A medley of dill, lemon and grainy mustard add a kick to this traditional barbecue favourite.
Lemon and dill potato salad
120
Makes
4 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
- 4 g,
- Carbohydrates
- 23 g,
- Fat
- 6 g,
- Fibre
- 3 g,
- Sodium
- 224 mg.
FILED UNDER: barbecue Canada Day Salads side dishes stovetop Vegetarian
