I think I have a new favorite recipe on here. Ok, I say that a lot, but this one is SO GOOD!
Will and I are both not the biggest potato salad people. It gets the job done, but it’s not my first choice if I see it on a spread.
My opinions have changed, however, with this Healthy Scallion Dill Potato Salad! It’s creamy without even trying (from olive oil, not mayo) and bursting with fresh flavors. And it just so happens to be a great dish for the upcoming 4th of July!
Until this recipe, I had never ever made potato salad before. Knowing how long it can take to cook potatoes, I was a bit apprehensive about making it.
What I didn’t realize is that for potato salad, you just have to boil those suckers. It takes no time at all!! There’s no mashing, roasting, or beating afterwards like you do on Thanksgiving.
I quartered a pound of red potatoes, popped them in a pot of boiling water, and let them cook while I made the 5 minute dressing. So easy! You won’t need to spend all day in a hot kitchen in the middle of summer for this one.
If you like scallions and dill, you’re in luck. They add an amazing fresh flavor to regular ol’ taters. Plus, who knew olive oil and some dijon could equate to the same creaminess as mayo?!
So, friends, add this to your summer cookout menu! And while you’re at it, check out these great cookout dishes:
Healthy Scallion Dill Potato Salad
A healthy twist on classic potato salad, made with fresh scallions and dill coupled with olive oil and dijon. Perfect for a summer cookout.
- 1 pound baby red potatoes quartered
- 1/2 tsp salt
- 1/4 cup extra virgin olive oil
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 2 tbsp dill freshly chopped, more to taste
- 1/2 cup scallions sliced, about 5 large
- Sea salt and ground black pepper to taste
Bring a large pot of water to boil (I probably boiled about 6 cups). Add the salt and potatoes. Cook for 18-20 minutes or until potatoes or tender. It may take more or less time, so keep an eye on them.
Drain the potatoes in a colander, and rinse with cold water.
While the potatoes are cooking, whisk together the olive oil, dijon, vinegar, dill, and scallions. Pour dressing over potatoes and mix until they are well coated.
Serve warm/room temperature or put in the fridge for 1 to 2 hours to serve cold. Enjoy!
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