Ingredients
Scale
- 2 pounds baby potatoes (halved)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup olive oil
- 1/4 cup fresh dill (finely chopped)
- 2 tablespoons Dijon mustard
- Salt and pepper (to taste)
- 1/2 cup red onion (finely chopped)
- 1/2 cup cucumber (diced (optional))
Instructions
- Start by boiling the baby potatoes in a large pot of salted water. Cook them for about 15-20 minutes or until they’re fork-tender. Drain and let them cool.
- In a large bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper. This dressing is key to the flavor, so don’t skip on taste-testing!
- Once the potatoes have cooled, cut them into smaller pieces if desired. Add them to the bowl with the dressing.
- Toss in the chopped dill, red onion, and cucumber if you’re using it. Stir gently to coat everything evenly.
- Let the salad chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Prep Time: 15
- Cook Time: 20