Healthy Potato-Dill Salad

INGREDIENTS

1 pound medium red potatoes, scrubbed

Salt, to taste

2 tablespoons balsamic vinegar

1 tablespoon white-wine vinegar

1 tablespoon extra-virgin olive oil

1/4 cup chopped scallions

1 tablespoon chopped fresh dill

Freshly ground white or black pepper, to taste

PREPARATION

Boil potatoes in salted water in a saucepan until tender, about 20 minutes. Drain and let stand until cool enough to handle. Cut potatoes in half lengthwise, then cut into approximately 1/2-inch slices. Place in a serving bowl.

Sprinkle the potatoes with balsamic vinegar, white-wine vinegar and oil, tossing gently to coat. Add scallions, dill and pepper and toss gently to mix. Taste and adjust seasonings. Serve at room temperature.

NUTRITION

Per serving: 122 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 84 mg sodium; 576 mg potassium.

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LIGHTENED-UP POTATO SALAD WITH DILL AND GREEK YOGURT

YIELD: SERVES 4

INGREDIENTS

2 pounds red potatoes, diced

1 tsp. dijon mustard

1 cup plain greek yogurt

salt and pepper to taste

2 teaspoons chopped dill

INSTRUCTIONS

Place the diced potatoes in a medium stockpot and cover them with cold water. Throw in a teaspoon of salt and bring potatoes to a boil. Cook for about 20 minutes or until potatoes are easily pierced with a fork.

Drain potatoes and return them to the stockpot. Let cool for a bit – 15 minutes is usually good.

When the potatoes have cooled, add dijon, greek yogurt, salt, pepper, and chopped dill to potatoes and mix well. The amount of dill, like the salt and pepper, is really a matter of personal preference – add as much or as little as you’d like until it tastes right!

Store potato salad in the fridge until you’re ready to serve.

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Original recipe makes 8 servings

10 unpeeled red potatoes

5 hard boiled eggs, roughly chopped

3/4 cup sour cream

3/4 cup mayonnaise

1 tablespoon apple cider vinegar, or to taste

1 tablespoon Dijon mustard, or to taste

1/2 white onion, finely chopped

1 stalk celery, finely chopped

1 teaspoon celery salt

salt and black pepper to taste

1 tablespoon dried dill weed

Directions

Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.

In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.

Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.