Potato Salad

Potato Salad

Health Rating
Prep Cook Ready in Servings
20 min 15 min 35 min 8


3/4 tsp Black pepper
1 1/2 tsp Dijon mustard
1/4 cup Dill, fresh (chopped)
1/3 cup Extra virgin olive oil (or vegetable oil of choice)
1/2 tsp Hot sauce
3 tbsp Lemon juice
1/2 large Red onion (chopped)
1 1/3 kg Red potato (halved or quartered)
1 tsp Salt
4 tsp White wine vinegar


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 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.)

To keep salad longer, place dressing in a separate container until ready to serve. Store dressing and potatoes in fridge and combine when ready to eat!

Nutrition Facts

Per Portion

Calories 212
Calories from fat 84
Calories from saturated fat 11.8
Total Fat 9.3 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 6.6 g
Cholesterol 0
Sodium 327 mg
Potassium 802 mg
Total Carbohydrate 28.6 g
Dietary Fiber 3.2 g
Sugars 2.3 g
Protein 3.4 g

Dietary servings

Per Portion

Vegetables 2.3

Energy sources

Recipe from:
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