This potato salad is simple, punchy, and made without the mayo. Baby potatoes are boiled until tender, then tossed with fresh dill, spring onion, and a zingy mustard vinaigrette. It’s light, herby, and comes together fast. Perfect for BBQs, picnics, or as a no-fuss side dish any night of the week.
Category
Lunch
Servings
4
Prep time
10 minutes
Cook time
15 minutes
This potato salad is simple, punchy, and made without the mayo. Baby potatoes are boiled until tender, then tossed with fresh dill, spring onion, and a zingy mustard vinaigrette. It’s light, herby, and comes together fast. Perfect for BBQs, picnics, or as a no-fuss side dish any night of the week.
Ingredients
- 1kg baby potatoes, halved
- 2 spring onions, finely sliced
- 2 sprigs dill, leaves picked
- 1 tbsp red wine vinegar
- 2 tbsp seeded mustard
- 1 tbsp extra virgin olive oil
- juice of 1 lemon juice
- sea salt and cracked pepper, to season
Directions
Place potatoes in a saucepan of cold salted water and bring to a boil over high heat.
- Boil for 8-10 minutes, until just tender, then drain and set aside to cool to room temperature.
- Transfer potatoes to a large bowl with spring onions and dill.
- Combine vinegar, mustard, oil, lemon juice and salt and pepper in a screw top jar.
- Shake until dressing is emulsified, then drizzle over potatoes. Toss well to combine and serve.
Recipe notes
Can I make this potato salad ahead of time?
Yes, just keep the dressing separate until you’re ready to serve. The flavours actually get better after a bit of time.
Can I use a different type of potato?
Definitely. Waxy potatoes like Dutch creams, Kipflers or red potatoes work well—they hold their shape and soak up dressing nicely.
Is this potato salad vegan?
Yep, it’s totally plant-based as written—no mayo, no dairy, no eggs.
Can I add extras to this salad?
Absolutely. Try crispy bacon, capers, or chopped pickles for more bite.
