Summer Garden Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 pound bag of red potatoes, roughly diced1 cup of shredded radish1 cup of finely diced red onion1 cup of thinly sliced scallion (green onion)1 handful of dill sprigs1/4 cup of real lemon juice4 tbsp of Olive Oil Mayo
Dice and boil skin-on potatoes for about 10 minutes. Drain and return to pot with lid to steam while prepping veggies.
Shred radish, dice red onion, chop dill, and slice scallions. Combine in medium bowl with 1/4 cup lemon juice.
Add potatoes to large bowl. Gently fold in veggies. Fold in mayo. I fold to keep the potato skins intact.
Take a spoonful to hubby for tasting.
Refrigerate at least 2 hours to allow all the goodness to absorb.
Serving Size: Makes 10 heaping scoops
Shred radish, dice red onion, chop dill, and slice scallions. Combine in medium bowl with 1/4 cup lemon juice.
Add potatoes to large bowl. Gently fold in veggies. Fold in mayo. I fold to keep the potato skins intact.
Take a spoonful to hubby for tasting.
Refrigerate at least 2 hours to allow all the goodness to absorb.
Serving Size: Makes 10 heaping scoops
Nutritional Info Amount Per Serving
- Calories: 100.2
- Total Fat: 1.7 g
- Cholesterol: 2.0 mg
- Sodium: 50.3 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 2.7 g
- Protein: 2.3 g
Member Reviews