Potato
Roasted Potato Salad with Dill
Roasted Potato Salad with Dill
Servers 4
1 pound new potatoes, quartered
1 & ½ tsp. olive oil
¼ minced scallions
1 clove garlic, minced
1 Tbs. minced fresh parsley
1 Tbs. low-fat mayonnaise
1 Tbs. low-fat plain yogurt
1 Tbs. Minced fresh dill
Preheat oven to 375oF.
Pile potatoes into a glass baking dish and toss with oil so that all are coated. Spread potatoes out in a single layer and roast for about 35 minutes. Scoop potatoes into a large bowl and add scallions, garlic, and parsley.
In a small bowl, combine mayonnaise, yogurt, and dill. Add to potatoes and toss well.
Fat-Free Potato Salad
Servers 6
2 lb. new potatoes, diced
3 Tbs. lemon juice
2 Scallions, including green tops, minced
2 tsp. capers
¼ cup water
1 tsp. dijon-style mustard
¼ cup minced fresh dill
Salt and pepper to taste
Boil potatoes until tender, 5-10 minutes. Drain and set aside.
In a blender or food processor, combine 1/3 cup potatoes with lemon juice, scallions, capers, water, and mustard. Blend until smooth.
Pour the dressing over the remaining potatoes and toss to coat. Add dill and mix. Season to taste, and chill for one to two hours before serving.
German Hot Potato Salad
Servers 6
2 lbs. new potatoes, scrubbed
4 strips of bacon, minced
¼ cup chopped onion
1 dill pickle, chopped
¼ cup water
½ cup vinegar
½ tsp. sugar
1/8 tsp. paprika
¼ tsp. dry mustard
Parsley or chives for garnish
Cook potatoes in sufficient water to cover until done, approximately 10 minutes. Slice and keep warm
In a skillet, heat the bacon until crisp. Remove the bacon and reserve. In the bacon drippings, saute until golden the onion and celery. Add the chopped pickle.
In a separate pan, bring to a boil the water, vinegar, sugar, paprika, and mustard, stirring well to blend.
Combine all ingredients in the skillet, and mix gently. Serve hot, garnished with reserved bacon and parsley or chives.
