Lemon Dill Potato Salad


For the Salad:

  • 500 g Baby Potatoes
  • 1 teaspoon Salt
  • ¼ cup Dill chopped
  • ¼ cup Spring Onion Greens finely chopped


  • ¼ cup Dill Olive Oil 
  • 2 tablespoon Lemon Juice
  • 1 Lemon zest
  • 1 Garlic Clove finely minced
  • 2 tablespoon Dijon Mustard
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper ground
  • ½ teaspoon Sugar


  1. Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water and place the potatoes in a large bowl.
  2. While the potatoes are cooking, make the dressing and keep it ready. Add all the ingredients for the dressing in a bowl and whisk till combined.
  3. Add dill and spring onions to the bowl with the potatoes and pour the dressing over the potatoes while they are still warm. Toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.