Potato salad is a BBQ party staple.  Normally, our family just makes a basic potato salad with mayo. My sister, Rose, likes a lighter version when she visits.  A few weeks back, I was on the hunt for a dressing that used some of the herbs that I have growing in my garden.  I came across this recipe and gave it a try.  It turned out great.

Wash, peel and cut about 7-8 potatoes and bring them to a boil.

While the potatoes are boiling, combine the following ingredients into a mason jar or even a small jam jar:

2 tbsp vegetable broth
1 tbsp white wine vinegar
½ tsp Dijon mustard
3 tbsp olive oil
1 large garlic clove, crushed
Juice from half a lemon
fresh dill

Put the lid on the jar, close and give dressing ingredients a good shake.  Once the potatoes have cooked, drain them and pour the dressing overtop.

Toss the potatoes so that they are coated and voila!  Super tasty potato salad!

Sean loves this salad.  As you would expect, it’s not as heavy as the mayo version. The fresh dill, grainy mustard and lemon juice are a wonderful combination of flavours and keep it light.  The dressing works just as well on a leaf salad, we just happened to use it on potatoes.

I love simple recipes and this is a great dressing to have in your fridge for whenever you need.  Just throw the ingredients into a small jam or mason jar and keep on hand for a last minute get together or even a lunch time salad.