Warm Red Potato Salad with Lemon Dill Dressing

Author: Canadian Living

Kissed with lemon and dill, this versatile warm salad has the distinction of being equally delicious served cold, but add the peas just before serving.

  • Portion size 8 servings

Ingredients

  • 10 red-skinned potatoes (2-1/2 lb/1.25 kg)
  • 2 carrots peeled and finely diced
  • 2 celery finely diced
  • 1 cup frozen corn thawed
  • 1 cup frozen peas thawed
  • 4 green onions chopped
Lemon Dill Dressing:
  • 1 tablespoon grated lemon rind
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons minced fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Scrub potatoes; cut into 1-inch (2.5 cm) chunks. In saucepan of boiling salted water, cover and cook potatoes just until tender, 10 to 15 minutes. Drain; place in large bowl.

Lemon Dill Dressing: Meanwhile, in small bowl, whisk lemon rind and juice, oil, dill, salt and pepper; add to potatoes.

Add carrots, celery, corn, peas and onions to bowl; toss to coat. (Make-ahead: Refrigerate in airtight container for up to 2 days; serve cold.)

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 392 mg
  • Protein 4 g
  • Calories 208.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 34 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 59.0
  • Vitamin C 47.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Warm Red Potato Salad with Lemon Dill Dressing