Recipe: Potato Salad With Lemon and Dill Vinaigrette

Serves 6 to 8.

Note: This potato salad is lighter than those calling for mayonnaise. Scallions and dill add a bright, herbal flavor that works nicely with spinach. Make this in the morning so that the flavors marry through the day. Or, refrigerate overnight and bring to room temperature before serving. Try substituting other herbs, such as basil, parsley, cilantro, or tarragon for the dill, adjusting the amounts to your taste. From Beth Dooley.

• 2 lb. new potatoes (slice larger potatoes to be the same size)

• Salt for the cooking water

• Juice of 1 large lemon, or more to taste, divided

• 1/2 tsp. salt

• 1/2 c. extra-virgin olive oil

• 2 tbsp. chopped fresh dill, or more to taste

• Freshly ground black pepper to taste

• 1 c. torn spinach for serving, optional

Directions

Put the potatoes into a pot and cover with water by an inch and add salt to taste. Set over high heat and bring to a boil, reduce the heat to a simmer, and cook the potatoes until just tender, about 15 minutes. Drain, turn into a bowl and toss with 1 teaspoon lemon juice.

Nutrition information per each of 8 servings:

Calories210

Fat14 g

Sodium430 mg

Carbohydrates21 g

Total sugars1 g

Protein2 g

Cholesterol0 mg

Dietary fiber3 g