Dilled New Potato Salad

No need to peel the potatoes for the salad. Just quarter and cook. You save time while preserving important vitamins, minerals, and fiber.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Recipe Time

Prep: 13 Minutes
Cook: 23 Minutes
Cool: 20 Minutes

Nutritional Information

Calories 199
Fat 8.9 g
Satfat 1.4 g
Protein 3.1 g
Carbohydrate 26.7 g
Cholesterol 9 mg
Iron 1.3 mg
Sodium 639 mg
Caloriesfromfat 40 %
Fiber 2.7 g
Calcium 20 mg

Ingredients

2 pounds small red potatoes, quartered
1 teaspoon salt, divided
2/3 cup light mayonnaise
3 tablespoons thinly sliced green onions (about 3 large)
1 tablespoon chopped fresh dill
2 teaspoons capers
1 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper

Preparation

Place potatoes in a large saucepan; cover with water and add 1/2 teaspoon salt. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes or until tender. Drain and place in a large serving bowl. Cool at room temperature at least 20 minutes.

Combine mayonnaise, remaining salt, green onions, and next 4 ingredients. Spoon over potatoes; toss gently to coat.

Note:

Oxmoor House Healthy Eating Collection

January 2004