Potato salad is a Canadian summertime favourite — and this one, sporting red and white colours, is no exception.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2003
Ingredients
Dressing:
Method
In saucepan of boiling salted water, cover and cook potatoes just until tender, 10 to 15 minutes. Drain and let cool.
Meanwhile, cut radishes in half and thinly slice; place in large bowl. Add celery, onion and half of the dill. Cut potatoes into quarters; add to bowl.
Dressing: In small bowl, whisk together oil, lemon juice, mustard, salt, pepper and sugar; pour over potato mixture and gently toss to coat. (Make-ahead: Cover and refrigerate for up to 4 hours.) Serve sprinkled with remaining dill.
Nutritional facts <b>Per serving:</b> about
- Sodium 524 mg
- Protein 3 g
- Calories 276.0
- Total fat 14 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 37 g
%RDI
- Iron 10.0
- Folate 11.0
- Calcium 2.0
- Vitamin C 40.0
