Lemon and dill potato salad

109

Makes

4 Servings

Lemon and dill potato salad

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.

A medley of dill, lemon and grainy mustard add a kick to this traditional barbecue favourite.