Tuesday, 21 February 2012

Potato-Dill Salad

This potato salad is so simple but it's one of my favourites! The fresh dill is key. I've served this a few times when having friends over for dinner and they all wanted the recipe. It is a perfect side dish for a summer barbecue and can conveniently be made a day ahead (the longer it chills, the better it gets!)

I always double the amount of potatoes that was called for in the original recipe. There was too much dressing otherwise.

2 lb baby potatoes, cut into quarters
1/2 cup low fat mayo
1/4 cup chopped fresh dill
Fresh ground sea salt and pepper, to taste
1/4 cup chopped green onions (about 2)

Boil the potatoes about 15 minutes, or until cooked (be careful not to overcook them). Drain and allow them to cool.

Once the potatoes are cool, prepare the dressing by combining the mayo, dill, salt and pepper in a small bowl.

Then in a larger mixing bowl, gently toss the dressing, potatoes and green onions until well coated. Cover and refrigerate for several hours, or until chilled.

Recipe adapted from Kraft Canada

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