Dill Potato Salad Recipe
Deliciously creamy! A perfect potato salad with dill and lemon is so refreshing, screams summer! Great side to barbecue foods like chops, wings and so much more.
- 2 pounds Baby Potatoes
- 2 tablespoons Lemon Juice
- ½ cup Mayonnaise / Sour Cream / Greek Yogurt
- 1 tablespoon Dijon Mustard
- 1 tablespoon Parsley chopped
- ½ cup Onion chopped
- ¼ teaspoon Garlic minced
- 2 tablespoons Dill chopped
- 2 tablespoons Mini Capers (optional)
- ¼ cup Extra Virgin Olive Oil
- Salt and Pepper to Taste
To begin with, first, clean and wash potatoes well to get rid of all dirt.
Add one cup of water in the steel insert of the Instant Pot.
Now, place the steamer basket in the steel insert. Add potatoes.
Close the lid and seal the pot. Set the pressure cook to 5 minutes on 'High'.
Once the IP beeps, let pressure release naturally. Open the lid, take off the potatoes from the pot, let it rest for few minutes.
Peel and cut them into halves. Add lemon juice, mix and set it aside for some time.
I usually put them into the fridge to chill for couple of hours or so. This way they stay firm and absorb the lemon juice well making it more flavorful.
Now, add all the ingredients in large bowl.
Toss well. Let the salad sit for 10-15 minutes. Serve as you like.
Use any variety of potatoes of your choice.
You can boil the potatoes in pot.
Capers are totally optional, you can skip if you wish to. I love it much hence added.
You can use potatoes with the peels here.
Replace mayonnaise with vegan mayo or skip if you wish tomato vegan version.
You can skip mayo to make it healthier. you can also replace it with Greek yogurt and sour cream.
Ingredients and seasonings can be modifies as per your liking.
Calories: 249kcal | Carbohydrates: 21g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 173mg | Potassium: 492mg | Fiber: 3g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 25mg | Calcium: 16mg | Iron: 1mg