Dill potato salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 Tbsp Cider Vinegar2 Tbsp Lemon juice2 Tbsp Dried Dill1 Tbsp Dried Parsley2 tsp salt1/8 tsp Xanthan Gum4 Tbsp Canola Oil2 lb potatoes, cubed and boiled with skins on.
The dressing uses xanthan gum (usually available in the gluten-free section near the flour - Bob's Red Mill has it) to thicken the dressing and keep it from separating and settling. Use it very sparingly, a little goes a long way.
Mix all dressing ingredients together in a jar and shake vigorously. Let sit while you prep and cook the potatoes.
Boil the potatoes until they're cooked through but still firm (about 10-15 minutes). Drain and toss in a large bowl with the dressing.
Makes approximately 16 one-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user IANBEYER.
Mix all dressing ingredients together in a jar and shake vigorously. Let sit while you prep and cook the potatoes.
Boil the potatoes until they're cooked through but still firm (about 10-15 minutes). Drain and toss in a large bowl with the dressing.
Makes approximately 16 one-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user IANBEYER.
Nutritional Info Amount Per Serving
- Calories: 144.3
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 297.0 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 2.4 g
- Protein: 2.5 g
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