Monday, September 18, 2017

{soups-salads-and-salad-dressings} POTATO SALAD WITH SCALLIONS AND DILL

 

POTATO SALAD WITH SCALLIONS AND DILL

From Woman's Day

This flavorful, herb-flecked potato salad doesn't use any mayo, so everyone (vegetarians, vegans, and meat-eaters alike) can enjoy it.

By Woman's Day Kitchen

Nutritional Information (per serving)

Calories 181

Total Fat 7g

Saturated Fat 1g

Cholesterol 0

Sodium 112mg

Total Carbohydrate 26g

Dietary Fiber 2g

Protein 3g

Serves: 8

Yields: 8 servings

Total Time: 25 min

Prep Time: 25 min

 

2 1/2 pound(s) (about 30) small new potatoes

Kosher salt

Pepper

1/4 cup olive oil

2 tablespoons white wine vinegar

2 tablespoons prepared horseradish

2 scallions, thinly sliced

1/2 cup fresh dill sprigs

1/2 cup fresh flat-leaf parsley, roughly chopped (optional)

Place potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut potatoes in half (or quarter if large).

Meanwhile, in a large bowl, whisk together oil, vinegar, horseradish, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add potatoes to bowl and toss to coat. Fold in scallions, dill, and parsley (if using).

Make-Ahead Tip: Prepare without the scallions, dill, and parsley and refrigerate for up to 1 day. Fold in the scallions and herbs before serving.


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