Dill potato salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
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
Submitted by:

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.

Rate This Recipe