Lemon Dill Potato Salad 🥔🍋
Here is a light potato salad recipe that my daughters love! Another favorite, which I will post soon, is my potato salad made with avocados in place of mayo. The girls usually request one of these for their birthday dinners or help squeeze it into the menu for our annual Father’s Day Cookout.
I think any potato salad is better after spending the night refrigerated. The potatoes have time to soak up the flavors of the other ingredients.
What you’ll need:
6-8 cups of baby potatoes cut in 1/2 (you can use regular size too but the babies are cute, colorful, and cook quickly)
The dressing:
- 3-4 cloves garlic or a diced red onion (maybe both like me!)
- 2 TBPS dried dill or 1/4 cup fresh
- 1/2 tsp salt
- The juice of one freshly squeezed lemon + A bit of lemon zest if you are feeling fancy (I was 😂 )
- 3-4 TBSP cold-pressed olive oil
Cook your baby potatoes until tender (careful not to overcook) meanwhile chop your other ingredients and mix together – technically I think you should cool off the potatoes and then mix with the dressing but I like to do it while they’re hot. In my mind, the flavors combine better that way. Chill out in the frig – serve the next day if possible. No big deal if you eat it at any point. 
Potatoes are a fabulous food that some folks give a bad wrap but the skins are loaded with iron, vitamins, and fiber. The centers are filled with carbohydrate fuel so, they are perfect for athletes. Potato salad has a toothsome feel that we all want during BBQ season. In fact, potatoes are ranked as one of the most satiating foods. Potatoes are approximately 2.5 times more satisfying than comparable carbohydrates such as rice and pasta. The higher the satiety index the greater the feeling of fullness you’ll have and for a longer period of time. The satiety index can help you stay the course during a weight loss journey or when maintaining your weigh-loss. Choose foods with a high satiety rating like potatoes to help boost your physiological and psychological feeling of fullness.