A Dilly Potato Salad No Mayo
Brighten up your picnic or weeknight dinner with this fresh and tangy Dilly Potato Salad—no mayo required! Featuring tender, skin-on baby yellow potatoes tossed in a zesty dressing of olive oil, Dijon mustard, fresh lemon juice, and a touch of honey, this lighter take on potato salad is packed with bold flavors. The addition of fresh dill and crisp green onions adds a punch of herbal freshness, while optional capers introduce a delightful briny twist. Perfect for those seeking a dairy-free, mayo-free potato salad, this dish is ready in just 35 minutes and can be served chilled or room temperature. A flavorful side that balances heartiness with brightness, it’s guaranteed to become a crowd favorite at your next gathering!
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Recipe Information
Ingredients
- 2 pounds Baby yellow potatoes
- 3 tablespoons Olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Honey
- 2 tablespoons Fresh dill, chopped
- 3 stalks Green onions, sliced thinly
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Optional: capers, drained
Instructions
Scrub the potatoes clean and remove any blemishes. Cut them into bite-sized pieces, leaving the skins on for texture and flavor.
Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the water and carefully place the potatoes in the pot.
Boil the potatoes for 12-15 minutes, or until they are fork-tender. Be careful not to overcook them; they should hold their shape when pierced.
While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, honey, salt, and pepper until emulsified.
Drain the cooked potatoes and spread them out on a baking sheet or large platter to cool slightly. Allow them to rest for about 10 minutes to prevent the salad from becoming too warm.
Once the potatoes are warm but not hot, transfer them to a large mixing bowl. Add the chopped dill, green onions, and optional capers to the bowl.
Pour the dressing over the potatoes and gently toss to combine. Be careful not to mash the potatoes as you stir.
Taste the salad and adjust the seasoning with more salt, pepper, or lemon juice, if needed.
Chill the potato salad in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve cold or at room temperature.
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3233 mg | 141% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 13.9 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4017 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
