This healthy mayo-free lemon dill potato salad is fresh, full of flavour and perfect for those hot summer days! Light and refreshing, thanks to the citrus and herbs this is a potato salad you’ll make again and again.
The last couple of weeks here in Brisbane have been hot, humid and horribly uncomfortable. And boy oh boy has our air conditioner gotten a workout!
Salads are an obvious choice when hot weather strikes as the last thing you feel like doing when the heat is on, is cooking a hot meal. On those hot nights, rather than making a meal, I like to serve a couple of different salads for dinner. Salads such as this, this and this are favourites.
This lemon dill potato salad is one I’ve been making forever. While the thought of potato salad brings thoughts of heavy, gluggy mayonnaise-laden salads to mind, this lemon herb potato salad couldn’t be more different.
The creamy dressing traditionally associated with creamy potato salads is replaced with a light and refreshing combination of lemon juice, garlic and olive oil along with salt and pepper.
Once the dressing is made it is poured over the still warm potatoes. This step allows the dressing to seep into the flesh of the potatoes and also serves to cook the garlic, removing that acrid burn that raw garlic can have.
When the potatoes have cooled completely finely sliced spring onions and roughly chopped dill is added. If you don’t have dill Italian parsley is another wonderful option.
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Lemon Dill Potato Salad
Ingredients
- 600 g waxy potatoes (1 1/4 pounds)
- 2 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1 fat garlic clove minced
- 1/2 - 3/4 tsp salt
- 1/4 tsp freshly cracked pepper
- 2 spring onions finely sliced on an angle
- 1/4 cup dill roughly torn or chopped
Instructions
Scrub the skins of the potatoes clean (I like to keep the skin on but if you prefer you can peel them). Dice the potatoes evenly and place in a saucepan of salted water and bring to a boil. Cook until fork tender (the exact timing will depend on the size of the dice).
While the potatoes are cooking place the lemon juice, oil, garlic, salt and pepper in a bowl and whisk to combine.
When the potatoes are cooked drain the water and place in the bowl with the dressing and toss well to combine. Leave to cool.
Just before serving add the spring onions and dill and toss to combine.
Recipe Notes
This salad is best served at room temperature so that the flavours have a chance to shine.
If you love lemons as much as I do lemon zest is also a great addition. Zest your lemon before using the juice in the salad.
If you don't have dill try Italian (flat leaf) parsley or mint.
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Cauliflower, Sage & Quinoa Fritters {gluten free}
Caramelised Cauliflower with Chickpeas, Baby Kale, Lemon & Toasted Buckwheat {vegan + gluten free}
Tamara says
My dill is growing in my garden, and I can’t wait to make this potato salad. I’m not a big fan of heavy, mayonnaise based dressings, so this is perfect!