I'm sharing a recipe from food blogger Faith Durand, whom you may know from her site, The Kitchn.
Your kids devoured this no-mayonnaise version of 'tater salad. They especially liked chopping up the fresh dill, and zesting the lemon. I believe we added fresh chives, too.
Ingredients
- 2 pounds small Yukon Gold potatoes
- 1 lemon, juiced and zested
- 1/3 cup olive oil
- 1 teaspoon sugar
- 2 ounces fresh baby spinach, chopped
- 3 shallots, peeled and thinly sliced
- S & P
Instructions
- Heat a large pot of salted water to boiling. Add potatoes, and cook until tender, about 15-18 minutes. Drain, then cut each potato in half and put in a large bowl. (Note: if you put the dressing over the potatoes while they’re still warm, they absorb more flavor.)
- In a small bowl, whisk together lemon juice and zest, olive oil, and sugar until well combined. Pour over the potatoes and stir gently until coated.
- Add spinach, dill, and shallots to the potatoes and toss gently. Season with freshly ground salt & pepper.
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