Maine New Potato Salad
This Potato Salad recipe highlights Maine new potatoes tossed with olive or canola oil, chopped green onions, black pepper, and dill. Utilizing heart-healthy olive or canola oil, this potato salad recipe offers a nutritious twist by replacing traditional mayonnaise with a healthier fat source.
Ingredients
- 16 small Maine new potatoes
- 2 tablespoons oil (canola, olive, or vegetable)
- ¼ cup finely chopped green onions or onion
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill
Instructions
- Clean the kitchen area and wash hands with soap and water.
- Scrub firm fresh produce with a clean vegetable brush under cold running water. If using fresh herbs, gently rinse under cold running water and pat dry with a clean paper towel.
- Leave the tender skin on the potatoes.
- Boil potatoes for 15-20 minutes or until just fork-tender.
- Drain and cool potatoes for 20 minutes.
- Cut potatoes into quarters and put in a bowl or container.
- Add oil, onion, black pepper, and dill. Gently mix.
Storage
- Refrigerate any leftovers as soon as possible or within 2 hours for safety.
- Use leftovers within 4 days.
Video
Notes
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
