New Potato Salad With Dill

Ingredients

• 2 pounds new potatoes of uniform size, scrubbed
• Salt and freshly ground black pepper
• ⅓ cup white wine vinegar
• ⅔ cup extra-virgin olive oil
• ½ tablespoon Dijon mustard
• ¼ cup finely chopped scallions
• 2 tablespoons minced fresh dill

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    501 calories; 36 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 4 grams protein; 38 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Place the potatoes in a saucepan, cover with cold water, bring to a boil, cover and reduce the heat to low. Cook until the potatoes are just tender, about 20 minutes. Drain and quarter the potatoes, taking care to keep the skins on.
2. Place the potatoes in a bowl, season lightly with salt and pepper and gently toss with two tablespoons of the vinegar and one tablespoon of the oil. Set aside until cool.
3. Mix the remaining vinegar with the mustard until well blended. Beat in the oil. Pour over the cooled potatoes and gently mix. Add the scallions and dill, season to taste with salt and pepper and serve.