| Prep | Cook | Ready in | Servings | |
| 20 min | 15 min | 35 min | 8 |
| 1 1/3 kg | Red potato (halved or quartered) |
| 1/2 large | Red onion (chopped) |
| 1/3 cup | Extra virgin olive oil (or vegetable oil of choice) |
| 3 tbsp | Lemon juice |
| 4 tsp | White wine vinegar |
| 1 1/2 tsp | Dijon mustard |
| 1 tsp | Salt |
| 3/4 tsp | Black pepper |
| 1/2 tsp | Hot sauce |
| 1/4 cup | Dill, fresh (chopped) |
1. Scrub potatoes, then place them in a large pot of water on your stove and bring to a boil. Cook potatoes for about 15 minutes, or until tender. Drain and let cool for 10 minutes. Cut into bite-size chunks and then place in them in a large bowl.
2. Meanwhile, slice onion thinly crosswise; add to bowl.
3. In small bowl or glass measure, whisk together oil, lemon juice, white wine 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.)
| Vegetables | 2.3 |
Quick Tips:
To keep salad longer, place dressing in a separate container until ready to serve. Store dressing and potatoes in the fridge and combine when ready to eat!
Nutritional Highlights:
Potatoes
Cooked and cooled potatoes contain something called prebiotic fibers. Prebiotic fibers are the type of fiber that your healthy gut bacteria eat for food.
