Potato and dill salad
This recipe for potato salad is really quick and simple to prepare. There are only a few ingredients but each one is enhanced by the others. Dill is often used in fish recipes and therefore this would be the perfect accompaniment to a salmon or fish dish during the summer. The dill can be substituted with parsley if you prefer and also a few chopped spring onions.
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Potato and dill salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 2lb (900g) baby new potatoes
- 4 tbsp of freshly chopped dill
- Salt and pepper
For the dressing
- 4 tbsp of Greek yoghurt
- 4 tbsp of mayonnaise
- 4 tsp of wholegrain mustard
- 1 tsp of freshly squeezed lemon juice
Method
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- Mix all of the dressing ingredients together in a bowl and add salt and pepper to your taste. Leave to one side until required.
- Place the potatoes in a pan of boiling salted water and cook for 10 minutes or until they are just tender.
- Drain and allow the potatoes to cool a little.
- Place into a large bowl and add the dressing and the chopped dill. Stir well so that all of the potatoes are covered with the dressing.
- Serve whilst still warm or chill in the refrigerator until ready to serve.
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