Zesty Dill Potato Salad

Red potatoes are a perfect choice in this salad because they keep their shape when sliced and they add color. Leftover meat or chicken may be added to this salad for a main dish.

READER'S COMMENT:

"My husband complains that I never make potato salad – well, I don’t do mayo at all, EVER. So I decided to give a vinegar based one a try. It wasn’t bad. Definitely could have used a little something extra, but all in all I liked it though...

4 servings

Active Time: 15 minutes

Total Time: 35 minutes

Nutrition Profile

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Ingredients

1 pound medium red potatoes, scrubbed
Salt, to taste
2 tablespoons balsamic vinegar
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup chopped scallions
1 tablespoon chopped fresh dill
Freshly ground white or black pepper, to taste

Preparation

Boil potatoes in salted water in a saucepan until tender, about 20 minutes. Drain and let stand until cool enough to handle. Cut potatoes in half lengthwise, then cut into approximately 1/2-inch slices. Place in a serving bowl.
Sprinkle the potatoes with balsamic vinegar, white-wine vinegar and oil, tossing gently to coat. Add red and green bell peppers, scallions, dill and pepper and toss gently to mix. Taste and adjust seasonings. Serve at room temperature.

Nutrition

Per serving: 122 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 21 g carbohydrates; 2 g protein; 2 g fiber; 84 mg sodium; 576 mg potassium.

Nutrition Bonus: Vitamin C (52% daily value), Potassium (16% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 starch, 1 fat

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