This healthy lemon dill potato salad is a healthier version of the heavy duty mayo laden potato salad recipes. Its super light and refreshing and absolutely perfect to serve at a barbecuedinner.
While I love indulging in the classic mayo laden, creamy potato salads, this lighter and healthier version has my heart right now. It’s so easy and refreshing to put together. The combination of dill and lemon is classic and the potatoes really soak up the dressing, so that they aren’t bland or boring!
I love serving this with my chicken tikkas or mutton curries as a refreshing side to balance the out the meatiness with some carbs. But honestly, you could add it to sandwiches, wraps, or even serve along with a stir-fry for a side dish that’s going to be a memorable event.
Baby Potato: The hero ingredient of this salad soaks in all the dressing. The starch in the potatoes adds a creamy texture to the salad
Dill leaves: The sharpness from the dill leaves pairs perfectly with the lemony and pungent taste of the onions. It balances out the creaminess of the potato as well
Olive Oil: Extra virgin olive oil is light and has a neutral flavor which makes it the best base for the dressing of this potato salad
Lemon: We add both fresh lemon juice and lemon zest for that fresh lemon flavor, zing, and aroma
Seasoning: Salt and sugar season the dressing and help balance the tang and brightness of the lemon
Dijon Mustard: for emulsification and that extra tang
Black pepper: Freshly ground black pepper for a subtle kick of heat
Spring Onions and Garlic: These aromatics give a pungent and herby flavour to the salad
Best Potatoes For This Salad
If you have an option, the best potatoes for a potato salad are waxy potatoes like Yukon Gold or Red Potatoes. I picked up a pack of baby potatoes, because thats whats available in India and they are not very starchy. So they hold their shape and don’t disintegrate when tossed around in the dressing.
Frequently Asked Questions
Which are the best potatoes for this salad?
If you have an option, the best potatoes for a potato salad are waxy potatoes like Yukon Gold or Red Potatoes. I picked up a pack of baby potatoes, because thats whats available in India and they are not very starchy. So they hold their shape and don’t disintegrate when tossed around in the dressing.
Can I use regular potatoes instead of baby potatoes?
Yes, absolutely. Baby potatoes tend to be less waxy hence they work really well in this salad. But you can definitely use regular potatoes too. Just make sure to cook them slightly under so they don’t disintegrate into the salad.
How do I stop the potatoes from becoming mushy?
Make sure to cook the potatoes only until they are fork tender. Which means you should easily be able to insert a knife or fork into the potato without it falling apart completely. This is essential to making sure that the potatoes stay firm and don’t become mushy.
Can I use dried dill instead of fresh?
Yes, you can use dried dill instead of fresh dill, although fresh dill gives the salad a brighter, more delicate flavour. Since dried herbs are more concentrated, use about 1 tablespoon dried dill in place of the ¼ cup fresh dill called for in the recipe.
How to Make Lemon Dill Potato Salad
1. Add all the dressing ingredients for the dressing in a bowl and whisk till combined.
2. Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water from the potatoes and place the potatoes in a large bowl.
3. Add the prepared dressing to the potatoes while warm and mix to combine.
4. Add dill and spring onions to the bowl with the potatoes toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.
Richa’s Top Tips
Season the water well while boiling potatoes. This ensures the potatoes don’t end up feeling bland in the salad.
Dress the salad while it’s still warm. This helps them soak the dressing up, which means you have MORE FLAVOUR in each bite.
Make this salad the day before. This salad is sooo good when its made a day early because that really helps develop the flavours and mellows the salad down from being extra lemony. I like to warm it up in the microwave (warm, not reheat), so that the dressing isn’t waxy and melts down before serving.
Cook the potatoes until they’re fork tender. Overcooking the potatoes will prevent them from holding shape and give you a soggy and messy salad.
Storage Tips
Fridge: This salad is super make-ahead friendly. You can either make it in advance or store leftovers in the fridge for up to 3 days. The flavors deepen as it sits, so making it ahead will actually mean a more flavorful salad.
Reheat: Gently warm (not reheat) this healthy potato salad in the microwave and sprinkle a bit of fresh dill and spring onion greens before serving for a boost of fresh flavors.
Freeze: I would not recommend freezing this salad as the potatoes become waxy and lose their texture after thawing.
Serving Ideas
This lemon dill potato salad is light, fresh and tangy, so it works especially well alongside grilled, roasted or air-fried mains. Serve it with air fryer chicken tikka, soy chicken wings or chicken seekh kebabs for an easy dinner or party spread.
It also makes a great side for sandwiches, burgers and wraps when you want something a little fresher than fries.
And if you’re putting together a bigger spread, this salad fits right in with grilled meats, barbecue dishes and other summer-style sides. I especially love serving it slightly chilled but not straight-from-the-fridge cold, so you can really taste all that lemon, dill and mustard.
Customisation Ideas
Add some crunch: Finely chopped celery, cucumber, radishes or red onions would add a lovely fresh crunch to the soft potatoes.
Make it creamy: A couple tablespoons of greek yogurt or mayonnaise in the dressing gives this lemon dill potato salad a lovely rich and creamy texture.
Add more herbs: Throw in some parsley, coriander, or fresh chives instead of or along with dill for even more herby flavour.
Make it spicy: Add some red chilli flakes, freshly chopped green chilli, or a pinch of cayenne to the dressing.
Add some protein: Toss in boiled eggs, chickpeas or shredded chicken to turn this into a more filling meal.
Add some cheese: Crumbled feta would work particularly well with the lemon, dill and mustard dressing
Use different potatoes: Baby potatoes work beautifully here, but you can also use regular potatoes cut into bite-sized pieces. Just make sure you don’t overcook them or they’ll become mushy when tossed with the dressing.
This healthy lemon dill potato salad is sooo good, you’ll probably never go back to using mayonnaise again. It’s light, herby, and so refreshing. I love making this as a carb source along with our meat-heavy dinners, but you can honestly have it whenever and however you like. It tastes amazing either ways.
If you make this healthy lemon and dill potato salad, don’t forget to DM the pictures @my_foodstory. Happy cooking!
This Healthy Lemon Dill Potato Salad is dressed in a zesty vinaigrette so fresh that you’ll never miss the traditional mayo based potato salad! It’s best served warm so that the potatoes soak up all that good dressing and goes best with sides like wings, ribs and all the barbecue foods.
Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water and place the potatoes in a large bowl.
While the potatoes are cooking, make the dressing and keep it ready. Add all the ingredients for the dressing in a bowl and whisk till combined.
Add dill and spring onions to the bowl with the potatoes and pour the dressing over the potatoes while they are still warm. Toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.
Video
Notes
Peeled vs. unpeeled Potatoes: This depends on how you like your potato salad but both ways work. I prefer to leave them unpeeled.
Lemon vs Lime Juice: If you are using lime juice instead of lemon juice in the vinaigrette, reduce the amount by half. Lime juice is more tart than lemon juice.
Using larger potatoes: If you are using larger potatoes, dice them in quarters or six pieces depending on the size of the potato you are using.
Other Ingredients: I love adding chopped celery and boiled egg to this potato salad too.
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Looking for a quick, creamy and protein-packed lunch that doesn’t feel like “diet food”? This high protein Greek yogurt chicken salad is exactly what you need! It comes together in minutes, needs no complicated dressing and is perfect for a quick lunch, light dinner or easy meal prep.
If you think chicken salad has to be boring, dry or overloaded with mayonnaise, this high protein Greek yogurt chicken salad is here to change your mind!
Tender shredded chicken is tossed with creamy Greek yogurt based dressing along with a few other delightful ingredients to make a salad that is creamy, fresh, crunchy and incredibly satisfying.
As you will see from the ingredients below, the sweet-and-savory combination is what makes this chicken salad so addictive, while Greek yogurt keeps it light and protein-packed.
It takes just a few minutes to put together and tastes even better after a little time in the refrigerator.
Perfect for a quick lunch, easy meal prep or those days when you want something wholesome without spending hours in the kitchen.
What is Greek Yogurt Chicken Salad?
Greek yogurt chicken salad is a creamy chicken salad made by combining cooked and shredded chicken with Greek yogurt, crunchy vegetables, fresh herbs and a few flavorful additions.
Unlike traditional chicken salad, which is often made with mayonnaise-based dressing, this version uses plain Greek yogurt as the creamy base.
Greek yogurt adds a delicious tanginess along with extra protein, while Dijon mustard brings a subtle sharpness that balances the sweetness of the grapes.
The combination of tender chicken, juicy grapes, crisp celery, crunchy salted cashews and creamy yogurt gives this salad a wonderful contrast of textures and flavors in every bite.
Cabbage Thoran is a quick Kerala style stir fry made with cabbage, coconut and basic spices. It is one of the must side dish in Sadya menu. If you are looking for a simple yet comforting side dish this cabbage thoran is perfect to go with both variety rice and meals. It is whole some and gets done quickly, so do try and enjoy!
Cabbage Thoran has become our favourite ever since I started making it. I learnt this simple Kerala style stir fry from my friend. Most of the Kerala dishes recipes I post here are from her. Cabbage Thoran can be made in numerous ways and this is my take on it and have been making it since years as it is our family favourite.
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About Cabbage Thoran
Cabbage Thoran is a dry side dish basically a simple stir fry made with cabbage, sauteed with coarse grind fresh coconut mixture along with other spices. Thoran also called 'upperi' is a simple stir fry made with vegetables of your choice and here I have used cabbage. You can use any vegetable of your choice that will suit stir fry.
Cabbage Thoran is usually prepared as a part of Onam Sadya menu. Sadya is a feast prepared by Keralites for all occasions including onam, vishu, birthdays or any family special occasions. This thoran is one of the comfort food that I love to have with parippu curry.
Cabbage Thoran is served along with rice, sambar or parippu curry.The combo of hot rice with parippu curry and thoran is an unbeatable combo. Thoran is one of the must side dish in the the Kerala feast called 'Sadya'. Traditionally coconut oil is used for thoran which gives a great flavour and taste.
I love cabbage thoran with rice and parippu curry but tastes good with sambar, rasam too. You can make plain cabbage thoran or add carrots along with cabbage to make carrot cabbage thoran.
Cabbage - Shred cabbage thin else chop them finely. You can even chop it lengthwise or in small cubes.
Coconut - Use freshly grated or cut coconut. Measure and grind it with onion, garlic, green chilies and cumin seeds.
Cumin seeds - adds great flavor and taste.
Green chilies - added for spice, increase or decrease as per your liking.
Onion, garlic - Use small onion for grinding as it adds more flavour. Garlic is optional but it enhances the taste of this thoran so I recommend adding.
Coconut oil - Coconut oil is best to use for this stir fry.
Mustard seeds - is used for tempering, let it splutter well then proceed with other steps.
Red chilli - is used for tempering along with mustard seeds and curry leaves.
Curry leaves - is added for flavour, the addition of curry leaves in coconut oil tastes great in this stir fry.
How to make Cabbage Thoran Step by Step
1.Grate cabbage - thin shreds as shown below. Measure 3 cups and set aside.
2.To a mixer jar : add ½ cup coconut, 10 small onion, 4 garlic cloves, 1 teaspoon cumin seeds and 2 green chilli.
3.Grind it coarsely without adding any water. Set aside.
4.To a kadai heat coconut oil - add 2 tablespoon coconut oil, 1 teaspoon mustard seeds let it splutter. Then add 2 small red chilli, few curry leaves. Let it splutter.
5.Once it splutters add cabbage along with salt to taste and ½ teaspoon turmeric powder.
6.Saute for few minutes.
7.Add 1 cup water to it.
8.Cook covered for 10-12 minutes.
9.Cook until cabbage turn transparent and slightly soft. Check if cabbage is cooked by pressing it - if it is soft then its cooked else cook for few more minutes.
10.Once cabbage is cooked, add prepared coconut mixture.
11.Mix well. Keep sauteing and cook until raw smell leaves. Cook at least for 5 minutes. Once raw smell leaves mix well and switch off. Cabbage thoran is ready.
Serve with rice and curry of your choice.
Expert Tips
Cabbage cutting - You can chop cabbage finely or shred it using a slicer for long strips. I usually make it this way.
Cooking cabbage - Cook covered with only mentioned quantity of water, do not be tempted to add more. You can sprinkle more water as and when needed.
Spice - I have added 2 green chilies and 2 small red chilies. You can increase or decrease as per your liking and preference.
Oil - Adding coconut oil gives a great flavor to the curry.
Adding coconut - Always make sure to add coconut only after the veggies are cooked.
Replacement - You can replace cabbage with beetroot, beans, green moong dal etc. You can add carrot along with cabbage too.
Onion, garlic - You can either grind onion, garlic along with coconut or add it while sauteing.
Serving & Storage
Serve Cabbage Thoran as a side dish with rice. You can even serve it with chapati, roti too it tastes great. This keeps well in fridge for 2 days.
FAQS
1.What is thoran?
Thoran is a traditional Kerala-style stir-fry dish made with finely chopped vegetables like carrot, cabbage, greens, beans, beetroot etc with coconut, basic mild spices. It's a dry side dish typically served with rice and curry.
2.What other vegetables can I use for thoran?
You can use beetroot, beans, spinach, drumstick, carrot, potato for making thoran. You can even use green gram dal or black chana for making thoran.
3.Can I skip coconut oil?
Yes you can replace coconut oil with regular cooking oil. Coconut oil adds more flavor to the dish so I recommend adding it.
4.Can I cabbage thoran without coconut?
Yes but in thoran coconut is the one of the main ingredients so I recommend not to skip it. Thoran without coconut will be very mild and bland.
5.Can I use purple cabbage replacing green cabbage?
Yes you can replace green cabbage with purple cabbage but colour and flavour will differ. Traditionally green cabbage is used for making cabbage thoran in Onam Sadya Meal.
If you have any more questions about this Cabbage Thoran Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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Cabbage Thoran is a quick Kerala style stir fry made with cabbage, coconut and basic spices. It is one of the must side dish in Sadya menu. If you are looking for a simple yet comforting side dish this cabbage thoran is perfect. It is whole some and gets done quickly, so do try and enjoy!
Grate cabbage - thin shreds as shown below. Measure 3 cups and set aside.
To a mixer jar : add ½ cup coconut, 8 small onion, 4 garlic cloves, 1 teaspoon cumin seeds and 2 green chili.
Grind it coarsely without adding any water. Set aside.
To a kadai heat coconut oil - add 2 tablespoon coconut oil, 1 teaspoon mustard seeds let it splutter. Then add 2 small red chili, few curry leaves. Let it splutter.
Once it splutters add cabbage along with salt to taste and ½ teaspoon turmeric powder.
Saute for few minutes.
Add 1 cup water to it.
Cook covered for 10-12 minutes.
Cook until cabbage turn transparent and slightly soft. Check if cabbage is cooked by pressing it - if it is soft then its cooked else cook for few more minutes.
Once cabbage is cooked, add prepared coconut mixture.
Mix well.Keep sauteing and cook until raw smell leaves. Cook at least for 5 minutes. Once raw smell leaves mix well and switch off. Cabbage thoran is ready.
Serve with rice and curry of your choice.
Video
Notes
Cabbage cutting - You can chop cabbage finely or shred it using a slicer for long strips. I usually make it this way.
Cooking cabbage - Cook covered with only mentioned quantity of water, do not be tempted to add more. You can sprinkle more water as and when needed.
Spice - I have added 2 green chilies and 2 small red chilies. You can increase or decrease as per your liking and preference.
Oil - Adding coconut oil gives a great flavor to the curry.
Adding coconut - Always make sure to add coconut only after the veggies are cooked.
Replacement - You can replace cabbage with beetroot, beans, green moong dal etc. You can add carrot along with cabbage too.
Onion, garlic - You can either grind onion, garlic along with coconut or add it while sauteing.
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It wins no competitions. It joins no halls of fame. But without it, a grill session would be short of an essential element. And barbecue—whether the backyard variety or the kind served at your favorite smokehouse—would seem downright incomplete.
I speak, of course, of potato salad. If you make it from scratch, good for you. I’m going to tell you how to make it better. And if you’ve never made potato salad from scratch, it’s time to start.
Some of the world’s great grill cultures back me up on this. What would German Spiessbraten—onion-stuffed pork shoulder spit-roasted over blazing birchwood—be without Kartoffelsalat, the warm, vinegary, bacony potato salad served alongside it? Or Peruvian anticuchos—grilled beef-heart kebabs—without papas a la huancaína, potatoes dressed with a piquant Andean chile-cheese sauce?
Closer to home, there’s the potato salad at your neighborhood barbecue joint, or even at temples of smoke and fire like Franklin Barbecue in Austin and Lewis Barbecue in Charleston. The style may change, but the message does not: don’t stage a grill session without it.
What Makes a Great Potato Salad?
First, there’s the potato. Then the dressing. Then the embellishments, flavorings, and garnishes. Even temperature enters the picture, because some potato salads taste best cold, while others are at their finest warm or at room temperature. Here are the decisions that separate an ordinary potato salad from a great one.
1. Choose the Right Potato
Tradition often calls for waxy potatoes, such as fingerlings, red potatoes, and Yukon Golds. They’re lower in starch than baking potatoes, so they hold their shape when cooked and tossed with dressing. That makes them ideal for warm German-style salads and any version in which you want distinct pieces of potato rather than a softer, creamier texture.
But don’t overlook baking potatoes. They’re higher in starch and become light and fluffy when baked. Start with a fully baked potato, chill it, then dice it. One of the best potato salads I’ve ever tasted comes from Larsen’s Fish Market in Menemsha on Martha’s Vineyard. They start with baked potatoes and add bacon and scallions. Delectable!
2. Put Some Skin in the Game
Personally, I like potatoes with their skins on—more color, more flavor, and more fiber. Scrub them clean with a stiff-bristled brush before cooking. On the other hand, Mrs. Raichlen prefers her potatoes peeled before they become potato salad. Just saying.
3. Dress the Potatoes at the Right Temperature
When Germans make potato salad, they start with hot cooked potatoes. As the potatoes cool, they absorb the dressing, which typically includes vinegar, mustard, oil or bacon fat, and, of course, cooked bacon. Warm or room temperature is the way to serve it.
For a creamy American-style salad, let the potatoes cool fully before adding the mayonnaise dressing. For food safety reasons, mayonnaise should always be kept cold.
4. Choose Creamy or Vinegary
The traditional American version gets its richness from mayonnaise. Hellmann’s, please—unless you come from the South, in which case your mayo of choice may be Duke’s. Central Europeans favor a sharper vinegar-based dressing, with oil or bacon fat supplying the richness.
Neither style is automatically better. The important thing is balance. Potatoes are mild and starchy, so the dressing must bring enough acidity, salt, and seasoning to wake them up.
5. Flavor Assertively
As far as I’m concerned, any potato salad needs mustard and vinegar to offset the starchiness of the potatoes. German potato salad demands a touch of sweetness to counterbalance the vinegar and smoky richness of the bacon.
Many people crown their potato salads with a sprinkling of sweet paprika. You, my friend, will add a smoky dimension by sprinkling on pimentón—Spanish smoked paprika. Once you try it, I promise, you’ll never go back to the sweet stuff.
6. Add Crunch and Contrast
All cream and no crunch would make for a boring potato salad. In my house, capers, olives, and cornichon pickles are obligatory, as are chives or scallion greens chopped so finely a sudden sneeze would blow them away.
Sliced celery? It certainly adds crunch, but Mrs. Raichlen doesn’t like celery, so I omit it. I have been known to sneak in slivered celery leaves. Mrs. Raichlen, meanwhile, likes to add diced raw carrot—diced, mind you, not shredded—to maximize the crunch.
The exact embellishments are up to you. The larger point is to give the soft potatoes something crisp, briny, fresh, or sharp to play against.
7. Make It More Substantial
Just because it’s a side dish doesn’t mean potato salad can’t contain protein. Bacon may define German potato salad, while sliced hard-cooked eggs give an American version more heft. Peru’s popular papas a la huancaína pairs potatoes with a piquant sauce made with tangy white cheese and aji amarillo, the country’s fruity yellow chile.
8. Above All, Add Smoke
So what makes a Raichlen potato salad a Raichlen potato salad? You guessed it: smoke and fire. Instead of boiling the potatoes, I smoke-roast them on the grill.
Set up your grill for indirect grilling and heat it to medium-high—about 400°F. Add wood chips or chunks to the fire. Place the potato chunks in a foil pan and toss them with olive oil, salt, and pepper. Smoke-roast until tender, about 40 minutes, stirring from time to time with a wooden spoon.
The potatoes emerge bronzed at the edges and perfumed with wood smoke. From there, you can take them in an American, German, or Peruvian direction.
Four Potato Salads to Try
Drum roll, please. I now give you four of my favorite potato salads—American, German, and Peruvian, with two very different approaches to the German classic. You be the judge as to which is best.
This is the creamy American-style potato salad you grew up with—only better. Smoke-roasted potatoes meet mayonnaise, mustard, vinegar, eggs, scallions, olives, capers, cornichons, and fresh herbs. The smoke gives a familiar classic an entirely new dimension.
For my money, one of the best potato salads comes from Germany, where bacon supplies the smoke and vinegar wakes up your taste buds. You assemble the salad while the boiled potatoes are still hot, which helps them absorb the mustardy, sweet-sour dressing. Serve it warm or at room temperature—no mayonnaise required.
This live-fire variation takes German potato salad one step further. Instead of boiling the potatoes, you smoke-roast them with onion, then finish them directly over the fire until browned and crusty. Crisp bacon, vinegar, mustard, horseradish, and a touch of sugar complete the dressing.
Peru gives us one of the world’s most distinctive potato salads: smoke-roasted potatoes topped with huancaína sauce, a creamy, spicy blend of cheese and aji amarillo. It’s rich, colorful, piquant, and unlike any potato salad you’ll find at the supermarket deli counter.
Creamy or vinegary? Warm or cold? Skins on or off? There is no single correct answer. The world’s best potato salad is the one that delivers the right balance of tender potatoes, assertive seasoning, contrasting textures, and enough acidity to keep you coming back for another forkful.
But this much I know: smoke-roast the potatoes instead of boiling them, and your potato salad will taste like the barbecue it accompanies. Once you add smoke and fire, the humble potato salad becomes a star of the show.
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