Dill potato salad
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Dill potato salad calories by ingredient
Introduction
A light potato salad that's just as good warm as it is cold. A light potato salad that's just as good warm as it is cold.Number of Servings: 16
Ingredients
-
6 Tbsp Cider Vinegar
2 Tbsp Lemon juice
2 Tbsp Dried Dill
1 Tbsp Dried Parsley
2 tsp salt
1/8 tsp Xanthan Gum
4 Tbsp Canola Oil
2 lb potatoes, cubed and boiled with skins on.
Directions
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.