No Mayo Lemony Potato Salad
Originally, I’d intended this potato salad to be served warm: but after stealing a couple of leftover bites 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 side to serve with a roast or grilled meats and veggies.
Servings: 6 servings
- 1.5 to 2 lbs 675 to 900g little new potatoes
- 2 tablespoons olive oil, plus 2 tablespoons extra
- A generous pinch of sea salt & freshly ground pepper
- 2 tablespoons finely grated lemon zest
- 1/4 cup 60ml lemon juice
- 2 tablespoons small capers, drained (or chopped larger capers)
- 2 tablespoons chopped fresh dill
- 2 garlic cloves, minced
- 1/2 teaspoon sea salt flakes
- 1 teaspoon freshly ground pepper
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.
