Lemon Dill Potato Salad
This healthy mayo-free lemon dill potato salad is fresh, full of flavor 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. And it's 100% vegan and vegetarian friendly!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 as a side
- 600 g waxy potatoes (1 1/4 pounds)
- 2 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1 large 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
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.
This vegan potato salad is best served at room temperature so that the flavors 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.
Calories: 229kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 757mg | Potassium: 721mg | Fiber: 3g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 1mg