Lemon and dill potato salad
By Reneeb
A medley of dill, lemon and grainy mustard add a kick to this traditional barbecue favourite.
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Ingredients
- 1 kg small red-skinned potatoes
- 1 tbsp each lemon juice and lemon zest
- 1 tbsp Dijon mustard
- 1/2 cup each light mayo and plain yogurt
- 1/4 tsp salt
- fresh pepper to season
- 2 thinly sliced celery stalks
- 1/2 cup chopped fresh dill
- 2 thinly sliced green onions
Details
Preparation
Step 1
1. 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.
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