Dilly Potato Salad

• 2lbs small red potatoes, cut into eighths
• ½ cup packed fresh dill, chopped
• 1 green onion, chopped (about ½ cup)
• 2 tablespoon white wine vinegar
• 1⁄3 cup extra virgin olive oil
• ½ teaspoon Dijon-style mustard
• 2 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Nutritional information per serving (based on 10 servings):

Calories 135 (49% from fat) • carb. 16g • pro. 2g
• chol. 0mg • fat 8g • sat. fat 1g • sod. 485mg
• calc. 13mg • fiber 2g

1. Put potatoes onto the tray inside the steamer. Secure lid. Select Vegetable, set the timer to 15 minutes and press Start.
2. Once timer expires, test potatoes to confirm they are cooked through. Toss in a medium stainless bowl with the remaining ingredients.
3. Taste and adjust seasoning as desired.