09 Jul RECIPE ALERT: Red New Potato Salad with Chopped Dill
Barbeque season is among us as the temperature rises and summer fills the air with warmth and sun. Barbeques provide an escape from cooking in a hot kitchen and are an opportunity to enjoy the fresh air and delicious food with the ones you love. Despite being centered around a grill, barbeques aren’t complete without side dishes. Potato salad is a classic. It is simple to prepare and requires few ingredients. In honor of the season, we decided to spice up the age-old classic potato salad by using an olive oil base and New Red potatoes. Our New Red Potato Salad with chopped dill is a light and delicious alternative to the original creamy version. Olive oil makes this potato salad not only delicious but also nutritious. Filled with healthy fats and fresh ingredients, this reinvented potato salad is sure to be a hit at your next barbeque!
12 red new potatoes, quartered
½ cup virgin olive oil
2 tablespoons white vinegar
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh dill
Salt and black pepper to taste
Bring a large pot of water to boil. Add the potatoes to the boiling water and cook about 12 minutes or until tender. Drain and let the potatoes cool in a large bowl. (Do not run the cooked potatoes under cold water as it will make them mushy and gooey) When the potatoes are cool, add the olive oil, vinegar, lemon juice and dill. Season the salad with salt and pepper to taste and mix gently. Refrigerate until serving time and then dig in!