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
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
- Iron 10.0
- Folate 11.0
- Calcium 2.0
- Vitamin C 40.0