Dijon & Dill Potato Salad

Dijon & Dill Potato Salad

A scrumptious and hearty potato salad recipe!
Health Rating
Prep Cook Ready in Servings
20 min 15 min 35 min 8

Ingredients


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)

Instructions


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.)

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


Pygal54%466.96313536243684206.724998419380939%292.4614066870103201.087460947143776%362.2703754006879109.059771285110854%39%6%CarbohydratesFatProtein

Notes:

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.

 

Recipe from:
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