Potato Salad with Radishes, Bok Choy and Dill
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Potato Salad with Radishes, Bok Choy and Dill calories by ingredient
Introduction
A lovely, different, lighter potato salad A lovely, different, lighter potato saladNumber of Servings: 15
Ingredients
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2 lb potatoes (I used small red ones and left the skin on)
225 grams bok choy, stems and leaves, chopped finely
12-15 radishes, chopped finely
4 tbsp fresh dill, chopped finely
1/3 c olive oil
1/4 c cider vinegar
2-3 cloves garlic
1 tsp kosher salt
1 tsp sugar
Directions
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.
Member Ratings For This Recipe
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