Zesty Dill Potato Salad
Hold the mayo - you won’t need it to make this light and refreshing summer potato salad, packed with protein & flavor.
To make this guaranteed crowd pleaser you’ll need:
-1.5 lbs potatoes (I used a mini medley)
-1 [15 oz can] chickpeas, drained and rinsed
-1/2 cup green peas
-1/2 cup of green onions, chopped
-1/4 cup of Kalamata olives, sliced
-1/4 cup of capers
-1/4 cup of dill, chopped
Dressing:
-1 clove garlic, minced
-1/4 cup olive oil
-1/4 cup water
-1 medium lemon, juiced
-1 tsp dijon mustard
-1/4 tsp of turmeric
-salt & pepper to taste
The process:
Wash/scrub potatoes and chop into small bite-sized pieces.
In a large pot, boil water and cook potatoes until tender.
While the potatoes are cooking make the dressing by adding all ingredients to a jar and shake until well combined.
Once the potatoes are done, drain and transfer to a large bowl.
Add all remaining ingredients and dressing.
Mix to combine and serve room temperature or chill in the fridge for a refreshing summer meal - yes, with the addition of peas and chickpeas you can consider this a full meal :)
Enjoy yourself or share to please a crowd!
