Tested till perfect Warm Red Potato Salad with Lemon Dill Dressing

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 10 10new red-skinned potatoes, (2-1/2 lb/1.25 kg)
  • 2 2carrotcarrots, peeled and finely diced
  • 2 2stalks celery, finely diced
  • 1 cup 1cupfrozen corn, thawed
  • 1 cup 1cupfrozen peas, thawed
  • 4 4green oniongreen onions, chopped

Lemon Dill Dressing

  • 1 tbsp 1tbspgrated lemon rind
  • 1/4 cup 1/4cuplemon juice
  • 1/4 cup 1/4cupextra virgin olive oil
  • 2 tbsp 2tbspminced fresh dill
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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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 :

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.

Nutritional Information Per serving: about

cal 208 pro 4g total fat 7g sat. fat 1g
carb 34g fibre 4g chol 0mg sodium 392mg

% RDI:

calcium 3 iron 12 vit A 59 vit C 47
folate 18
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