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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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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 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:
1. 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.
2. 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.
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