Potato Salad with Lemon Dill Vinaigrette
This Potato Salad with Lemon Dill Vinaigrette is a bright, fresh side dish with tender potatoes, fragrant dill and a zesty lemon dressing.
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When most people think about potato salad, they think about that mayo-heavy version that’s been sitting around in the grocery store deli and looks like a monotone shade of, well, creamy white. This Potato Salad with Lemon Dill Vinaigrette is a lighter version of the recipe.
I love potato salad in all forms, but I also love the flavors and textures to take me on a journey. That’s exactly what you’ll find in my lightened-up version of the summer cookout classic. It’s Whole30-friendly, served at room temperature and has all of the classic potato salad base components plus an added veggie boost – crispy, seasonal green beans.
This recipe is an updated, slightly refined version of a potato salad I frequently make when I’m doing Whole30, and it features a take on the vinaigrette I always make to brighten up a salad platter. You can make this potato salad a complete Whole30 meal with some cooked shrimp or any piece of grilled or baked seafood (or chicken, if that’s your thing).
Potato Salad with Lemon Dill Vinaigrette
Ingredients
- 1½ pounds baby potatoes, red and yellow mix
- ½ pound fresh green beans
- 5 stalks celery
- ¼ red onion
- 4 eggs, hard-boiled
- 1 lemon
- 3 tablespoons fresh dill
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- Kosher salt
- Cracked black pepper
Instructions
- Add potatoes to a medium pot and cover with water. Season water liberally with kosher salt (about 1 to 2 tablespoons) and bring to a boil.
- While potatoes are cooking, wash green beans and trim off rough ends.
- Once potatoes come to a boil, cook for about 8 minutes. Pierce potatoes with a fork to check for doneness. When potatoes are easily pierced, but still slightly firm, add green beans to the pot. Cook for 5 more minutes, until green beans are still crisp and potatoes are just cooked through.
- Drain pot into a colander and rinse to stop cooking. Let potatoes and green beans cool a bit, while preparing other ingredients.
- Dice ¼ cup red onion, slice celery into thin half-moon pieces and dice hard-boiled eggs.
- For the dressing: Zest lemon and squeeze juice into a jar. Add in 3 tablespoons fresh, chopped dill and 1 tablespoon Dijon mustard. Add kosher salt (about 1 teaspoon) and cracked black pepper (about ¼ to ½ teaspoon). Drizzle in olive oil, add lid and shake vigorously until dressing is well combined.
- Quarter cooked potatoes and cut green beans into 2-inch pieces. Add to a bowl with red onion, celery and hard-boiled eggs. Pour on dressing and stir to combine.
- Taste, adjust seasoning and serve at room temperature with extra fresh dill sprinkled on top. Store leftover salad in the refrigerator in an air-tight container for up to 3 days.
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