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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (202g) Recipe makes 6 servings |
||
| Calories 206 | ||
| Calories from Fat 82 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.2g | 14% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 495mg | 20% | |
| Potassium 713mg | 20% | |
| Total Carbohydrate 29.1g | 9% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 2.3g | ||
| Protein 3.4g | 6% | |
Potato Salad With Lemon-Dill Vinaigrette
By: appleydapply
Mar 23, 2007
I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.
SERVES 6
Ingredients
- 2 lbs potatoes (yukon gold or russet)
- 1 cup celery, diced
- 1/2 cup red onion, finely chopped
- 2 tablespoons capers (chopped if large)
- 1/4 cup olive oil
- 3 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon dried dill weed
- 1 teaspoon salt
- 1 dash black pepper
Directions
1
Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.2
Add the celery and onion to the potatoes.3
Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.4
Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.5
If desired, add more salt, pepper, or lemon juice to taste.6
Serve warm or at room temperature.
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- Course > Salads
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- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: bluemoon downunder
On Dec 20, 2008
I love trying different potato salad recipes and this one with the bit of crunch from the celery and the delicious blend of the capers, dill, lemon juice and olive oil in the dressing was superb. I made mine with flavoursome baby potatoes and added some chopped walnuts just before serving for some added crunch and flavour. I really look forward to enjoying this for take-to-work lunches and for sharing with family and friends. Thank you for sharing this recipe, appleydapply! Made for 1-2-3-4 Hit Wonders Tag.
From: TeresaS
On Sep 19, 2008
We really enjoyed this. It was a bit like my German potato salad but without the vinegar. I cooked the potatoes whole and once done peeled and sliced. I did cut the recipe in half because there are only two of us. But I have to say this makes larges sizes. We really liked the bite of capers to this dish. I served this with Ww Mustard Baked Chicken- 2 Points. Thanks for posting. 
From: Enjolinfam
On Nov 25, 2008
This is really fantastic for a vegan potato salad - which is not always easy to find! This is a very healthy potato salad. I had to omit the capers because they are way to expensive to buy in the Philippines. I was really happy that both of my kids and husband also enjoyed this as much as I did. I'll be making this again.
From: Brooke the Cook in WI
On May 1, 2007
This was a very nice potato salad; makes a big batch for taking to a picnic. Plus it does not have mayo so no need to worry how long its been out. I served it at room temperature, ate some warm and also cold - it was really good each way. I diced the potatos instead of using slices and I probably used a little more than 2 lbs. Very good, thanks!
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