Lemon-dill potato salad
Delight your taste buds with this refreshing lemon-dill potato salad. Tangy citrus paired with aromatic herbs create a culinary masterpiece.
Ingredients:
- 1360g medium baby new potatoes, unpeeled, quartered
- 1 cup frozen green peas
- 3/4 cup finely chopped red onion
- 2 tablespoons freshly chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- Coarse salt and freshly ground black pepper
Instructions:
- Add your young small potatoes into a big saucepan filled with cold salted water and cook on medium heat until soft for approximately 20 minutes. Meanwhile, position a colander over the simmering water and briefly cook the green peas for around 45 seconds.
- Once the potatoes are cooked, empty the water, move them to a spacious bowl, and let them cool slightly. After the potatoes have cooled a bit, incorporate the red onion, dill, chives, mayonnaise, and peas. Sprinkle with lemon juice and mix delicately to cover evenly. Season with salt and pepper according to your preference.
Summary:
- Calories: 2835 kcal
- Fat: 180 g
- Protein: 38 g
- Carbs: 276 g
- Potassium: 6446 mg
- Magnesium: 388 mg