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.
This peppy salad highlights the natural beauty of perfectly cooked red potatoes with a light dressing of balsamic vinegar and dill so you can enjoy potassium-packed potatoes as a healthful side dish as your next cookout.
Tip: If you don’t have white wine vinegar on hand, go ahead and substitute it with any delicious vinegar you have in the house.
Servings: 4 (154 G)
Prep Time: 15 min.
Cook Time: 35 min.
- 1 lb. red potatoes, scrubbed and quartered
- ⅛ tsp. salt
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. white wine vinegar
- 1 Tbsp. olive oil
- ¼ cup diced red bell pepper
- ¼ cup diced green bell pepper
- ¼ cup chopped scallions
- 1 Tbsp. chopped fresh dill
- Pepper to taste
- Cover potatoes with water and boil until tender (20-25 minutes). Drain and let stand until cool enough to handle. Cut to bite-sized pieces and place in a large bowl.
- Toss potatoes with remaining ingredients to serve.