Lemon and Dill Potato Salad
Lemon and Dill Potato Salad, with measured ingredients and a clear cooking method. Serve with Pilsner for a relaxed ProjectBeer table.
side · Serves 6
Lemon and Dill Potato Salad
Bring lemon and dill potato salad to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Pilsner when the food is ready.
Ingredients
Serves 6
750 g new potatoes
3 tbsp olive oil
1 lemon
1 tsp Dijon mustard
20 g dill, chopped
3 spring onions, sliced
1/4 tsp salt
Instructions
Halve larger potatoes and simmer for 15–20 minutes until a knife slides in easily. Drain and steam dry for 5 minutes.
Whisk oil, 2 tbsp lemon juice, zest, mustard and salt in a large bowl.
Toss warm potatoes in dressing so they absorb flavour.
Fold in dill and spring onions once slightly cooled. Serve warm or refrigerate within 2 hours and use within 2 days.
Serving Suggestions
Serve alongside a grilled, roasted or vegetarian main, allowing the stated number of side portions. Bring to the table warm or chilled as directed in the method, rather than leaving it out for long periods.
Pairing Tips
Start with Pilsner. Clean malt, restrained bitterness and brisk carbonation balance salt, garlic and richness without masking delicate ingredients. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.