Zesty Dill Potato Salad
Potato salad is a beloved tradition at many cookouts, but the classic variety can be tough on your healthy eating plans. Make this flavorful variant instead. Balsamic vinegar and dill give it a snap reminiscent of pickles, but if that’s not your herb of choice, it can easily be made with rosemary, basil or thyme instead for a potato salad you can enjoy time and again.
Servings: 4 (154 G )
Prep Time: 15 Minutes
Cook Time: 20 Minutes
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
. 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.
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