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Dill Potato Salad
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Yield: about 10 (1/2-cup) servings
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Side Dish Everyday Potato Salad With Dill Start to Finish: 30 minutes prep, 1 hour to cool. 2?1/2 pounds small red potatoes | |
1/4 cup | extra-virgin olive oil |
2 tablespoons | fresh lemon juice |
2 tablespoons | chopped fresh dill |
1/2 teaspoon | salt, or more to taste |
1/4 teaspoon | ground pepper |
1 hard-boiled egg, peeled and finely chopped | |
1/2 cup | sliced green onions |
Cut potatoes into bite-size pieces and boil in unsalted water until tender, 10 to 15 minutes. Drain and set aside in a large bowl.
In a 2-cup glass measure, whisk the olive oil, lemon juice, dill, salt, pepper and chopped egg. Drizzle dressing over warm potatoes. Add green onions and toss to mix. Refrigerate at least 1 hour, and taste fore salt before serving. Makes about 10 (1/2-cup) servings.
Per serving: 140 calories (40 percent from fat), 6 g fat (1 g saturated), 21 mg cholesterol, 3 g protein, 19 g carbohydrates, 2 g dietary fiber, 130 mg sodium.
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