Lemony Potato Salad

These days my husband and I are trying to watch what we eat. Some of us more than others. By which I mean that I am really bad about staying away from stuff I like. Like massive quantities of cheese and mayonnaise. But, in the interest of keeping the both of us around on Earth longer, I went looking for a potato salad recipe that didn’t have any mayo in it. And TA DA! I found this on MyRecipes.com

Ordinarily, I leave recipes alone until I’ve made them once. However, this one looked like it needed a little extra crunch. So I added red bell pepper and radish slices. And some fresh dill I have running rampant in my garden. Maybe next time I’ll add a bit of celery too.¬†Potato Salad

Yield: Makes 6 servings, Total: 50 Minutes

Ingredients

2 pounds red potatoes, cut into eighths
1/4 cup olive oil
3 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
3 green onions, thinly sliced
2 tablespoons chopped fresh parsley

Preparation

1. Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil 15 to 17 minutes or just until tender. Drain and let cool 5 minutes.

2. Whisk together olive oil and next 4 ingredients in a large bowl. Add warm potatoes, green onions, and parsley; toss to coat. Serve at room temperature or chilled.

Nutritional Information

Amount per serving

Calories: 196 Fat: 9.7g Saturated fat: 1.4g Monounsaturated fat: 7.2g Polyunsaturated fat: 0.9g Protein: 3.1g Carbohydrate: 25.4g Fiber: 2.9g Cholesterol: 0.0mg Iron: 1.3mg Sodium: 302mg Calcium: 24mg

 

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