Potato salad with dill

A potato salad that is given a touch of freshness with dill and the zest and juice of a lemon. Add some crumbled bacon and grated parmesan for even more flavor, and you have a salad that is perfect for a picnic or for the kids' lunch box!

0 comments

15 min
4 to 6
15 min

  • Ingredients

    • 10 to 12 small red potatoes with skin, cut into small 1 cm x 1 cm cubes
    • 60 ml (¼ cup) olive oil
    • The zest and juice of one lemon
    • 250 ml (1 cup) crumbled cooked bacon
    • 1 red pepper, chopped
    • 2 green onions, chopped
    • 250 ml (1 cup) freshly grated Parmesan cheese
    • 60 ml (¼ cup) fresh dill, chopped
    • Salt and pepper from the mill

  • Preparation

    1. In a large pot, place the potatoes and a little salt. Cover with water and bring to a boil. Cook for 15 minutes or until the potatoes are tender.
    2. Drain and let stand for 2 to 3 minutes. (The potatoes will release their steam and absorb the wet ingredients in the recipe more easily.)
    3. Place potatoes in a large bowl. Add remaining ingredients and mix well.

For the adventurers

Notes and tips

Replace the Parmesan with 500 ml (1 cup) of smoked Gouda, cut into small cubes.

Réaliser en Batch-Cooking