Everyday Potato Salad with Dill
Salads, Sides | Entertaining, Holiday | Eggs & Dairy, Vegetables
START TO FINISH: 30 minutes prep, 1 hour to cool
Everyday Potato Salad with Dill
2 1/2 pounds small red potatoes
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1/2 teaspoon salt, or more to taste
1/4 teaspoon ground black pepper
1 hard boiled egg, peeled and finely chopped
1/2 cup sliced green onions
1. Cut potatoes into bite-size pieces and boil in unsalted water until tender, about 20 minutes. Drain and set aside. Place in a large bowl.
2. Meanwhile, in a 2-cup glass measure, whisk together oil, lemon juice, dill, salt, pepper and chopped egg. Drizzle dressing over warm potatoes. Add green onions and toss to mix. Refrigerate at least 1 hour before serving. Add additional salt to taste, just before serving, if desired. Store leftovers, refrigerated in an airtight container, for up to 3 days.
Everyday Potato Salad with Dill
Approximate Values Per 1/2 cup serving: 140 calories (40% from fat), 6 g fat (1 g saturated), 21 mg cholesterol, 3 g protein, 19 g carbohydrates, 2 g dietary fiber, 130 mg sodium
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