New Potato Salad
New Potato Salad
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 215 |
| pro | 3 g |
| total fat | 9 g |
| carb | 31 g |
Try our simple and sunny version of the must-have picnic perennial. Red potatoes and red onion provide appealing colour.
Ingredients
Preparation
Scrub potatoes. In large pot of boiling water, cook potatoes for about 15 minutes or until tender. Drain and let cool for 10 minutes. Cut into bite-size chunks; place in large bowl. Meanwhile, slice onion thinly crosswise; add to bowl.
In small bowl or glass measure, whisk together oil, lemon juice, vinegar, mustard, salt, pepper and hot pepper sauce; pour half over warm potato mixture and toss to coat. Let cool to room temperature, about 2 hours. Toss with dill and remaining dressing. (Salad can be refrigerated in airtight container for up to 24 hours.)
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- Keywords : Salad; Sides; Summer; Potatoes; Onions; Dijon mustard; Make-Ahead;









