Potato Salad with Radishes, Bok Choy and Dill
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 lb potatoes (I used small red ones and left the skin on)225 grams bok choy, stems and leaves, chopped finely12-15 radishes, chopped finely4 tbsp fresh dill, chopped finely1/3 c olive oil1/4 c cider vinegar2-3 cloves garlic1 tsp kosher salt1 tsp sugar
Cover potatoes with about an inch of water, bring to boil, reduce to simmer, cook until just tender. Plunge in cold water to stop the cooking. When cool, cut into 1/2" dice.
Finely chop the bok choy, dill, and radishes. I used the chopping blade of my food processor and pulsed it.
Combine potatoes, bok choy, radishes, and dill weed.
Mix oil, vinegar, garlic, salt and sugar. Pour over potato mixture, toss lightly to coat evenly.
Makes about 15 half-cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user REVJVH.
Finely chop the bok choy, dill, and radishes. I used the chopping blade of my food processor and pulsed it.
Combine potatoes, bok choy, radishes, and dill weed.
Mix oil, vinegar, garlic, salt and sugar. Pour over potato mixture, toss lightly to coat evenly.
Makes about 15 half-cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user REVJVH.
Nutritional Info Amount Per Serving
- Calories: 104.2
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 327.5 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.6 g
- Protein: 1.6 g
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