Zesty Dill Potato Salad

Zesty Dill Potato Salad
Staff Writer
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
177
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.

Nutritional Facts

Total Fat
2g
3%
Sugar
29g
32%
Saturated Fat
1g
4%
Cholesterol
6mg
2%
Carbohydrate, by difference
37g
28%
Protein
3g
7%
Vitamin A, RAE
14µg
2%
Vitamin C, total ascorbic acid
14mg
19%
Calcium, Ca
28mg
3%
Fiber, total dietary
1g
4%
Folate, total
13µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
60mg
9%
Selenium, Se
2µg
4%
Sodium, Na
1337mg
89%
Water
29g
1%
Zinc, Zn
1mg
13%

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.