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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Dilled New Potato Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy