Name: Lemon-dill grelot potato salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1.5 kg (3.25 lbs) grelot or fingerling potatoes; 2 Tbsp (30 mL) lemon zest; 2 Tbsp (30 mL) lemon juice; 1.5 Tbsp (22 mL) Dijon mustard; 1/2 cup (125 mL) mayonnaise; 1/2 cup (125 mL) plain, full-fat yogurt; 1/4 tsp (1 mL) Kosher salt; 1/4 tsp (1 mL) ground black pepper; 2 celery stalks, thinly sliced; 1/2 cup (125 mL) fresh dill, chopped; 2 large shallots, finely chopped; 1 can chickpeas, drained and rinsed

Lemon-dill grelot potato salad

Course: LunchCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A nice lighter-on-the-mayo, lemony take on an American classic.

Ingredients

1.5 kg (3.25 lbs) grelot or fingerling potatoes
2 Tbsp (30 mL) lemon zest
2 Tbsp (30 mL) lemon juice
1.5 Tbsp (22 mL) Dijon mustard
1/2 cup (125 mL) mayonnaise
1/2 cup (125 mL) plain, full-fat yogurt
1/4 tsp (1 mL) Kosher salt
1/4 tsp (1 mL) ground black pepper
2 celery stalks, thinly sliced
1/2 cup (125 mL) fresh dill, chopped
2 large shallots, finely chopped
1 can chickpeas, drained and rinsed

Directions

Bring the potatoes to a boil over high heat. Reduce to a gentle boil and cook about 14-15 minutes until the potatoes are tender to a fork. Drain, then let cool.
While the potatoes are boiling, in a small bowl whisk together the lemon zest, lemon juice, mustard, mayonnaise and yogurt, salt and pepper.
Halve the cooled potatoes and place in a large serving bowl. Add the celery slices, chopped dill, chopped shallots and chickpeas. Add the dressing and stir until potatoes are well coated.