Warm Red Potato Salad with Lemon Dill Dressing

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe4 out of 5 based on 1 ratings.
Warm Red Potato Salad with Lemon Dill Dressing

This recipe makes 8 servings

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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
  • Portion size: 8

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.

Ingredients

  • 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

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 :

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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