Red Potato Salad with Dill
Make this delicious Red Potato Salad with Dill. Creamy potatoes, crunchy bacon and aromatic herbs are mixed in flavorful homemade Dijon vinaigrette (no mayo required!). This easy recipe will be a great addition to any dinner or a Summer BBQ party.
Servings: 6 people
Calories: 168kcal
Ingredients
- 2 pounds red baby potatoes
- 4 strips bacon
- ¼ cup dill finely chopped
- ¼ cup green onion and parsley finely chopped
- ½ cup Maple Dijon Dressing
Instructions
- Boil red baby potatoes for about 20 minutes or until they are cooked through.
- When cooked, drain the water and let them cool off completely. Then cut them in halves or quarters (depending on the size of your potatoes).
- While the potatoes are cooking, chop the bacon into ⅓-inch pieces. Preheat a skillet over medium heat. Add the chopped bacon and cook it until it’s crispy.
- When done, line a plate with paper towel and place the cooked bacon on the paper towel in a single layer. The paper towel will help to absorb all the excess grease. Let it cool off.
- When both potatoes and bacon are cooked and cooled off, put them in a bowl, together with chopped dill, green onion, and parsley. Pour over Maple Dijon Dressing and toss until everything is full covered.
Notes
- Season potatoes with salt while they are cooking. This small trick will help to enhance the flavors.
- Don’t overcook the potatoes, otherwise they might fall apart while mixing with other ingredients.
- How to store. You can refrigerate Red Potato Salad in an air-tight container for up to 3 days.
Nutrition
Calories: 168kcal | Carbohydrates: 24g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 126mg | Potassium: 731mg | Fiber: 3g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 1mg
