Zesty Dill Potato Salad
- 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.