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
• 1/2 c. thinly sliced green onions, white and light green parts
• 2 tbsp. chopped fresh dill, or more to taste
• Freshly ground black pepper to taste
• 1 c. torn spinach for serving, optional
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.
In a small bowl, whisk together the remaining lemon juice, salt and olive oil. Toss the dressing with the potatoes along with the green onions and dill. Season to taste with black pepper and more lemon juice, if preferred, and serve over spinach, if desired.
Nutrition information per each of 8 servings:
Fat 14 g
Sodium 430 mg
Carbohydrates 21 g
Saturated fat 2 g
Total sugars 1 g
Protein 2 g
Cholesterol 0 mg
Dietary fiber 3 g
Exchanges per serving: 1 ½ starch, 2 ½ fat.