New Potato Salad
Try our simple and sunny version of the must-have picnic perennial. Red potatoes and red onion provide appealing colour.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 215 |
| protein | 3 g |
| fat | 9 g |
| carbohydrate | 31 g |
-
3 lb (1.5 kg) small new red potatoes
Half large red onion
1/3 cup (75 mL) vegetable oil
3 tbsp (50 mL) lemon juice
4 tsp (20 mL) white_wine_vinegar
1-1/2 tsp (7 mL) dijon mustard
1 tsp (5 mL) salt
3/4 tsp (4 mL) pepper
1/2 tsp (2 mL) hot pepper sauce
1/4 cup (50 mL) chopped fresh dill
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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