This is a super-easy bbq side that packs a lot of punch. It’s also a leeeettle bit healthier and lighter than your standard mayonnaise-rich potato salad. If you have the time I recommend cooking the potatoes like I do in the grilled veggie recipe. Grilled potatoes are super delicious and when grilled in foil you get the best texture and flavor for this “salad”. If you don’t have the time, you can always boil or steam them.

INGREDIENTS:

• 4 cups cooked Yukon gold potatoes, quartered

• 2 tablespoons red onion, diced

• 1 tablespoon dill, chopped

• 1 tablespoon melted butter

• 2 teaspoons dijon mustard

• 2 teaspoons parsley, chopped

• 2 tablespoons apple cider vinegar

• 2 cloves of garlic, minced

• ¼ teaspoon salt

• ¼ cup olive oil

• A squeeze of fresh lemon juice
  

LET’S COOK:

1. Combine potatoes, red onion, dill, and melted butter in a large mixing bowl.

2. In another bowl add the dijon, parsley, vinegar, garlic, salt, oil, and lemon. Whisk to combine.

3. Dip a potato into the dressing to make sure you're happy with the seasoning. Add another squeeze of lemon or pinch of salt to taste.

4. Pour half of the dressing over the potatoes and mix well to combine.

5. Add extra dressing until your desired sauciness is reached. 

6. If you have extra dressing leftover, save it for a salad.

[SERVES 4]

Looking for Other Fantastic Food Finds?

Wanna Be Food Friends?