Refreshing Lemon Dill Potato Salad Recipe (No Mayo, 25 Minutes) Salads Side Dishes Vegetables Vegetarian Gluten-free Farm to Table Recipe Low Sodium Recipes

Potato salad is one of those side dishes that goes with pretty much everything. From steaks to chicken to pork to burgers to hot dogs to gumbo (yes, some people put potato salad in their gumbo), you can't go wrong with a bowl of potato salad on the side. This healthier lemon dill potato salad recipe is full of refreshing, fresh, bright flavors and contains no mayonnaise, so it's on the lighter side.

To make this simple potato salad recipe you only need a few simple, wholesome ingredients. Here is your short shopping list: potatoes, fresh dill, green onions (optional, but do add even more flavor), olive oil, lemons for juicing and zesting, garlic, Dijon mustard, salt and black pepper. The low-sodium potatoes are cooked and tossed with the lemony vinaigrette while still warm so they soak it up. The fresh dill and lemon is what makes this potato salad so vibrant and delicious.

No only is this one tasty low-calorie side dish recipe, but you get the health benefits of lemon, the health benefits of potatoes, the health benefits of fresh dill and the health benefits of olive oil. Serve this mayo-free potato salad as a side dish with your favorite dinners. The salad is also great for potlucks, summer picnics and cookouts.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

• 1 pound small potatoes or regular potatoes
• 1/4 cup fresh chopped dill
• 1/4 cup minced green onions (optional)

Dressing

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• zest of 1 lemon
• 2 cloves garlic, minced
• 2 tablespoons Dijon mustard
• salt and black pepper, to taste

Recipe Notes

• Use whatever potato you like for this recipe. You don't have to peel the potatoes, but if you want to use a vegetable peeler.

• If you prefer a creamy potato salad, add some mayonnaise or Greek yogurt.

• Try this recipe with others fresh herbs like parsley, oregano, basil, thyme or rosemary.

• Store the potato salad in an airtight container in the fridge for up to three days.

Here's how to make it: 

1. If using baby potatoes, cut them in half, or cut regular potatoes into chunks. Add them to a pot of boiling, salted water and cook until tender, about 15 minutes. Drain well and put into a large bowl.
2. Make the dressing by whisking together all the ingredients. Season with salt and black pepper, to taste. 
3. Add the dill and green onions, if using, to the potatoes. Pour the dressing over the ingredients and gently toss to combine. Serve at room temperature or chill until ready to serve. Serve with lemon slices, if desired.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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