10 September 2011

Lemon and Dill Potato Salad

by Default Admin

lemon and dill potato salad2

Serving Size



  • 750gm new baby potatoes
  • ½ bunch celery - sliced finely
  • 1/8th bunch fresh dill (a few large springs) - chopped.
  • 1 large, or 2 small Spanish red onions - cut in ½ and sliced finely
  • 1 cup SS Lemon & Dill Mayonnaise
  • 1 lemon for zesting - optional!

Cooking Directions

  1. Cook potatoes in a large pot of boiling water until a skewer comes out easily - but take care not to overcook.
  2. Drain and place in fridge to cool down.
  3. When cool, cut into ½’s or 1/4s’ depending on size of potatoes.
  4. Place SS Lemon & Dill Mayonnaise in a large bowl, and give a quick whisk with a fork.
  5. Toss in potatoes and mix together.
  6. With clean hands, add sliced celery and onion rings and mix thoroughly.
  7. Sprinkle with freshly chopped dill and if desired, a little lemon zest and serve.

Product Used

Read about or buy the product for this recipe: Lemon and Dill Mayonnaise