Warm Red Potato Salad with Lemon Dill Dressing
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 208 |
| pro | 4 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 34 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 392 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 12% |
| vit A | 59% |
| vit C | 47% |
| folate | 18% |
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10 new red-skinned potatoes (2-1/2 lb/1.25 kg)
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1 cup (250 mL) each frozen corn and peas, thawed
4 green onions, chopped
Lemon Dill Dressing:
1 tbsp (15 mL ) grated lemon rind
1/4 cup (50 mL) lemon juice
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) minced fresh dill
1/4 tsp (1 mL) each salt and pepper
Preparation:
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.)
Additional Information
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Substitution: When they're in season, use about 30 miniature new red-skinned potatoes (2-1/2 lb/1.25 kg), cutting each in half.
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