Potato Salad with Dill and Dijon
A light and flavorful potato salad with fresh dill and a zesty Dijon vinaigrette, perfect for summer BBQs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds waxy potatoes (Yukon Golds, baby reds, or fingerlings)
- 1/2 cup fresh dill, chopped
- 4 scallions, thinly sliced
- 1/4 cup whole-grain Dijon mustard
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Zest of 1 lemon
Instructions
- Boil the potatoes in salted water until fork-tender. Drain and let steam dry.
- While the potatoes are warm, prepare the vinaigrette by whisking together the Dijon mustard, olive oil, red wine vinegar, sugar, lemon zest, salt, and pepper in a bowl or jar.
- Toss the warm potatoes with the vinaigrette, dill, and scallions.
- Serve immediately or refrigerate for at least 2 hours for the flavors to meld.
Notes
This salad is better if made a few hours in advance. Add extra herbs before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: potato salad, summer BBQ, dill, dijon, side dish, salad