Sides
Dilly Potato Salad
Makes 5 cups
Dilly Potato Salad
Makes 5 cups
Olive oil replaces mayonnaise to lighten up this requisite picnic dish.
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
carb. 16g
pro. 2g
chol. 0mg
fat 8g
sat. fat 1g
sod. 485mg
calc. 13mg
fiber 2g
Ingredients
- 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
Preparation
- Put potatoes onto the tray inside the steamer. Secure lid. Select Vegetable, set the timer to 15 minutes and press Start.
- Once timer expires, test potatoes to confirm they are cooked through. Toss in a medium stainless bowl with the remaining ingredients.
- Taste and adjust seasoning as desired.
