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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!

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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.

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