Lemon Olive Oil and Dill Potato Salad (No Mayo!)
Try this Lemon Olive Oil and Dill Potato Salad (No Mayo!) recipe, or contribute your own.
Try this Lemon Olive Oil and Dill Potato Salad (No Mayo!) recipe, or contribute your own.
- 1 teaspoon salt
- 2 teaspoons dijon mustard
- dressing
- 2 large cloves garlic
- 1/4 teaspoon ground black pepper (or more to taste)
- 3 pounds small red potatoes scrubbed and chopped into small bite-sized chunks
- 1/4 of a large red onion diced
- 4-5 stalks celery diced
- 1/2 cup lemon olive oil (i love pomora's lemon olive oil)*
- 3/4 cup lightly packed fresh dill large stems removed (+ more for garnish)
- 1 teaspoon agave or maple syrup
- Carbohydrate 29.6604697840311 g
- Cholesterol 0 mg
- Fat 6.53490365742982 g
- Fiber 2.95085977188067 g
- Protein 3.40168977692823 g
- Saturated Fat 1.04615474718674 g
- Serving Size 1 1 Serving (194g)
- Sodium 388.475680336494 mg
- Sugar 26.7096100121504 g
- Trans Fat 1.10265104819421 g
- Calories 185 calories
Step-by-step
- To cook the potatoes in your Instant Pot, place in the steamer basket with 1 cup of water. Cover with the lid making sure the valve is set to sealed. Cook on manual high pressure for 4 minutes. Natural release.
- To cook the potatoes on your stove top, place potatoes in a large pot and cover with water by 1 inch. Bring to a boil then reduce heat to low and cook until potatoes are easily pierced with a knife, about 5 minutes.
- While the potatoes cook, prepare the onions and celery and set aside.
- Place all dressing ingredients in a blender and process for about 20 seconds until well combined. Set aside.
- Once the potatoes have cooked and cooled, add the dressing and toss gently.
- Gently stir in the red onions and celery.
- Taste and adjust seasonings as needed.
- Cover and chill in your refrigerator until serving.
- Store leftovers in an airtight container in your refrigerator for 2-3 days.
Lemon Olive Oil and Dill Potato Salad: A Light and Zesty Summer Side Dish
As a busy professional, finding time to cook delicious and healthy meals can be a challenge. That's why I love recipes that are both simple and satisfying, and this Lemon Olive Oil and Dill Potato Salad fits the bill perfectly. It's a vibrant, refreshing side dish that’s perfect for barbecues, potlucks, or a light weeknight dinner. Forget the heavy mayonnaise-based potato salads; this recipe uses a light and zesty lemon olive oil dressing that complements the potatoes beautifully. The dill adds a touch of freshness, and the red onion and celery provide a nice crunch.
What sets this recipe apart is its versatility. It's easily adaptable to your preferences and dietary needs. For instance, you can adjust the amount of dill or red onion based on your liking. If you’re watching your sugar intake, you can substitute the agave or maple syrup with a sugar substitute. I’ve found that the quality of the olive oil makes a significant difference. I highly recommend using a good quality lemon-infused olive oil; it truly elevates the flavor of the salad. The combination of the bright lemon, fragrant dill, and peppery olive oil creates a symphony of flavors that will leave you wanting more.
The best part? This potato salad is incredibly easy to make. You can prepare it ahead of time, allowing you to enjoy a delicious meal without spending hours in the kitchen. Whether you're entertaining guests or simply enjoying a relaxing evening at home, this Lemon Olive Oil and Dill Potato Salad is a perfect choice. Its vibrant color and fresh flavors will impress your family and friends, and its simplicity will make you wonder why you ever settled for a heavier, less flavorful version. The secret lies in the fresh ingredients and the perfect balance of flavors. The lemon brightens everything, the dill adds a herbaceous note, and the olive oil provides a lovely richness. This is more than just a potato salad; it’s a taste of summer in every bite.
Tips and Variations:
- Potato types: While small red potatoes are recommended for their size and flavor, you can experiment with other small potato varieties, such as Yukon Gold or fingerling potatoes.
- Herbs: Feel free to experiment with other fresh herbs, such as parsley, chives, or tarragon, along with or instead of the dill.
- Vegetables: Add other vegetables like chopped bell peppers or cherry tomatoes to increase the color and texture of your salad.
- Protein: For a heartier salad, you can add grilled chicken, shrimp, or chickpeas.
- Spice it up: If you prefer a spicier salad, add a pinch of red pepper flakes to the dressing.
This Lemon Olive Oil and Dill Potato Salad is a recipe that I make often, and it always gets rave reviews. It’s a testament to the power of simple ingredients and the importance of fresh, high-quality produce. It's a dish that's as beautiful as it is delicious, making it perfect for any occasion. So, the next time you’re looking for a refreshing and flavorful side dish, give this recipe a try. You won't be disappointed!
