Zesty Dill Potato Salad

Staff Writer
Zesty Dill Potato Salad
Guiding Stars

Forget traditional potato salads, heavy with mayo and salt. This dish highlights the natural beauty of perfectly cooked red potatoes with a light dressing of balsamic vinegar and dill so you can enjoy the potassium-packed potatoes as a healthful side dish as your next cookout.

4
Servings
95
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound medium red potatoes, scrubbed
  • salt, to taste
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon white-wine vinegar
  • 1/4 Cup diced red bell pepper
  • 1/4 Cup diced green bell pepper
  • 1/4 Cup chopped scallions
  • 1 Tablespoon chopped fresh dill
  • Freshly ground white or black pepper, to taste

Directions

Boil potatoes in salted water in a saucepan until tender, about 20 minutes. Drain and let stand until cool enough to handle. Cut potatoes in half lengthwise, then cut into approximately 1/2-inch slices. Place in a serving bowl.

Sprinkle the potatoes with balsamic vinegar, white-wine vinegar, and oil, tossing gently to coat. Add red and green bell peppers, scallions, dill, and pepper and toss gently to mix. Taste and adjust seasonings. Serve at room temperature.

Dill Shopping Tip

Look for fresh green leaves free of any wilting. The leaves should be soft and feathery; it is best kept wrapped in a paper towel in a bag when storing in the refrigerator.

Dill Cooking Tip

When using dill in a hot recipe, add it only at the last minute. Otherwise you will lose the flavor and fragrance of the herb.

Nutritional Facts

Total Fat
0.2g
0.4%
Sugar
3g
N/A
Protein
3g
5%
Carbs
21g
7%
Vitamin A
22µg
2%
Vitamin B6
0.2mg
12.4%
Vitamin C
31mg
52%
Vitamin E
0.2mg
1.2%
Vitamin K
18µg
23%
Calcium
24mg
2%
Fiber
3g
10%
Folate (food)
31µg
N/A
Folate equivalent (total)
31µg
8%
Iron
1mg
6%
Magnesium
30mg
8%
Niacin (B3)
1mg
7%
Phosphorus
79mg
11%
Potassium
590mg
17%
Sodium
352mg
15%
Thiamin (B1)
0.1mg
7.1%
Zinc
0.5mg
3%

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