Lemon Dill Potato Salad
Blog: www.nextinlime.com
Servings: 4 (as a side dish)
Ingredients
- 1 pound (500 g) baby potatoes - skin on (Note A)
- 3 tablespoons fresh dill - finely chopped
Lemon Dill Dressing
- 2 teaspoons vinegar of choice - I prefer rice vinegar (Note B)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons peanut butter - unsweetened
- 1 teaspoon soy sauce
- 1 teaspoon honey
- 2 cloves garlic - finely minced
- 1 teaspoon lemon zest
- ½ teaspoon salt - adjust to taste
- ¼ teaspoon red chili flakes - optional
- ¼ teaspoon ground black pepper
Instructions
- Place the baby potatoes in a pot of salted water. Bring to a boil, then lower the heat and simmer for 12 to 16 minutes, or until a small knife slides in easily and the potatoes are tender but not falling apart.
- Drain and let them cool just enough to handle. Cut in half.
- While the potatoes are cooking, make the dressing. In a jar with a lid, combine all the dressing ingredients (vinegar, olive oil, lemon juice, peanut butter, soy sauce, honey, garlic, lemon zest, salt, red chili flakes, black pepper). Shake or whisk until well combined.
- In a large bowl, combine the warm halved potatoes with the chopped dill and the dressing. Mix gently so the potatoes stay intact and well-coated. Serve warm or at room temp.
Notes
Note A: Potatoes – I use baby potatoes for this salad, but you can use whatever kind you like. Starchier ones might break apart a bit, but if you don’t mind that, it’s totally fine. I like to boil the potatoes whole first, then cut them up. If you’re working with bigger potatoes, I’d cut them first and then boil.
Note B: Vinegar – I prefer rice vinegar because it's mild. White wine or apple cider vinegar works too, just use less. Avoid balsamic or white vinegar, they’re too strong for this salad.