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Purple Peruvian Potato Salad with Dill and Lemon
A vibrant and flavorful potato salad featuring the unique color and texture of purple Peruvian potatoes, brightened with fresh dill and lemon.
Prep Time
15 minutes
Total Time
35 minutes
Calories
395 kcal
Difficulty
Easy
Equipment
3 items
Cost
£1.45/serving
Ingredients
Servings
4
1.5lbsPurple Peruvian Potatoes(Small to medium size, halved or quartered if large)
£3.75
0.5cupMayonnaise(Full fat or light, your preference)
£0.60
0.3cupFresh Dill(Chopped)
£0.75
2tablespoonsLemon Juice(Freshly squeezed)
£0.20
1teaspoonDijon Mustard(Adds a slight tang)
£0.10
0.5cupCelery(Finely diced)
£0.25
0.3cupRed Onion(Finely diced)
£0.15
to tasteSalt
0to tasteBlack Pepper(Freshly ground)
0Total Cost
£5.80
£1.45 per serving
Instructions
- 1.Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- 2.Bring the water to a boil over high heat, then reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- 3.Drain the potatoes in a colander and let them cool slightly.
- 4.While the potatoes are cooling, prepare the dressing. In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
- 5.Once the potatoes are cool enough to handle, cut them into bite-sized pieces and add them to the bowl with the dressing.
- 6.Add the chopped dill, celery, and red onion to the bowl. Gently toss everything together until the potatoes are evenly coated with the dressing.
- 7.Taste and adjust seasonings as needed. Add more salt, pepper, or lemon juice to your liking.
- 8.Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- 9.Serve chilled and enjoy!
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My Notes
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Nutrition Information
Nutrition per serving (284g)
395 kcal / 1653 kJ
Carbs
35g
13% of RDA
Fat
27g
39% of RDA
Protein
7g
14% of RDA
Detailed Breakdown
Fibre
4 g
13% of RDA
Sugar
3 g
3% of RDA
Sodium
250 mg
11% of RDA
Saturated Fat
4 g
20% of RDA
Chef's Tips
For a richer flavor, use homemade mayonnaise.
Feel free to add other vegetables such as chopped bell pepper or pickles.
If you don't have fresh dill, you can use dried dill, but use about half the amount.
For a vegan version, use a vegan mayonnaise alternative.
Boiling the potatoes with their skins on helps retain their nutrients and vibrant color.
Cooking Equipment
Large Pot
Colander
Large Bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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