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Dilled New Potato Salad

Prep time 13 mins
Cook time 23 mins
Cool time 20 mins
Yield 6 servings (serving size: 2/3 cup)
No need to peel the potatoes for the salad. Just quarter and cook. You save time while preserving important vitamins, minerals, and fiber.

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

Nutrition 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

How to Make It

  1. 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.

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

Oxmoor House Healthy Eating Collection