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Prep Time: 13 Minutes Cook Time: 23 Minutes |
Ready In: 36 Minutes Servings: 6 |
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No need to peel the potatoes for the salad. Just quarter and cook. You save time while preserving important vitamins, minerals, and fiber. Ingredients:
2 pounds small red potatoes, quartered |
1 teaspoon salt, divided |
2/3 cup light mayonnaise |
3 tablespoons thinly sliced green onions (about 3 large) |
1 tablespoon chopped fresh dill |
2 teaspoons capers |
1 teaspoon lemon juice |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Place potatoes in a large saucepan; cover with water and add 1/2 teaspoon salt. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes or until tender. Drain and place in a large serving bowl. Cool at room temperature at least 20 minutes.
2. Combine mayonnaise, remaining salt, green onions, and next 4 ingredients. Spoon over potatoes; toss gently to coat.
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