Lemon Dill Potato Salad: A Twist On The Cookout Classic

Okay, so we’ve all decided that the calories don’t count on the Fourth of July, right? Well, if you insist on eating healthy anyway, 1.) we’re jealous of your willpower and 2.) this recipe will help.

Ingredients:

2 pounds medium Yukon gold potatoes (about 6 total)
Salt and pepper
1 tablespoon Dijon mustard
2 teaspoons finely grated lemon zest
3 tablespoons lemon juice
1/4 cup olive oil
1 shallot, minced (3 Tbsp.)
1/4 cup chopped fresh dill

Directions:

Scrub potatoes; place in a pot. Pour in enough cold water to cover by 1 inch. 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.

Combine mustard, 1/2 tsp. salt, 1/4 tsp. pepper and lemon zest in a large bowl. Add juice and stir until blended. Slowly whisk in olive oil.

Drain potatoes; set aside until cool enough to handle. Using a sharp knife, remove peels. Cut potatoes into 1-inch cubes; add to bowl with shallot and dill; toss gently. Season with salt and pepper, if desired.

Originally posted at MyRecipes.