gives the salad a brighter, more delicate flavour. Since dried herbs are more concentrated, use about 1 tablespoon dried dill in place of the ¼ cup fresh dill called for in the recipe.
How to Make 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.
Richa’s Top Tips
- Season the water well while boiling potatoes. This ensures the potatoes don’t end up feeling bland in the salad.
- Dress the salad while it’s 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. Overcooking the potatoes will prevent them from holding shape and give you a soggy and messy salad.
Storage Tips
- Fridge: This salad is super make-ahead friendly. You can either make it in advance or store leftovers in the fridge for up to 3 days. The flavors deepen as it sits, so making it ahead will actually mean a more flavorful salad.
- Reheat: Gently warm (not reheat) this healthy potato salad in the microwave and sprinkle a bit of fresh dill and spring onion greens before serving for a boost of fresh flavors.
- Freeze: I would not recommend freezing this salad as the potatoes become waxy and lose their texture after thawing.
Serving Ideas
- This lemon dill potato salad is light, fresh and tangy, so it works especially well alongside grilled, roasted or air-fried mains. Serve it with air fryer chicken tikka, soy chicken wings or chicken seekh kebabs for an easy dinner or party spread.
- For a vegetarian meal, pair it with crispy chili tofu, tandoori paneer tikka or a simple vegetable stir-fry.
- It also makes a great side for sandwiches, burgers and wraps when you want something a little fresher than fries.
- And if you’re putting together a bigger spread, this salad fits right in with grilled meats, barbecue dishes and other summer-style sides. I especially love serving it slightly chilled but not straight-from-the-fridge cold, so you can really taste all that lemon, dill and mustard.
Customisation Ideas
- Add some crunch: Finely chopped celery, cucumber, radishes or red onions would add a lovely fresh crunch to the soft potatoes.
- Make it creamy: A couple tablespoons of greek yogurt or mayonnaise in the dressing gives this lemon dill potato salad a lovely rich and creamy texture.
- Add more herbs: Throw in some parsley, coriander, or fresh chives instead of or along with dill for even more herby flavour.
- Make it spicy: Add some red chilli flakes, freshly chopped green chilli, or a pinch of cayenne to the dressing.
- Add some protein: Toss in boiled eggs, chickpeas or shredded chicken to turn this into a more filling meal.
- Add some cheese: Crumbled feta would work particularly well with the lemon, dill and mustard dressing
- Use different potatoes: Baby potatoes work beautifully here, but you can also use regular potatoes cut into bite-sized pieces. Just make sure you don’t overcook them or they’ll become mushy when tossed with the dressing.
This healthy lemon dill potato salad is sooo good, you’ll probably never go back to using mayonnaise again. It’s light, herby, and so refreshing. I love making this as a carb source along with our meat-heavy dinners, but you can honestly have it whenever and however you like. It tastes amazing either ways.
If you make this healthy lemon and dill potato salad, don’t forget to DM the pictures @my_foodstory. Happy cooking!
Watch Lemon Dill Potato Salad Recipe Video
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.
Nutrition
This article was researched and written by Urvi Dalal.
The post Healthy Lemon Dill Potato Salad (No Mayo) appeared first on My Food Story.