Potato salad with summery broad beans, peas and a lovely light lemon and dill dressing. No mayo. An excellent BBQ side and SO delicious with grilled fish or chicken.
The Best Potato Salad
Potato salad is a summer staple. Always in attendance at BBQs, picnics and ‘bring a bowl’ parties, but they can definitely be hit or miss. I love mayonnaise, but there is not much worse than a gloopy mess of overcooked potatoes with too much mayo and too little seasoning.
This tasty Lemon Dill Potato Salad has a light but creamy dressing made with a little Greek Yoghurt and lots of flavour. The combination of fresh broad beans and peas, coupled with the light and tangy lemon dill dressing is just a dream. And the buttery soft baby potatoes really bring it together. Please, even if you’re like me and think you hate boiled potatoes, give this recipe a shot.
How To Cook Potatoes for Potato Salad
First, give them a good scrub and add to a large pot or saucepan. There is no need to peel them, but you can if you prefer.
Make sure to season the water well with a generous pinch of salt. Cover the potatoes with cold water, about an inch over the top, and bring to the boil without a lid. This helps the potatoes to cook evenly.
Once boiling, turn the heat down to a simmer and cook for about 15 minutes, or longer if using larger potatoes. You want the potatoes to be fork tender – use a fork or knife to skewer a potato and if it slides in easily then the potatoes are ready. You don’t want to boil them too long or they will become mushy and fall apart when skewered. Drain in a colander and rinse with cold water to stop the cooking process.
If you are using frozen peas and/or broad beans for this recipe (which I would recommend) then you can add them in with the potatoes for the last 2-3 minutes of cooking.
I like to slice the potatoes after they are cooked as this keeps the skins intact – if you slice them before cooking I find the skins tend to peel off. That is complete personal preference though, and slicing the potatoes before cooking will reduce the cooking time.
Potato Salad Ingredients
- Baby or New Potatoes – you can use a larger waxy potato variety like Charlotte, but you may want to peel and slice larger potatoes before cooking.
- Red Onion – or spring/salad onions or shallot.
- Peas – I always use frozen and add them to the potatoes for the last 2 minutes of boiling.
- Broad Beans – frozen are easiest – you can buy frozen broad beans from most supermarkets next to the frozen peas. They can be left out, swapped for extra peas or edamame or sliced green beans if you prefer.
To Make the Lemon and Dill Dressing
- Lemon Juice
- Greek Yoghurt
- Olive Oil
- White Wine Vinegar
- Garlic
- Fresh Dill
- Fresh Parsley
- Salt and Pepper
Serving Suggestions
Serve Lemon Dill Potato Salad as a side to your favourite grilled protein. I love it with seared tuna steak but it also goes well with grilled chicken, fish or steak.
Make it a meal by adding some chopped crispy bacon, cooked prawns, flaked tuna or boiled eggs and some salad leaves like rocket or spinach.
This easy no-mayo potato salad makes a perfect side dish for BBQs, picnics and pretty much any summer meal.
Make this a vegan or dairy free potato salad by swapping out the greek yoghurt for a dairy free version or simply leave it out and add a little extra olive oil.
Lemon Dill Potato Salad is best served fresh, but it will keep refrigerated for up to 3 days in an airtight container.
I do not recommend freezing potato salad.
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
More Easy Side Dishes:
- Roast Sweet Potato Salad with Pomegranate
- Easy Green Side Salad
- Strawberry Spinach Salad with Poppyseed Dressing
- Ultimate Chopped Salad
Lemon Dill Potato Salad with Peas and Broad Beans
Equipment
- 1 large bowl
- 1 colander or drainer
- 1 whisk
- 1 large spoon
Ingredients
- 750 grams (1.65 lb) baby new potatoes
- 100 grams (2/3 cups) peas - frozen is best
- 100 grams (⅔ cups) broad beans - frozen or double podded – see note
- 1 red onion - sliced
For the Dressing
- 4 tbsp (¼ cup) Greek Yoghurt
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 1 tbsp White Wine Vinegar
- 1 Garlic Clove, minced
- 2 tbsp Fresh chopped Dill
- 1 tbsp Fresh Chopped Parsley
- Salt and Pepper
Instructions
- Scrub the potatoes and add to a large saucepan with a pinch of salt. Cover with COLD water and bring to the boil without a lid. Once the water is boiling, simmer for 15 minutes or until the potatoes are fork tender.
- If using frozen peas and broad beans, add these to the pot with the potatoes for the last 2 minutes of cooking.
- Drain the potatoes (and peas and beans) into a colander and rinse with cold water to stop the cooking process. Allow to cool enough to touch.
- Separate the potatoes and cut into halves or quarters, depending on size.
- To make the dressing, whisk all the ingredients together in a large bowl. Add salt and pepper to taste.
- Add the potatoes, thinly sliced red onion, peas and beans to the bowl with the dressing. Stir well to combine.
- Serve as a side dish with your preferred grilled protein or as a picnic or BBQ side dish.
Notes
Nutrition
This recipe has been linked to CookBlogShare
Potato salad is one of my favourite ways to enjoy potatoes. Delicious combination of summer fresh vegetables and herbs.
What a lovely take on potato salad. I always think Dill is under-used, but I love it and I know that it would be amazing alongside potatoes and broad beans. A perfect dish for the warmer summer days ahead.
Thanks for sharing with #CookBlogShare
This sounds delicious, I love potato salad and all of the flavour you’ve used are so yummy!
Thank you!