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.
- Portion size 8 servings
Ingredients
Lemon Dill Dressing:
Method
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.)
Nutritional facts <b>Per serving:</b> about
- Sodium 392 mg
- Protein 4 g
- Calories 208.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 34 g
%RDI
- Iron 12.0
- Folate 18.0
- Calcium 3.0
- Vitamin A 59.0
- Vitamin C 47.0
