NO MAYO LEMONY POTATO SALAD
Originally, I’d intended this potato salad to be served warm: but after stealing a couple of leftover potatoes from the fridge, I have to say this is good served warm or cold. Being free from the confines of a heavy mayo dressing, the potatoes shine: vibrant from their anointment in a robust lemony, garlicky, dill and caper dressing. The perfect to serve with a roast or grilled meats and veggies.
Servings: 8
Calories: 100kcal
Ingredients
- 1.5 to 2 lbs little new potatoes
- 2 tablespoons olive oil, plus 2 tablespoons extra
- A generous pinch of sea salt and freshly ground pepper
- 2 tablespoons finely grated lemon zest
- 1/4 cup lemon juice
- 2 tablespoons small capers, drained or chopped larger capers
- 2 tablespoons chopped fresh dill
- 2 garlic cloves, minced use a microplane grater for this if you have one
- 1/2 teaspoon sea salt flakes or coarse
- 1 teaspoon freshly ground pepper
Instructions
- In a large bowl, toss the potatoes, 2 tablespoons of oil and a good pinch of salt and pepper together until coated. Place in the basket (or in my case: baskets) of an air fryer. Cook the potatoes at 400°F (200°C) air-fryer mode for 20 minutes, pausing cooking once to shake the baskets, until the potatoes were tender but not too soft. Or, if you don’t have an air-fryer boil or roast the potatoes until just tender.
- While the potatoes are cooking: in the same large bowl, whisk together the remaining ingredients. Add the hot potatoes to the dressing and toss to coat. Serve warm or cool. Garnish with lemon wedges and extra dill if you so desire.
Nutrition
Calories: 100kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 373mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 20mg | Calcium: 14mg | Iron: 1mg