Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!
If there is one thing that goes with any BBQ in the summer, it is potato salad! I love both creamy potato salads, and dill potatoes, so I decided to combine the two and make a creamy dill potato salad. Yum!
I decided to use light sour cream instead of mayonnaise and it worked out really great. With the addition of dill I didn't miss the 'tang' of the mayonnaise at all.
I also lightly sauteed my other vegetables in order to ensure that all the flavours would meld really well together. My husband gave me the thumbs up to make this again!
I am happy to say that this recipe was from: Me! :)
Light and Creamy Dill Potato Salad
- 1 lb baby red potatoes
- 1 tbsp olive oil
- 1/2 small red onion, diced
- 2 green onions, diced
- 1/2 red bell pepper, diced
- 3 tbsps chopped fresh dill
- 2 tbsp light sour cream
- Wash and quarter the potatoes and boil until soft (about 10 minutes)
- While the potatoes are boiling, heat the olive oil in a small frying pan over medium heat
- When hot, add the vegetables and stir-fry for 3 to 4 minutes
- Add the fresh dill, give it a quick stir, and then remove from heat and pour the vegetables into a large bowl
- When the potatoes are soft, drain and let cool
- When the potatoes have cooled to room temperature, stir the sour cream in with the vegetables
- Add the potatoes and toss until coated
- Refrigerate until ready to serve