Dill & Shallot Potato Salad Recipe
Ingredients
- 1 1/2 pounds fingerling or other baby potatoes, thinly sliced
- Salt
- 1 small shallot, minced
- Pepper
- 1 scant teaspoon sugar
- About 3 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- About 1/3 cup canola oil
- small rib celery, very thinly sliced
- A handful of fresh dill, chopped
Directions
- In a large pot, cover the potatoes with an inch of cold water. Bring to a boil, salt the water and cook to tender. Drain and return the potatoes to the hot pot to dry them off.
- Meanwhile, place the shallot in a bowl and season with salt, pepper and sugar; cover with cider vinegar and let stand for a few minutes. Add the mustard and whisk in the oil. Adjust the seasonings, to taste.
- Toss the potatoes with the dressing, celery and dill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 163 | 61% |
| Total Fat 18.44g | 23% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.07g | |
| Cholesterol 0mg | 0% |
| Sodium 54mg | 2% |
| Potassium 560mg | 16% |
| Total Carbs 23.76g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.19g | 1% |
| Protein 2.77g | 4% |
