Potato Salad, Done Light

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.

Zesty Dill Potato Salad

Zesty Dill Potato Salad

Print this recipe | Get the full nutrition facts

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.

Ingredients

  • 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

Directions

  1. 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.
  2. Toss potatoes with remaining ingredients to serve.
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