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.
Forget traditional potato salads, heavy with mayo and salt. This dish highlights the natural beauty of perfectly cooked red potatoes with a light dressing of balsamic vinegar and dill so you can enjoy the potassium-packed potatoes as a healthful side dish as your next cookout.
Zesty Dill Potato Salad
Ingredients:
- medium red potatoes - 1 lb, scrubbed
- salt - to taste
- balsamic vinegar - 2 tablespoons
- white-wine vinegar - 1 tablespoon
- extra-virgin olive oil - 1 tablespoon
- red bell pepper - 1/4 cup, diced
- green bell pepper - 1/4 cup, diced
- chopped scallions - 1/4 cup, chopped
- chopped fresh dill - 1 tablespoon
- Freshly ground white or black pepper - to taste
Instructions:
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 red and green bell peppers, scallions, dill and pepper and toss gently to mix. Taste and adjust seasonings. Serve at room temperature.