Lemon Dill Roasted Potato salad

Sometimes all you need in your life is one damn good potato salad, and this my friends is the best potato salad I’ve ever had. ┬á

We don’t eat a lot of potato in our house, maybe it’s because Carl had a potato allergy or because Arren and I both just love potato so much that we just shouldn’t have it in our house, because eating that much potato can’t be good for you, or can it? Please tell me it can.

A potato salad is a decadent salad, the salad that brings all the carbs to the yard and is not in the slightest bit embarrassed by it. ┬áIt’s the salad that everyone wants when they think about salad, because a iceberg lettuce salad just sounds so blah, compared to a potato salad and this potato salad is the most decadent of them all.

Why you might ask?

Well, because when you combine, mayo, potatoes and you decided why not roast those potatoes up, you are in for one amazing taste explosion in your mouth, pair that with a zesty lemon and dill mayo and you’ve got yourself the best potato salad you will ever have.

but don’t take my word for it, try it yourself and experience true potato salad love.



  • 800 g baby potatoes, washed and chopped in half
  • 2 tbsp oil
  • 2 cloves garlic
  • 1 stalk celery, diced small
  • zest of one lemon
  • juice of one small lemon
  • 1/4 cup fresh dill chopped
  • 1/2 tsp salt
  • black pepper to taste
  • 1/4 cup mayonnaise
  • 1/4 cup plain coconut yogurt or greek yogurt.
  • dash of paprika


Preheat the oven to 350 degrees F / 180 degrees C.

Toss the baby potatoes and garlic with the oil and place on a baking sheet.  Roast for 15  -20 minutes, flipping half way and taking the cloves of garlic out when tender half way through. Let the garlic cool. Both sided should be browned and tender.

In a mixing bowl add the zest, lemon juice, dill, salt, pepper, mayo, yogurt and paprika, mix well.  Chop the garlic really finely and add to the mayo with the celery.  Fold in your potatoes and serve hot or cold.