Lemon and dill potato salad

Makes 4 Servings



1 kg
small red-skinned potatoes
1 tbsp
1 tbsp
1 tbsp
Dijon mustard
1/2 cup
light mayonnaise
1/2 cup
plain yogurt
1/4 tsp
fresh pepper, to season
celery stalks, thinly sliced
1/2 cup
chopped fresh dill
thinly sliced green onions


  • 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.

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


Calories 156, Protein 4 g, Carbohydrates 23 g, Fat 6 g, Fibre 3 g, Sodium 224 mg.
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