Lemon Dill Potato Salad
Lemon Dill Potato Salad - a warm potato salad dressed with a mixture of olive oil, garlic, lemon, and dill. No mayo makes it safer for picnics!
Servings 4 servings
Ingredients
- 1 ½ pounds small red-skinned potatoes
- 2 tablespoons chopped fresh dill
- 1 garlic clove minced or grated
- Zest and juice of 1 lemon
- 2 tablespoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 green onions minced
- 2 tablespoons chopped pimiento drained
Instructions
- Scrub the potatoes well to remove all traces of dirt.1 ½ pounds small
- Cut the potatoes into bite-sized pieces.
- Place the potatoes in a large pot of salted water and bring to a boil.
- Cook 10-12 minutes or until the potatoes are tender.
- While the potatoes are cooking, make the dressing. In a medium bowl, combine the dill, garlic, lemon juice and zest, white wine vinegar, olive oil, salt, and pepper. Stir until well combined.2 tablespoons chopped fresh dill, 1 garlic clove, Zest and juice of 1 lemon, 2 tablespoons white wine vinegar, 4 tablespoons extra virgin olive oil, 1 teaspoon salt, ½ teaspoon ground black pepper
- Drain the potatoes.
- Add the potatoes, green onions, and pimiento to the bowl with the dressing mixture.3 green onions, 2 tablespoons chopped pimiento
- Toss well to combine the ingredients and coat the potatoes thoroughly with the dressing.
- Serve warm.
Notes
TIP: Substitute 1 1/2 teaspoons dried dill weed for the fresh dill if desired.
Nutrition
Serving: 1 | Calories: 236kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 544mg | Fiber: 3g | Sugar: 2g
