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5
from 1 vote
Lemon-Dill Potato Salad
Inspired by Danny Boom
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
servings
Calories:
518
kcal
Author:
Dan from Platter Talk
Ingredients
2 1/2 to 3
lbs.
medium baby new potatoes
unpeeled and quartered.
1
cup
frozen green peas
3/4
cup
finely chopped red onion
3
tablespoons
fresh dill
chopped
2
tablespoons
fresh chives
chopped
2
cups
mayonnaise
1/8
cup
1/2 lemon fresh lemon juice
2
tablespoons
milk
2
teaspoons
sugar
kosher salt and fresh ground peppercorn
to taste.
Instructions
Quarter potatoes and place in large sauce pan with salted water.
Bring to boil and cook for 15 to 20 minutes over medium heat, until tender.
While potatoes are boiling, put peas in colander and place over sauce pan for 45 seconds to blanch.
Remove potatoes from heat when finished cooking, drain and allow to cool.
In large mixing bowl combine remaining ingredients, stir thoroughly.
Gently fold in potatoes using large rubber spatula, gently scraping sides of bowl and incorporating potatoes into other ingredients.
Garnish with dill sprigs and serve.
Nutrition
Calories:
518
kcal
|
Carbohydrates:
31
g
|
Protein:
5
g
|
Fat:
42
g
|
Saturated Fat:
7
g
|
Cholesterol:
24
mg
|
Sodium:
404
mg
|
Potassium:
679
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
219
IU
|
Vitamin C:
38
mg
|
Calcium:
34
mg
|
Iron:
2
mg