This lemony dilly potato salad is a perfect healthyish alternative to the traditional mayo based version. Full of flavour and packed with traditional ingredients all you will miss are the unnecessary calories.
Potato Salad - the most classic side dish ever right! It’s one of those go-to dishes for a classic BBQ or picnic and also probably one of the most served sides in many many restaurants, besides coleslaw.
Now, everyone has a different version of how potato salad should look, and in my house, it should include eggs, radishes and mustard. Classically it would be straight yellow mustard, but when you make a healthier version with no mayo you need something a bit creamier and full-bodied - i.e. Dijon!
So if you want to make a healthy dish while not skipping on the flavour you need to do a couple of key things - have flavour contrasts and use the freshest ingredients you can find. The really great thing about summer months is that there are literally farmers markets everywhere, so baby potatoes and fresh radishes are abundant and readily available. And let’s be honest, nothing beats a new baby potato right!
Now let’s talk about those pretty little radishes. They are one of those things that you either love or hate with their bitter bit and crunchy texture. They add such a great flavour contrast to so many things - but if they are not your favourite then roasting them is the perfect solution. It mellows the flavour and makes them nice and juicy, the perfect complement to the lemon and dill dressing.
So next time you’re having a picnic whip this up, I promise you will not miss the mayo even one little bit!
prep time 15 minutes
cook time 55 minutes
total time 1 hour 10 minutes
servings 4 - 6
1 lb new or baby potatoes
1/4 cup olive oil + 1 tbsp
1/4 cup fresh dill
2 tbsp dijon mustard
1 clove of garlic
2 green onions
Preheat oven to 350. Halve your radishes and place on a small baking sheet and toss with 1 tbsp of olive oil. Bake in the oven for 30 minutes or until radishes are tender.
In a small pot place 3 eggs and cover with water. Bring to a boil then turn off the heat and allow it to sit on the hot burner for 12 minutes. Drain the water then run each egg under cold water. Peel then slice and set aside.
In a large pot of salted water place potatoes that have been halved or quartered. Bring to a boil and cook for 10-15 minutes or until potatoes are fork-tender then drain.
In a small bowl combine remaining olive oil, chopped dill, dijon mustard and minced garlic. In a large bowl combine cooked potatoes, radishes and sliced onions and drizzle the dressing over and toss. Pour onto a serving tray then garnish with sliced boiled eggs.