Lemon and dill potato salad
, to season
, thinly sliced
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)
A medley of dill, lemon and grainy mustard add a kick to this traditional barbecue favourite.