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.
Posted by: pgeistfeld@yahoo.com
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