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Nutrition Facts
Serving Size 1 (208g) Recipe makes 6 servings
Calories 210
Calories from Fat 82		(39%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 398mg		16%
Potassium 721mg		20%
Total Carbohydrate 30.0g		10%
	Dietary Fiber 3.9g	15%
	Sugars 2.4g
Protein 3.5g		6%
detailed view... how is this calculated?

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Recipe #332349 | 30 min | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: appleydapply
Oct 22, 2008

This is a yummy variation of Potato Salad With Lemon-Dill Vinaigrette, suggested in the same Lorna Sass cookbook. It is delicious warm, at room temperature, or cold. It doubles well if you are making for a larger group.

SERVES 6 (change servings and units)

Ingredients

2 lbs potatoes (yukon gold or russet)
1/2 cup red pepper, diced
1/2 cup yellow pepper, diced
1/2 cup red onion, finely chopped
1 tablespoon finely chopped jalapeno pepper (optional)
1/4 cup olive oil (use regular or light, NOT extra virgin)
3 tablespoons lime juice, freshly squeezed
1/4 cup chopped fresh cilantro
1 teaspoon salt
1 dash black pepper

Directions

1
Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
2
Add the peppers and onion to the potatoes.
3
Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
4
Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
5
If desired, add more salt, pepper, or lime juice to taste.
6
Serve warm or at room temperature. You can also refrigerate to serve later.

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Featured Reviews for This Recipe

From: Deantini

On May 27, 2009

A fresh and delicious take on the potato salad. I loved the lime/cilantro flavour. Omitted the hot pepper as kids were dining as well. Will make again! Made for 'PRMR

0 people found this review helpful

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From: PickyEaters

On Apr 12, 2009

Was good; just not spicy enough for my taste. Would recommend chili, cumin, garlic and a touch of hot sauce to the vinaigrette for that extra punch (from a very similar recipe). Try corn and sliced black olives also for a variation. Since I'm from Texas I like really spicy food so the extra spices should be to taste.

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From: KITTENCAL

On Feb 28, 2009

I love this tater salad, I did add in the jalapeno and it took this over the top, I omitted the cilantro as I did not have any to add in, I cooked some garlic cloves in with the potatoes then mashed them in the oil before adding to the salad, I will make again soon, thanks for sharing appley!

4 people found this review helpful

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From: MsPia

On Apr 30, 2009

It was delicious. I used baby new potatoes instead. made the salad in the morning and eat it at night. Very flavour full. Everybody loved it.

1 person found this review helpful

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