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Zesty Dill Potato Salad

Zesty Dill Potato Salad
This Recipe Is:

WebMD Recipe from

Red potatoes are a perfect choice in this salad because they keep their shape when sliced and they add color. Leftover meat or chicken may be added to this salad for a main dish.

Prep: 15 minutes | Total Time: 35 minutes
  • 1 pound
    medium red potatoes, scrubbed
  • 2 tablespoons
    balsamic vinegar
  • 1 tablespoon
    white-wine vinegar
  • 1 tablespoon
    extra-virgin olive oil
  • 1/4 cup
    red bell pepper, diced
  • 1/4 cup
    green bell pepper, diced
  • 1/4 cup
    scallions, chopped
  • 1 tablespoon
    fresh dill, chopped
    freshly ground white or black pepper, to taste
    salt, to taste
  1. 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.
  2. 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.
Nutritional Information

Makes: 4 servings
  • Calories123
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates21 g
    • Dietary fiber2 g
  • Protein2 g
  • Sodium156 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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