This mayo-free potato salad is full of fresh spring flavor from bright and fruity lemon infused olive oil and herby dill.  It is studded with crunchy celery and pungent, crispy red onion which makes each bite super satisfying.  It is simple to pull together and is always a crowd-pleaser.  Dads would love this side dish for this weekend’s Father’s Day cookouts.

I love to make my potatoes in my Instant Pot so I don’t have to stand over the stove.  They always come out perfectly cooked when I follow the method outlined below.  I also provide stove top instructions as well.

While the potatoes cook I puree the dressing ingredients in my blender and chop up the celery and red onion.  The entire salad comes together quite quickly.  I just toss the potatoes with the dressing and stir in the red onions and celery.  It is best served when slightly chilled so I recommend making a couple hours before serving.

What makes this potato salad is the high quality lemon infused olive oil I use by Pomora.  It is incredible and I highly recommend.  You all know that I only share companies and products that I love and believe in.  Pomora’s speciality olive oils are bold and complex with truly authentic and gourmet flavor.  Their oils are obtained directly from olives and solely by mechanical means.  They actually don’t have any physical stores and cut out all the middle men from the supply chain so more of your money goes to the farmers and into their local communities.  Their farmers have generations of experience behind them and use traditional and sustainable farming methods. They respect the land which supports them and they take care of their employees.

Pomora’s extra virgin olive oils are pure and delicious.  I have been using them exclusively in my cooking.  If you are interesting in trying out their olive oils you can adopt your very own olive tree and receive quarterly shipments of premium quality olive oil from your adopted tree.

Each quarterly shipment of olive oil contains 3 x 250ml tins of oil. Typically, these are:

  • Spring: flavored oils (e.g. 1 x lemon, 1 x chili and 1 x rosemary);
  • Summer: classic extra virgin olive oil;
  • Autumn: flavored oils (e.g. 1 x basil, 1 x garlic and 1 x white truffle);
  • Winter: olio nuovo – young/fresh oil.

You can even adopt a tree as a gift.  Be sure to use discount code: “EBE25” – which gives 25% off the cost of the first quarter of an Adoption.

Giveaway *Giveaway CLOSED*

And, for this recipe I’m giving away a quarter shipment of their premium extra virgin olive oil to one lucky winner!  The winner will receive their spring pack which contains lemon olive oil, chili olive oil and rosemary olive oil (valued at $69 USD).  I have personally tried each of these varieties and they are absolutely not to be missed!  See my most recent Instagram post for details and to enter.  Good luck!

This potato salad recipe is vegan, soy-free, gluten-free, refined sugar-free and nut-free.

If you give it recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and