Advertisement
  • Newsletter
  • Subscribe

Lemon and dill potato salad

131

  • Makes4 Servings
By Chatelaine
Lemon and dill potato salad

Angus Fergusson

Chatelaine Triple Tested

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.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.