Lemon and dill potato salad
131
- Makes4 Servings
Angus Fergusson
Ingredients
1 kg small red-skinned potatoes
1 tbsp lemon juice
1 tbsp lemon zest
1 tbsp Dijon mustard
1/2 cup light mayonnaise
1/2 cup plain yogurt
1/4 tsp salt
fresh pepper, to season
2 celery stalks, thinly sliced
1/2 cup chopped fresh dill
2 thinly sliced green onions
Instructions
boil 1 kg small red-skinned potatoes in a medium saucepan over high. Reduce heat to medium and gently boil, partially covered, until fork-tender, about 14 min. Drain and plunge in cold water until cool. Pat dry and cut into bite-sized pieces. Whisk 1 tbsp each lemon juice and lemon zest with 1 tbsp Dijon mustard, 1/2 cup each light mayo and plain yogurt and 1/4 tsp salt in a large bowl. Season with fresh pepper. Stir in 2 thinly sliced celery stalks, 1/2 cup chopped fresh dill, 4 thinly sliced green onions and potatoes until mixed. Keeps well up to 2 days.
Nutrition (per serving)
Calories 156, Protein 4g, Carbohydrates 23g, Fat 6g, Fibre 3g, Sodium 224mg.
A medley of dill, lemon and grainy mustard add a kick to this traditional barbecue favourite.
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