This healthy lemon dill potato salad is made without mayo for those who want something different from the heavy duty potato salad recipes that are generally out there. Its light and so refreshing because of the dressing. If you are serving this at a barbecue, this salad makes the perfect side because its so light.

Healthy Lemon Dill Potato Salad (no mayo) served in a white speckled bowl with lemon wedges

I don’t know anyone who can resist a potato salad. I love potatoes in every single form. And my weaknesses are definitely mashed potatoes and potato salads. While I love indulging in the classic mayo laden, creamy potato salad, this healthy lemon dill potato salad has my heart right now.

When the temperatures are peaking and anything that sticks to the back of my mouth or makes me feel like I ate a horse are a no-no, this salad is perfect. Its gorgeous and refreshing and so light that you won’t mind the amount of potatoes you’ll end up consuming.

The combination of dill and lemon is classic and the potatoes really soak up the dressing, so that they aren’t bland or boring!

Close up of Healthy Lemon Dill Potato Salad (no mayo) served in a white speckled bowl with lemon wedges

Best Potatoes to use for Healthy Lemon Dill Potato Salad

If you have an option, the best potatoes for a potato salad are waxy potatoes like Yukon Gold or Red Potatoes. I picked up a pack of baby potatoes, because thats whats available in India and they are not very starchy. So they hold their shape and don’t disintegrate when tossed around in the dressing.

Season the water while boiling Potatoes

It’s really important to season the water well while boiling the potatoes. Or they’ll be bland.

Don’t let the potatoes cool down!

Since the dressing of this salad is a vinaigrette and not mayo based, the best time to dress this salad is while the potatoes are still warm. This helps them soak the dressing up, which means you have MORE FLAVOUR in each bite. If this was a mayo based salad, then its best to let the potatoes cool down completely before dressing them so that the salad doesn’t get watery.

Make this salad the day before!

This salad is sooo good when its made a day early. It really helps develop the flavours and mellows the salad down from being extra lemony. I like to warm it up in the microwave – warm, not reheat, so that the dressing isn’t waxy and melts down before serving.

This healthy lemon dill potato salad is sooo good, you’ll probably never go back to using mayonnaise again. Umm maybe that’s not true – they are both great in their own way! But for now, I’m sticking with this fresh, lemony, herby salad that’s making this heat more bearable!

Serve this Healthy Lemon Dill Potato Salad with:

  • Grilled Sambal Chicken Skewers
  • Korean Chicken Wings
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Healthy Lemon Dill Potato Salad (no mayo) served in a white speckled bowl with lemon wedges

Healthy Lemon Dill Potato Salad (No Mayo)


5 from 1 reviews
  • Author: Preeti Gupta


  • Prep Time:
    10 minutes


  • Cook Time:
    20 minutes


  • Total Time:
    30 minutes


  • Yield:
    6 Servings 1x
  • Category: Salads
  • Cuisine: French


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Description

This Healthy Lemon Dill Potato Salad is dressed in a zesty vinaigrette so fresh that you’ll never miss the traditional mayo based potato salad! It’s best served warm so that the potatoes soak up all that good dressing and goes best with sides like wings, ribs and all the barbecue foods.


Ingredients

For the Salad:

  • 500 grams/ 1 pound Baby Potatoes
  • 1 teaspoon Salt
  • 1/4 cup chopped Dill
  • 1/4 cup finely chopped Spring Onion Greens

Dressing

  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoon Lemon Juice
  • Zest of 1 Lemon
  • 1 Garlic Clove, finely minced
  • 2 tablespoon Dijon Mustard
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground Black Pepper

Instructions

  1. Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water and place the potatoes in a large bowl.
  2. While the potatoes are cooking, make the dressing and keep it ready. Add all the ingredients for the dressing in a bowl and whisk till combined.
  3. Add dill and spring onions to the bowl with the potatoes and pour the dressing over the potatoes while they are still warm. Toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.

Notes

  1. Peeled vs. unpeeled Potatoes: This depends on how you like your potato salad but both ways work. I prefer to leave them unpeeled.
  2. Lemon vs Lime Juice: If you are using lime juice instead of lemon juice in the vinaigrette, reduce the amount by half. Lime juice is more tart than lemon juice.
  3. Using larger potatoes:  If you are using larger potatoes, dice them in quarters or six pieces depending on the size of the potato you are using.
  4. Other Ingredients: I love adding chopped celery and boiled egg to this potato salad too.