What's better than a fresh potato salad? Potato salad with dill pickles, of course!
- Prep time 15 minutes
- Total time 1 hour
- Portion size 6 servings
Ingredients
Method
Place potatoes in saucepan of warm water. Cover and bring to boil; reduce heat to low and cook until potatoes are tender, about 25 minutes. Drain potatoes; let cool for 5 minutes.
Meanwhile, in small saucepan over medium-low heat, add broth and onion. Cover and cook until onion has softened, about 5 minutes. Turn off heat and whisk in oil, vinegar and mustard. Season with salt and pepper and whisk well. Cover and keep warm.
Carefully cut potatoes in thick slices and place in serving dish. Pour dressing over potatoes and toss gently. Let stand, stirring once, for 5 minutes. Add pickles, dill and arugula; toss gently. Serve warm.
(Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days. This salad can also be enjoyed cold.)
Nutritional facts Per serving: about
- Iron 2.9 mg
- Fibre 6 g
- Sodium 300 mg
- Sugars 4 g
- Protein 7 g
- Calories 280
- Total fat 5 g
- Saturated fat 1 g
- Total carbohydrate 52 g
