Lemon-Dill Potato Salad
Lemon-Dill Potato Salad might be just the side dish you are searching for. This recipe serves 8. Watching your figure? This gluten free and vegetarian recipe has 93 calories, 3g of protein, and 3g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have chives, salt, ground pepper, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 1 hour.
Instructions
Rinse and scrub potatoes; cut into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil.
Add 1 tbsp. salt, adjust heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes.
Drain potatoes and put in a large bowl. Toss with 3 tbsp. lemon juice and let sit until cooled to room temperature, 20 to 30 minutes.
Meanwhile, chop chives (you want about 1/2 cup) and dill (you want about 2 tbsp.).
Put cream in a medium bowl and beat until soft peaks form. Beat in white pepper, remaining 1 tsp. salt, and remaining 1 tsp. lemon juice. Stir in chives and dill. Gently toss cooled potatoes with dressing.