Try our simple and sunny version of the must-have picnic perennial. Red potatoes and red onion provide appealing colour.
- Portion size 8 servings
Scrub potatoes. In large pot of boiling water, cook potatoes for about 15 minutes or until tender. Drain and let cool for 10 minutes. Cut into bite-size chunks; place in large bowl. Meanwhile, slice onion thinly crosswise; add to bowl.
In small bowl or glass measure, whisk together oil, lemon juice, vinegar, mustard, salt, pepper and hot pepper sauce; pour half over warm potato mixture and toss to coat. Let cool to room temperature, about 2 hours. Toss with dill and remaining dressing. (Salad can be refrigerated in airtight container for up to 24 hours.)
More Potato Salad Recipes:
Nutritional facts <b>Per serving:</b> about
- Protein 3 g
- Calories 215.0
- Total fat 9 g
- Total carbohydrate 31 g