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Lemon Dill Potato Salad

Lemon Dill Potato Salad
Lemon Dill Potato Salad is a gluten free, whole 30, and vegan recipe with 8 servings. One serving contains 132 calories, 3g of protein, and 7g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have olive oil, shallot, lemon juice, and a few other ingredients on hand, you can make it. It works well as a cheap side dish. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 1 hour.

Instructions

1
Scrub potatoes; place in a pot.
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PotatoPotato
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PotPot
2
Pour in enough cold water to cover by 1 inch.
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WaterWater
3
Add a pinch of salt; bring to a boil over high heat. Reduce heat to medium-low; simmer until potatoes are just tender, about 20 minutes.
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PotatoPotato
SaltSalt
4
Combine mustard, 1/2 tsp. salt, 1/4 tsp. pepper and lemon zest in a large bowl.
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Lemon ZestLemon Zest
MustardMustard
PepperPepper
SaltSalt
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5
Add juice and stir until blended. Slowly whisk in olive oil.
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Olive OilOlive Oil
JuiceJuice
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WhiskWhisk
6
Drain potatoes; set aside until cool enough to handle. Using a sharp knife, remove peels.
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PotatoPotato
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KnifeKnife
7
Cut potatoes into 1-inch cubes; add to bowl with shallot and dill; toss gently. Season with salt and pepper, if desired.
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Salt And PepperSalt And Pepper
PotatoPotato
ShallotShallot
DillDill
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BowlBowl
DifficultyHard
Ready In1 h
Servings8
Health Score22
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSalad
Occasions4th Of JulySummer
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