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Zesty Dill Potato Salad

Submitted by: | Source: Originally EatingWell... with my revisions

Zesty Dill Potato Salad
2011-06-02 Other
5 2

Red potatoes are a perfect choice in this salad because they keep their shape when sliced and they add color. Leftover meat or chicken may be added to this salad for a main dish.

  • Servings: 4


1 lb Medium Red Potatoes, scrubbed
2 Tbsp Balsamic Vinegar*
1 Tbsp White-wine Vinegar*
1 Tbsp Extra-virgin Olive Oil*
1 Tbsp Chopped Fresh Dill*
¼ cup Diced Red Bell Pepper
¼ cup Diced Green Bell Pepper
¼ cup Chopped Scallions
Freshly Ground White or Black Pepper, to taste
Salt, to taste
On Special Occasions I Toss In a Handful of Hormel Bacon Bits.


* I use my Honey Balsamic Salad Dressing in place of the dressing when I'm in a hurry (tonight) because I always have a batch in the fridge.

1. Boil potatoes in lightly salted water in a saucepan until tender, about 20 minutes. Drain and let stand until cool enough to handle. Cut potatoes in half lengthwise, then cut into approximately 1/2-inch slices. Place in a serving bowl.

2. Sprinkle the potatoes with balsamic vinegar, white-wine vinegar and oil, tossing gently to coat. Add red and green bell peppers, scallions, dill and pepper and toss gently to mix.

3.Taste and adjust seasonings.

4.Serve at room temperature.


Per serving: 122 calories; 4 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 84 mg sodium; 576 mg potassium.