Recipe- Super Healthy Lemon Dill Potato Salad

This healthy lemon dill potato salad is made without mayo for those who want something different from the heavy duty potato salad recipes that are generally out there. Its light and so refreshing because of the dressing. If you are serving this at a barbecue, this salad makes the perfect side because 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 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 salad is perfect. Its gorgeous and refreshing and 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!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.

Health Benefits of Dill

- Helps in digestion
- Protects from infections
- Lowers blood sugar levels
- Induces sleep
- Maintains hormonal balance
- Exerts heart-protective effect
- Prevents osteoporosis

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

Method

* 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.