The zest and juice of a lemon, give this potato salad, made with no mayonnaise, a light, refreshing, and vibrant flavor. Add in a generous amount of fresh dill and crunchy diced celery, and you’ll see just why this potato salad is such a fantastic side dish. it pairs well with almost any main course, is easy to make, and you won’t have to worry about it sitting out for a bit, due to the lack of mayo.

This is the year that all of my potatoes have gone bad. I buy them, I put them in my potato bin, and then when I go to use them, they look like dried-up scary alien invaders with a million beady little eyes and roots long enough to be quite disturbing. Y’all, it’s not a pretty sight. Plus, I’m getting seriously annoyed with throwing those ugly little useless and sad excuses of potato into the trash each time this happens. I feel judged, I feel wasteful, and I definitely feel like, in general, potatoes have it out to get me.

So, in an attempt to solve this huge potato dilemma, I have started to buy baby potatoes instead. Probably not the wisest decision, seeing as they will most likely go bad at an even more rapid pace, however, I have convinced myself that I will most likely use the smaller potatoes sooner due to their size and ease of use. And in the case of this potato salad, made using no mayonnaise, that’s definitely the case. For once, my darling little potatoes lived to see the inside of my belly. Now, that’s cause for a celebration.

Ingredients:

• 1 1/2 Pounds of Baby Red Potatoes
• 1 Teaspoon Coarse Sea Salt
• Cold Water
• 1/3 Cup Extra Virgin Olive Oil
• Zest & Juice of 1 Lemon
• 1/2 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1/2 Teaspoon Onion Powder
• 4 Celery Ribs, Finely Diced
• 1 Cup Fresh Dill, Very Finely Diced

Directions:

1. Scrub and rinse the potatoes to remove any excess dirt.
2. Place the potatoes into a large stockpot with the sea salt. Cover the potatoes with at least 2 inches of cold water. Boil the potatoes on high heat for 18 to 25 minutes, or until tender when pierced with a fork.
3. Strain the potatoes and allow them to cool for at least 30 minutes before cutting each one into three or four small bite-size pieces.
4. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, ground sea salt, black pepper, crushed red pepper flakes, and onion powder.
5. Place the potatoes into a large bowl with the celery and fresh dill. Add the salad dressing and stir gently to combine.
6. Serve warm or refrigerate until chilled.

Suggestions:

• The amount of time the potatoes take to cook will depend on their size. Using baby potatoes makes this process go much faster. However, you can use large red potatoes if that is all you have on hand.
• Adding the dressing to the potatoes when they are still warm, will allow some of it to absorb into the potatoes and add more flavor.
• You can serve this potato salad right away when it is warm or refrigerate it for future use.

Improvements:

• Add 1/2 cup of crumbled feta to the potato salad.
• Garnish with slices of hard-boiled egg.
• If you aren’t a fan of fresh dill, replace it with fresh parsley.
• Looking for another great potato salad, that does not use mayonnaise? Try this Hot German Potato Salad with Bacon.

Print

Yum

Lemon & Dill Potato Salad with No Mayonnaise

Ingredients:

• 1 1/2 Pounds of Baby Red Potatoes
• 1 Teaspoon Coarse Sea Salt
• Cold Water
• 1/3 Cup Extra Virgin Olive Oil
• Zest & Juice of 1 Lemon
• 1/2 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1/2 Teaspoon Onion Powder
• 4 Celery Ribs, Finely Diced
• 1 Cup Fresh Dill, Very Finely Diced

Directions:

1. Scrub and rinse the potatoes to remove any excess dirt.
2. Place the potatoes into a large stockpot with the sea salt. Cover the potatoes with at least 2 inches of cold water. Boil the potatoes on high heat for 18 to 25 minutes, or until tender when pierced with a fork.
3. Strain the potatoes and allow them to cool for at least 30 minutes before cutting each one into three or four small bite-size pieces.
4. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, ground sea salt, black pepper, crushed red pepper flakes, and onion powder.
5. Place the potatoes into a large bowl with the celery and fresh dill. Add the salad dressing and stir gently to combine.
6. Serve warm or refrigerate until chilled.

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Make sure to check out the many other great Foodie Extravaganza “National Potatoes Day” recipes below. This event was hosted by Karen’s Kitchen Stories.

• Baked Potato Ragada Chat from Magical Ingredients
• Chorizo Stuffed Hash Browns from Karen’s Kitchen Stories
• Lemon & Dill Potato Salad with No Mayonnaise from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Parmesan Bacon Potato Squares from Food Lust People Love
• Potato Lollipops from Sneha’s Recipe
• Potato Puffs from A Day in the Life on the Farm
• Salt and Vinegar Skillet Potatoes from Palatable Pastime
• Schupfnudeln (German Potato Noodles) from Tara’s Multicultural Table
• Tartiflete with Fromage Fort from Culinary Adventures with Camilla