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Summer Fresh Potato Salad
Phoebe Green
This summer fresh potato salad is the perfect summer salad to have when you want the starchiness of a good potato. Check out the easy recipe here.
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Salad
Cuisine
American
Servings
8
people
Calories
165
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1 ½
pound
potatoes
Yukon gold
3
ribs
celery
diced
2
stalks
green onions
thinly sliced
1
tablespoon
dill
chopped finely
½
medium
lemon
juiced
½
cup
mayonnaise
paleo
1
tablespoon
dijon mustard
1
teaspoon
black pepper
1
teaspoon
sea salt
Instructions
Wash potatoes and put in a large stockpot. Cover with cold, filtered water and a teaspoon of sea salt for boiling.
Boil for 15 minutes or until tender. Careful to not overcook.
Drain the potatoes in your colander and let cool in the refrigerator.
Mix the celery, green onions, fresh dill, lemon juice, mayonnaise, and mustard in a large bowl.
Cut cooled potatoes into fourths or bite-size wedges.
Add the sliced potatoes to the mayonnaise mixture and toss well.
Season generously with sea salt and fresh pepper, mix to combine.
Chill in the fridge for an hour before serving.
Nutrition
Calories:
165
kcal
Carbohydrates:
18
g
Protein:
2
g
Fat:
9
g
Saturated Fat:
1
g
Polyunsaturated Fat:
0.1
g
Monounsaturated Fat:
0.1
g
Sodium:
409
mg
Potassium:
431
mg
Fiber:
3
g
Sugar:
1
g
Vitamin A:
104
IU
Vitamin C:
22
mg
Calcium:
35
mg
Iron:
1
mg
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