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