Lemon Potato Salad Recipe

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Of all the dishes served at my wedding, this fresh-tasting salad was the favorite among guests. It's a nice alternative to mayonnaise-based potato salads.—Nicole Evans Groth, Bloomington, Indiana

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Lemon Potato Salad Recipe

Prep: 20 min. Cook: 15 min.

Yield: 7 Servings

20 15 35

Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
4 green onions, sliced
1/3 cup olive oil
1/4 cup lemon juice
4 teaspoons snipped fresh dill or 1 teaspoon dill weed
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon pepper

Directions

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
Drain potatoes and place in a large bowl; add green onions. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Serve warm or at room temperature. Refrigerate leftovers. Yield: 7 servings.

Nutritional Facts 3/4 cup equals 173 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 259 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Lemon Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p228

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia