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Lemon and dill potato salad

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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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