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 Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Cool: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 199
  • Fat: 8.9g
  • Saturated fat: 1.4g
  • Protein: 3.1g
  • Carbohydrate: 26.7g
  • Cholesterol: 9mg
  • Iron: 1.3mg
  • Sodium: 639mg
  • Calories from fat: 40%
  • Fiber: 2.7g
  • Calcium: 20mg

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

  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.
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