I always try to sneak green vegetables into my meals, so the addition of cucumber and sprouts to this scrumptious Lemon-Dijon Potato Salad Recipe makes it top notch! Consider it a summer version of my Creamy Dill Roasted Potatoes.
Lemon-Dijon Potato Salad Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 4 as a side
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Ingredients
- 2 pounds (900g) baby potatoes, scrubbed
- 1 cucumber, diced
- ½ cup alfalfa sprouts
- Handful fresh chives, chopped (or green onion)
- 2 Tbsp fresh dill, minced, or 2 tsp dried
Dressing
- 1 lemon, zested and juiced
- 1 clove garlic, pressed
- 1 tsp Dijon mustard
- pinch of salt and pepper
- ¼ cup olive oil
- ¼ cup flaxseed oil (or another ¼ cup olive)
- 1 Tbsp nutritional yeast (optional)
Directions
- Scrub the potatoes, and chop them in half or down to bite-size pieces. Put them in a pot with lightly salted water, and boil them until they are just soft, about 15-20 minutes. Timing will depend on the size of your pieces, and make sure the potatoes don’t get too soft or they will fall apart in your salad.
- Make the dressing by whisking the lemon juice, zest, garlic, mustard, oils, salt and pepper together in a bowl big enough to hold your potatoes. Add the chopped chives and dill, along with the cucumber, sprouts and whatever other veggies you might like. When the potatoes are done, add them to the bowl and toss.
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